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Krachel
Moroccan Anise Rolls
Soft, sweet Moroccan rolls infused with the fragrant aroma of anise and a hint of orange blossom water, topped with toasted sesame seeds. Perfect for breakfast or tea time.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
â±ïž 10 minutes - 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.
â±ïž 5 minutes - 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.
â±ïž 10 minutes - 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.
â±ïž 1.5 - 2 hours - 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.
â±ïž 15 minutes - 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.
â±ïž 30 minutes - 7
Preheat the oven: While the rolls are resting, preheat your oven to 190°C (375°F).
â±ïž 10 minutes - 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.
â±ïž 5 minutes - 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.
â±ïž 20 minutes - 10
Cool: Transfer the baked krachel to a wire rack to cool completely before serving.
â±ïž 30 minutes
đĄ Proffstips
- âFor a richer flavor, you can add a tablespoon of honey to the dough.
- âLightly crushing the anise seeds releases more of their aromatic oils.
- âToasting the sesame seeds before adding them enhances their nutty flavor.
- âKrachel are best enjoyed fresh, but can be stored in an airtight container or bread box for 2-3 days.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.