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krachel in a bowl

Moroccan Krachel (Brioche Sweet Rolls)

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  • 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


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.




  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