Best Moroccan Sweet Rolls Recipe | Easy Moroccan Brioche - KRACHEL -

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KRACHEL, Moroccan Sweet Rolls, or Moroccan Brioche are super delicious and very popular in Morocco. They’re served for breakfast, snacks or
tea time. You can serve Krachel plain or alongside wit butter, jam, cheese, chocolate, and other spreads. Moroccan Sweet Rolls are actually
super easy to make, you only need to plan to prepare them ahead since 2 long risings times are necessary for best texture and great result.
Overall, they do not require a lot of work. The flavors of sesame and anise seeds are wonderful and make these Rolls taste heavenly. The Orange blossom water gives the best flavor and complete the taste of the other ingredients. They’re Super soft, fluffy, and loaded with authentic Moroccan flavors.
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INGREDIENTS:
Dough Ingredients:
3 Tbsp Sesame seeds
1 Tbsp anise seeds
4 cups all purpose flour
½ cup granulated sugar
1 tsp salt
2 tsp baking powder
1 Tbsp dry yeast
3 Tbsp orange blossom water
2 large eggs (room temperature)
200 ml lukewarm milk
3 Tbsp unsalted butter (room temperature)
Other Ingredients:
2 egg yolks
2 Tbsp sesame seeds
INSTRUCTIONS
STEP1: Preparing the Ingredients
1. Over medium heat, place a nonstick flat pan add 3 Tbsp sesame seeds and roast them for about 3 min or so while stirring constantly,
2. Once it’s done place them in a small bowl for later use,
3. Use the same nonstick pan over medium heat, then and 1 Tbsp anise seeds and roast them for 3 min while stirring constantly,
4. Then transfer them into a small bowl for later use,
STEP2: Making the Dough
5. In the bowl of your stand mixer with the dough hook attachment on, place 4 cups of the flour, ½ cup granulated sugar, 3 Tbsp roasted sesame seeds, 1 Tbsp roasted anise seeds, 1 Tbsp dry yeast, 2 tsp baking powder, 1 tsp salt, 3 Tbsp orange blossom water, 2 large eggs, and 200 ml lukewarm milk,
6. Start mixing the ingredients on low speed (speed2), once the dough comes together and all the ingredients are well incorporated, kneed the dough for a full 10 min or until you get a smooth malleable dough that is a little bit sticky,
7. Add 3 Tbsp unsalted butter at room temperature to the dough and kneed for about 3 min or until fully incorporated,
8. If you don’t have a stand mixer, you can mix the ingredients in a large bowl then kneed the dough with your hands over your working surface sprinkled with some flour,
9. Cover the bowl tightly with plastic wrap and a clean kitchen towel,
10. Place the bowl in a warm place and let it rest and rise for about 1 hour and a half or until doubled in size,
11. Once the dough rises, turn it out onto a lightly floured surface,
12. Start dividing the dough into even and equal pieces using a dough cutter, this recipe makes 12 buns,
13. You can make them smaller or bigger, however you would like,
14. To shape the Moroccan Brioche, place the piece you cut over your cutting board or your worksurface lightly floured (if necessary), then cup the dough between your flat surface and the palm of your hands then start rolling the pieces until you create a perfect round ball shape,
15. Place the dough balls over your baking sheet lined with parchment paper,
16. Keep 1 inch space between each bun to give them room to rise,
17. Keep shaping the dough balls until you finish all your dough pieces,
18. Once you’re done cover the baking sheet with a clean kitchen towel then place them in a warm place to rise for the second
time for about 1 hour or until puffed (do not over prof),
STEP3: Baking the Moroccan Sweet Rolls
19. Once the rolls rise, beat 2 egg yolks and brush all the buns from top and sides, the egg yolk gives a great golden color to the buns after baking them,
20. Sprinkle some sesame seeds on top of each bun,
21. Place the baking sheet in the center rack of your preheated oven to 350 F and bake for about 20 min or until the buns get a beautiful golden color,
22. Once it’s done, let them cool to room temperature over a wire rack then place them over your serving plate,
23. Serve KRACHEL or Moroccan Brioche plain or with butter, honey, jam, cheese,
24. Enjoy! So Yummy! Bon Appetit!
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