Moroccan Brioche Recipe (Krachel)
Krachel, or Moroccan Brioche, is a sweetened roll made with anise, fennel, and sesame seeds! They are flavored with orange blossom and baked until soft, fluffy, and golden brown! These delicious treats make one of the best Moroccan breakfast and tea-time snacks that exist! Yum!
Ingredients
- 4 cups all-purpose flour (plus 2-3 Tbsp if the dough is too sticky)
- 1/2 cup granulated sugar
- 1 Tbsp active dry yeast
- 1 Tbsp anise seeds (toasted then cooled)
- 1 Tbsp fennel seeds (toasted then cooled)
- 2 Tbsp sesame seeds (toasted then cooled)
- 1/2 tsp salt
- 2 tsp vanilla sugar (1 pack, optional)
Wet Ingredients
- 2 large eggs
- 1 cup lukewarm milk
- 3 Tbsp softened unsalted butter (room temperature)
- 2 Tbsp orange blossom water
Egg Wash Ingredients
- 2 egg yolks
- 1 Tbsp milk
- 1 Tbsp sesame seeds
Instructions
- To bring out their flavor, toast the seeds in a pan set over low heat for a few minutes. Set the seeds aside until they've completely cooled down.
- Whisk together all the dry ingredients in the bowl of a stand mixer. Add the eggs and orange blossom water, and mix with a spatula. Next, add the softened butter to the lukewarm milk and whisk until the butter is melted (about 30 seconds). Finally, mix the milk mixture with the spatula until it's all combined.
- Knead your dough using a stand mixer until smooth and malleable (It took me 5 minutes on a medium setting). Add 1 to 3 tablespoons of flour if your dough is too sticky. Cover with a cling film and let the dough rise for 45-60 minutes.
- Using a pizza cutter or a sharp knife, cut your dough into 12 separate sections. Make 12 perfectly round balls, and transfer them to an oiled or parchment-lined baking sheet. Let the dough balls rest for 15-20 minutes. Next, flatten the balls with the palm of your hands, and cover the tray with a towel. Let your dough rest for 60-90 minutes.
- Preheat the oven to 350 F. Meanwhile, make the egg wash by mixing the egg yolks with milk. Brush the top and sides of each ball (all around), and sprinkle some sesame seeds over the top. You won’t need the whole amount of egg wash.
- Bake in the middle rack for 15-20 minutes or until the top turns golden caramel. Et voila! Mine took 17-18 minutes.
- Enjoy your Krachel warm or room temperature, and pair with a cup of fresh Moroccan mint tea or a glass of milk.
Notes
- Alternatively, you may knead your dough using your hands only by following the same steps. Your dough is ready when it bounces back when poked with a finger.
- You may use anise and sesame seeds, fennel and sesame seeds, or a combination of all three. All versions taste fantastic.
- These brioches taste amazing, but you may also spread them with butter, honey, or both!
- Store the leftovers in an airtight container for up to 3 days or freeze them for three months. To reheat your brioches, put them in a 350 F preheated oven for 7-12 minutes.