Preheat the oven to 200°C.

If you are using butter, you will need to clarify it.

In a saucepan, melt the butter over medium-low heat and skim off the white foam from the top.

Next, transfer to a glass bowl and set it aside for 10 minutes to let the milk solids will sink. Pour the golden liquid (clarified butter) into a small bowl and use this for the recipe.

In a large bowl, combine the dough ingredients. If the dough is too dry, add a tablespoon of water.

Divide the dough into equal balls, roughly the size of a table tennis ball.

Roll each dough ball out into an elongated rope shape about 7cm in length.

Pinch the dough closed into a circular shape, and cover each dough ring with sesame (and optionally fennel) seeds on both sides.

Line a baking tray with parchment paper and place the Kaak rings, keeping some space between each Kaak.

Bake until pale golden, about 20-25 minutes.

Enjoy!