To a large mixing bowl, add the warm water and milk. Sprinkle the instant yeast on top. Whisk together.

In the same mixing bowl, add the sugar, all-purpose flour, and salt.

Using a stand mixer fitted with the hook attachment, mix until the dough comes together and then knead for 1 minute. You can also use a rubber spatula or wooden spoon to bring the dough together and then knead by hand just by folding it for one minute.

Oil a bowl with olive oil and transfer the dough. Cover it with saran wrap and then a towel. Place in a warm place until double in size, about 1 hour to an hour and a half.

While it proofs, get two wide shallow bowls. In one bowl, add the sesame seeds. To the second bowl, add half and half.

After the dough has proofed, transfer to a clean surface and flatten into rectangle shape that is about 1 inch thick.

Cut into long strips, about 6 to 7 pieces.

Roll each piece into a long log shape and joint he two ends together to form a large oval shaped bagel.

Dip it in the half and half and then dip in the sesame seeds and transfer to a baking sheet lined with parchment paper.

Repeat with the rest of the dough, making sure the kaak is spaced apart on the baking sheet because they will rise and expand.

Cover and let it proof for 30 to 45 minutes, or until the kaak has risen.

Preheat oven to 475°F.

Once the oven is heated, bake the kaak for 10 to 15 minutes until golden all around.

Take out of the oven, cool for 5 minutes, and enjoy warm!