Krachel (Moroccan Anise Rolls)

🧂 Ingredients

• 500 g All-purpose flour(Plus extra for dusting)
• 100 g Granulated sugar
• 100 g Unsalted butter(Softened)
• 7 g Active dry yeast(Or 2.25 tsp)
• 180 ml Warm milk(About 40-45°C (105-115°F))
• 1 tsp Salt
• 2 tbsp Anise seeds(Lightly crushed)
• 2 tbsp Orange blossom water
• 2 Egg yolks(For egg wash)
• 1 tbsp Water(For egg wash)
• 3 tbsp Sesame seeds(Toasted, for topping)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm milk, 1 teaspoon of the sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Prepare the dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the softened butter, crushed anise seeds, and orange blossom water. Pour in the foamy yeast mixture.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth, elastic, and no longer sticky. You can also use a stand mixer with a dough hook on medium-low speed for about 6-8 minutes.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 1.5 - 2 hours
5. 5

   Shape the rolls: Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball. You can flatten them slightly into discs or keep them as small rounds.

   ⏱️ 15 minutes
6. 6

   Second rise (optional but recommended): Place the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely and let them rest for another 30 minutes. This helps create a lighter texture.

   ⏱️ 30 minutes
7. 7

   Preheat the oven: While the rolls are resting, preheat your oven to 190°C (375°F).

   ⏱️ 10 minutes
8. 8

   Egg wash and topping: In a small bowl, whisk together the egg yolks and 1 tablespoon of water to create an egg wash. Brush the tops of the rolls with the egg wash. Sprinkle generously with toasted sesame seeds.

   ⏱️ 5 minutes
9. 9

   Bake: Bake for 18-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. If they start browning too quickly, you can loosely tent them with foil.

   ⏱️ 20 minutes
10. 10

    Cool: Transfer the baked krachel to a wire rack to cool completely before serving.

    ⏱️ 30 minutes

💡 Pro Tips

• ✓For a richer flavor, you can add a tablespoon of honey to the dough.
• ✓Lightly crushing the anise seeds releases more of their aromatic oils.
• ✓Toasting the sesame seeds before adding them enhances their nutty flavor.
• ✓Krachel are best enjoyed fresh, but can be stored in an airtight container or bread box for 2-3 days.

🔄 Variations

• Add 50g of raisins to the dough along with the flour.
• Increase orange blossom water to 3 tablespoons for a more pronounced floral note.
• Add a pinch of saffron threads to the warm milk for a subtle color and flavor.

🥗 Nutrition

Per serving