Description
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.
Ingredients
Scale
- 1 cup warm milk
- 1 tbsp active dry yeast
- ½ cup white granulated sugar
- 1 egg for the dough + 1 egg for the egg wash
- ¼ cup butter, melted
- 2 tbsp orange blossom water
- 1 tbsp anise seeds
- 1 tbsp toasted sesame seeds
- 4 cups all purpose flour
- 1 tsp salt
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
