So since everybody seems to be trying their luck as baking, we did not want to miss out on the hype.

So here is our our qagħqa tal-Appostli!


  • 500g all purpose flour
  • 2 tsps salt
  • 300g lukewarm water
  • 8g dry yeast
  • 1 tsp sugar
  • 3 tbsps olive oil

For garnish

  • sesame seeds
  • whole almonds


  • To prepare these Maltese sesame and almonds bread rings recipe, start by making the dough. In the mixer’s bowl add the lukewarm water, the yeast and sugar and stir.
  • Wrap well with plastic wrap and set aside for about 8-10 minutes, until the yeast starts bubbling.
  • Into the same bowl, add first the flour, then the salt and olive oil. Using the dough hook, mix all the ingredients at low speed for about 7 minutes, until the dough becomes an elastic ball.
  • When done, remove the dough from the hook and check out its texture. It should be smooth and elastic and slightly sticky. If it is too sticky, add just a little more flour (1/2 tsp), mix and check again.
  • Coat lightly a bowl with some olive oil, place the dough inside and cover with plastic wrap.
  • Let the dough sit in warm place for about 30 minutes. Knead the dough again at medium-high speed for 3-4 minutes.
  • Turn the dough onto a working surface and divide into 2 pieces.
  • Take one piece of the dough and roll out into a rope approx. 35cm long. Form a circle and join the ends pinching them together.
  • Place the bread ring on a large baking tray, lined up with parchment paper and repeat with the rest of the dough.
  • Prepare the ingredients for the garnish. In one bowl pour some water. In a separate bowl or tray place the sesame seeds.
  • Wash the bread rings with water and then sprinkle sesame seeds, and put about 8 almonds.
  • Let them rise in a warm place for about 30 minutes.
  • Bake in preheated oven at 200C for about 15 minutes, until nicely golden brown and crusty. Enjoy!


Source: Recipe by Anton B. Dougal