Moroccan cuisine · Dough, Pasta & Rice

Krachel Mahchi bel Louz

Soft anise yeast buns filled with almond paste and orange blossom water, baked with a sesame coating.

Ingredients · for 8 servings

• 500 g flour
• 1 packet dry yeast (7 g)
• 80 g sugar
• 200 ml milk
• 80 g butter
• 2 eggs
• 1 tbsp anise
• 1 tsp sesame seeds
• 200 g ground almonds
• 100 g powdered sugar
• 2 tbsp orange blossom water
• 1 tsp salt

Instructions

1. Warm the milk until lukewarm, dissolve the yeast and 1 tsp sugar in it, and let sit for 10 min until the surface foams.
2. Knead flour, the remaining sugar, salt, anise, one egg, the soft butter and the yeast milk into a soft dough, beat for 10 min and let rise covered for 1 hour until doubled.
3. For the filling, knead ground almonds, powdered sugar, 1 tbsp orange blossom water and enough water into a moldable paste, and roll into 16 small balls.
4. Divide the dough into 16 portions, flatten each, place an almond ball inside, seal the dough over it, and place seam-side down on a tray.
5. Brush the buns with the beaten second egg and the remaining orange blossom water, sprinkle with sesame seeds, and let rise covered for another 30 min.
6. Bake in the preheated oven at 180°C for 18-20 min until golden brown and hollow-sounding, let cool on a rack and serve warm with mint tea.