Moroccan Krachel Recipe
These brioche-like Moroccan sweet rolls are light, fluffy and rich with savor from anise seeds, sesame seeds and orange flower water.Start making krachel well in advance of serving because the dough must rise twice before shaping and again once after shaping for best texture.
- 1 tbsp dry yeast
- 4 1/2 cups flour
- 1/2 cup sugar, granulated
- 1 1/2 tsp salt
- 2 tsp anise seeds
- 2 tsp sesame seeds ((see note below))
- 2 large eggs, lightly beaten
- 1/2 cup unsalted butter, soft or melted
- 3/4 cup (more if needed) warm milk
- 2 tbsp orange flower water ((see note below))
- 1 egg
- 1 tbsp milk
- 1 tbsp sesame seeds (OR)
- 1 tbsp coarse granulated sugar
- Dissolve the yeast in a few tablespoons of warm (not hot) water and set aside to proof for 5 to 10 minutes while you start to make the dough.
- Measure the flour, sugar, salt, sesame seeds and anise seeds into a large bowl and stir to combine.
- Add the proofed yeast to the bowl along with the eggs, butter, milk and orange flower water. Stir to form a very sticky dough. If necessary, add a little milk or flour to get this consistency.
- Knead the dough with a stand mixer or by hand until smooth. It should still be quite sticky, but it will be easier to work with once it has risen.
- Transfer the dough to an oiled bowl, cover with plastic and a then a towel, and leave to rise 1 to 2 hours, until very puffy and doubled in bulk.
- Punch down the dough, turn it over, and leave to rise for another 45 minutes to an hour.
- Oil a large baking sheet (or line it with parchment paper). Divide the dough into 12 portions and shape each into a smooth ball. Arrange the balls of dough on the baking sheet and leave to rest for 5 to 10 minutes.
- Flatten each ball of dough by patting them down into a disc-shape. Cover with a towel and leave to rise for an hour or longer, until puffy and light.
- Preheat your oven to 450° F (230° C).
- Make an egg wash by combining the egg and tablespoon of milk. Brush each roll with the egg wash then garnish with sesame seeds and/or coarse sugar.
- Bake the rolls in the preheated oven until deep golden brown, about 15 to 20 minutes. Midway through baking, rotate your pan(s) front to back (and top to bottom if baking two sheets at a time) for even browning.
- Transfer the krachel to a rack to cool completely before storing or freezing.
Rising times in the directions are approximate; you may need to allow additional time if your kitchen is cold. Measure the flour, sugar, salt, sesame seeds and anise seeds into a large bowl and stir to combine.
Add the proofed yeast to the bowl along with the eggs, butter, milk and orange flower water. If necessary, add a little milk or flour to get this consistency.
Knead the dough with a stand mixer or by hand until smooth. It should still be quite sticky, but it will be easier to work with once it has risen.
Transfer the dough to an oiled bowl, cover with plastic and a then a towel, and leave to rise 1 to 2 hours, until very puffy and doubled in bulk. Punch down the dough, turn it over, and leave to rise for another 45 minutes to an hour.
Oil a large baking sheet (or line it with parchment paper). Divide the dough into 12 portions and shape each into a smooth ball.
Arrange the balls of dough on the baking sheet and leave to rest for 5 to 10 minutes. Flatten each ball of dough by patting them down into a disc-shape.
Cover with a towel and leave to rise for an hour or longer, until puffy and light. Make an egg wash by combining the egg and tablespoon of milk.
Brush each roll with the egg wash then garnish with sesame seeds and/or coarse sugar. Bake the rolls in the preheated oven until deep golden brown, about 15 to 20 minutes. Midway through baking, rotate your pan(s) front to back (and top to bottom if baking two sheets at a time) for even browning.
Transfer the krachel to a rack to cool completely before storing or freezing.