Somali Doughnuts (Kac Kac)
Somalia
Maître Africook
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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.
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.
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flour, sugar and baking powder. Mix well.
Add the eggs, the warm melted butter and the warm milk, and bring the dough together.
Knead well for 3 minutes.
Let the dough rest for 10 minutes.
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.
Fry in canola oil at 190°C for 3 to 4 minutes, until golden brown, keeping the heat at medium.
Drain and cool before serving.
3 avis
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.
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.