semolina dough, the dough is meant to be shaped into a small ball, the recipe also calls for shaping the dough into a Ka'ak with a hole in the middle to test its proofing. This is done before frying the first batch and results in a shape reminiscent of a modern doughnut.

The cookbook Küchenmeisterei (Mastery of the Kitchen), published in Nuremberg in 1485, offers a recipe for "Gefüllte