Somali Doughnuts (Kac Kac)
Aperçu
Kac kac, also written ka'ka, are Somali fried sweets: crisp on the outside, soft within, and cut into diamonds or squares rather than shaped into rings. They are closer to a biscuit than to a raised doughnut, because they use baking powder rather than yeast and the dough is rolled and cut rather than proved. Their setting is tea. Kac kac go with shaah caddeeys, the spiced milk tea that anchors Somali hospitality, and the pairing is fixed enough that one implies the other. They are sold in the maqaayo Soomaali, the traditional restaurants of Mogadishu and other Somali cities, where they are made in large batches in the morning and generally sold out well before the day is over. They also belong to Ramadan. A dense, sweet, portable fried thing that keeps for days is exactly what is wanted for iftar, and kac kac appear on Somali tables through the month in quantity. The marking on the surface, a light score with a knife before frying, is not decoration alone: it helps them cook through evenly and gives the piece its characteristic look. Somali communities across the diaspora have carried them intact, and they are among the first things a Somali household abroad will make for visitors.
Note de Patrimoine AFN
Kac kac are documented as a Somali fried sweet served with shaah caddeeys, the spiced milk tea, and sold in the maqaayo Soomaali, the traditional restaurants of Somali cities. Their earliest documented date is uncertain.
Ingrédients
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Préparation
- 1Combine the dry ingredients
flour, sugar and baking powder. Mix well.
- 2
Add the eggs, the warm melted butter and the warm milk, and bring the dough together.
- 3
Knead well for 3 minutes.
- 4
Let the dough rest for 10 minutes.
- 5
Roll the dough out to about 1/2 cm thick. Cut into 24 pieces, then mark the surface by pressing a knife lightly into the dough.
- 6
Fry in canola oil at 190°C for 3 to 4 minutes, until golden brown, keeping the heat at medium.
- 7
Drain and cool before serving.
Notes de l’Africook
- The butter and milk must be warm when they meet the flour. Cold fat gives a stiff dough that will not roll cleanly and fries unevenly.
- Roll to an even thickness. Uneven pieces cook at different rates, and thick ones stay raw in the middle while the thin ones colour.
- The knife marks are functional as well as traditional. They let heat into the centre and give a more even fry.
- Keep the oil at a steady medium. Too hot and they brown before the inside sets; too cool and they absorb oil and go heavy.
- They keep well in an airtight container for several days, which is part of why they are made in quantity during Ramadan.
Questions fréquentes
Are kac kac the same as doughnuts?
Not really, despite the name they are sold under in English. Kac kac use baking powder rather than yeast, so they do not rise and prove the way a doughnut does. The dough is rolled and cut into diamonds or squares, and the result is denser and crisper, closer to a fried biscuit than to a soft ring doughnut.
What are kac kac served with?
Shaah caddeeys, the Somali spiced milk tea, which is the standard pairing and the one most Somalis would name automatically. Coffee also works. They are eaten as a mid morning or afternoon snack, and they appear in quantity at iftar during Ramadan, where their keeping quality matters.
Why did my kac kac come out hard?
Usually overkneading or overfrying. Three minutes of kneading is enough; more develops the gluten and gives a tough result. Frying too long or at too low a temperature also dries them out. They should be golden brown in three to four minutes and no longer.
How long do kac kac keep?
Several days in an airtight container at room temperature, and they hold their texture well, which is why Somali households make them in large batches. Let them cool completely before sealing, because trapped warmth creates steam and softens the crisp exterior.
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I was skeptical about a doughnut recipe using baking powder instead of yeast, but these came together so fast. I rolled mine a little thicker than 1/2 cm by mistake so the insides were slightly cakey, but frying in canola oil at medium heat got the outside perfectly golden. Will definitely cut them thinner next time.
My kids ate almost all 24 pieces before my husband returned from work sha. I was worried using warm butter and milk together would make the dough too soft to cut, but after the 10 mins rest it rolled out smoothly. Very delicious with hot tea o, e sweet well well.
In Dar we make mandazi often, but the use of warm melted butter here gives kac kac a richer texture. Marking the top lightly with a knife before frying is a nice touch, my children enjoyed helping with that step. We enjoyed them with evening chai, alhamdulillah.