Moroccan cuisine · Breakfast & Eggs

Krachel (Anise Rolls)

Soft yeasted rolls with anise, sesame and orange blossom water, brushed with egg yolk and baked to a golden shine.

Ingredients · for 8 servings

• 500g flour
• 1 packet dried yeast (7g)
• 80g sugar
• 80g soft butter
• 200ml lukewarm milk
• 1 egg
• 1 egg yolk
• 1 tbsp anise seeds
• 3 tbsp sesame seeds
• 2 tbsp orange blossom water
• 1 tsp salt

Instructions

1. Mix the lukewarm milk with the dried yeast and 1 tsp of the sugar and let stand for 10 minutes until a clear foam forms on top.
2. Mix the flour with the remaining sugar, salt and anise, add the egg, soft butter, orange blossom water and the yeast milk, and knead everything for 10 minutes into a smooth, soft dough.
3. Cover the dough and let it rise in a warm place for 60 minutes until it has visibly doubled in size.
4. Divide the dough into 16 pieces, shape into smooth balls, place with space between them on two baking sheets, press down lightly and let rise again for 30 minutes.
5. Preheat the oven to 180°C (355°F), brush the rolls with the beaten egg yolk and sprinkle generously with sesame seeds.
6. Bake for 18–20 minutes until golden brown, let cool on a wire rack and serve warm for breakfast.