Print

Moroccan Krachel (Brioche Sweet Rolls)

Today we are making Krachel, also known as Moroccan sweet rolls. This brioche style bread pulls Moroccan flavor from anise seeds, orange blossom water, and a sesame seed topping. These rolls are traditionally served with Moroccan mint tea and make a delicious breakfast, snack or side.

  • Author: Salima Benkhalti
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Category: side dish, snack, appetizer, bread
  • Method: Baked
  • Cuisine: Moroccan
  • Diet: Vegetarian

Ingredients

Scale

Instructions

  1. Bloom the yeast. Warm the milk in a saucepan or microwave. Combine warm milk, yeast, and sugar in a large mixing bowl and stir gently. Bloom for 5 minutes.yeast blooming
  2. Make the dough. Add the egg, melted butter, orange blossom water, anise seeds, sesame seeds, flour, and salt to the yeast mixture. Mix well before transferring to a flower dusted surface and knead until the dough becomes consistent in texture throughout, around 10 minutes.wet ingredients in a bowl
  3. Let the dough rise. Transfer the dough to a clean bowl, cover with a clean towel or plastic wrap and let rise for 1 hour.krachel dough rising in a bowl
  4. Divide the dough and let rise again. Punch the dough down to release any bubbles and transfer to a clean surface. Divide the dough into eighths, roll each section into small balls and set on a parchment lined baking sheet. Cover with a clean towel or plastic wrap and let rise another 30 minutes.krachel buns on a baking sheet
  5. Bake the krachel. Preheat the oven to 350. While the oven comes to temp, brush the rolls with a beaten egg. Sprinkle additional toasted sesame seeds on top and bake until golden brown, about 15-20 minutes.krachel buns on a baking sheet

Keywords: Krachel, Moroccan Sweet Rolls