Activate the yeast.

In a large bowl, combine the warm water, yeast, and sugar. Let stand for about 10 minutes, until foamy.

Make the dough.

Add the flour and salt. Mix and knead by hand or with a stand mixer fitted with a dough hook for 5–7 minutes, until the dough becomes soft and elastic. It may still be sticky.

Lightly oil your hands and fold or knead the dough a few more times to gather it into a smooth ball.

Let the dough rise.

Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Divide and rest.

Gently deflate the dough and divide it into 2 equal portions. Shape each into a plump oval, cover, and let rest for about 30 minutes, until puffy.

Prepare the sesame topping.

In a shallow dish large enough to accommodate the bread, stir together the water and sugar. Add the sesame seeds and mix.

Shape the ka’ak.

With lightly oiled hands, make a hole in the middle of each dough portion. Gently stretch outward to form a large oval ring, keeping the dough an even thickness all around.

Make the center opening generous, as it will shrink when the bread rises and bakes.

Coat with sesame seeds.

Carefully press the top of each ring into the sesame mixture. If the soft dough is difficult to lift, spoon or brush the mixture over the top instead.

Place on a parchment-lined baking tray, leaving room between the breads.

Let rise again.

Let the shaped breads rise for another 15–20 minutes in a warm place. Meanwhile, preheat the oven to 450°F (230°C).

Bake.

Bake for 15–20 minutes, until golden brown and baked through. Check toward the end of baking, as the sweetened sesame topping can brown quickly.

Transfer to a wire rack and let cool slightly before serving warm.