KRACHEL

MOROCCAN SWEET BUNS

INGREDIENTS

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.