Traditional Moroccan Krachel: Anise and Sesame Sweet Brioche Rolls
Traditional Moroccan Krachel are soft, fluffy Moroccan brioche rolls. They are uniquely flavored with anise seeds and toasted sesame, giving them an unmistakable aroma that defines Moroccan tea time.
These Traditional Moroccan Krachel are soft, fluffy brioche rolls flavored with anise seeds and toasted sesame. Their unmistakable aroma defines Moroccan tea time.
Traditional Moroccan Krachel Ingredients
Flour: 500g All-purpose flour.
The Liquid: 1 cup warm Milk + 1 Egg.
The Fat: 1/2 cup melted Butter + 1/4 cup Vegetable oil.
Sweetener: 1/2 cup Sugar + a pinch of Salt.
Aromatics: 2 tbsp toasted Sesame seeds + 1 tbsp Anise seeds (Nafaa).
Leavening: 1 tbsp Dry yeast + 1 tbsp Orange Blossom Water.
Glaze: 1 Egg yolk mixed with a drop of coffee + more sesame for topping.
The ingredients for Traditional Moroccan Krachel start with 500g all-purpose flour. The liquid is 1 cup warm milk and 1 egg. The fat is 1/2 cup melted butter and 1/4 cup vegetable oil. The sweetener is 1/2 cup sugar with a pinch of salt. The aromatics are 2 tbsp toasted sesame seeds and 1 tbsp anise seeds (Nafaa). The leavening is 1 tbsp dry yeast with 1 tbsp orange blossom water, and the glaze is 1 egg yolk mixed with a drop of coffee plus more sesame for topping.
How to Make Traditional Moroccan Krachel
1. Kneading the Perfumed Dough
In a large bowl, mix the flour with sugar, seeds (sesame and anise), and yeast. Add the egg, melted butter, orange blossom water, and gradually pour in the warm milk. Knead the dough until it’s soft and slightly sticky. The secret to a fluffy Krachel is a dough that isn’t too stiff.
The perfumed dough is kneaded in a large bowl from flour, sugar, sesame and anise seeds and yeast, with egg, melted butter, orange blossom water and warm milk poured in gradually. The dough is kneaded until it is soft and slightly sticky, and the secret to a fluffy Krachel is a dough that is not too stiff.
- The First Rise & Shaping
Cover the dough and let it rise in a warm place until it doubles in size. Once risen, deflate it and shape into small, smooth balls. Place them on a baking tray and flatten them slightly with your palm. Let them rest again for another 30-45 minutes until they puff up.
The dough is covered and left to rise in a warm place until it doubles in size. Once risen, it is deflated and shaped into small, smooth balls, placed on a baking tray, flattened slightly with the palm, and rested again for another 30-45 minutes until they puff up.
3. The Golden Bake
Brush the tops with the egg yolk mixture and sprinkle generously with sesame seeds. Bake in a preheated oven at 180°C for about 20-25 minutes until they turn a deep, golden brown. As soon as they come out, cover them with a cloth to keep them extra soft.
The tops are brushed with the egg yolk mixture and sprinkled generously with sesame seeds, then baked in a preheated oven at 180°C for about 20-25 minutes until they turn a deep, golden brown. As soon as they come out, they are covered with a cloth to keep them extra soft.
Serving Traditional Moroccan Krachel
Serve these Traditional Moroccan Krachel warm and extra soft, with their deep golden tops and sesame topping, for Moroccan tea time.
These Traditional Moroccan Krachel are ready to serve.
When these Traditional Moroccan Krachel come out of the oven, the anise seeds and toasted sesame give them the aroma that defines Moroccan tea time. Covering them with a cloth keeps them extra soft until serving.