Moroccan cuisine · Breakfast & Eggs

Krichlate

Lightly sweet yeast buns with anise and sesame, scented with orange blossom water and baked golden brown.

Ingredients · for 6 servings

• 500 g flour
• 1 packet dry yeast (7 g)
• 80 g sugar
• 1 tsp salt
• 1 tsp anise
• 2 tbsp sesame seeds
• 2 tbsp orange blossom water
• 220 ml lukewarm whole milk
• 80 g soft butter
• 1 egg yolk, for brushing

Instructions

1. Toast the anise and 1 tbsp sesame seeds in a dry pan for 2 min. until fragrant, then coarsely crush the anise in a mortar.
2. Mix the flour, yeast, sugar, salt, anise and toasted sesame seeds, add the lukewarm milk and orange blossom water and knead for 5 min.
3. Work in the soft butter piece by piece and knead for another 8 min. until the dough is glossy and pulls away from the bowl; cover and let rise for 1 hr. until doubled in size.
4. Divide the dough into twelve balls, place on a baking sheet lined with parchment, flatten slightly and let rise covered for another 30 min.
5. Brush the buns with the beaten egg yolk, sprinkle with the remaining sesame seeds and bake in a 180°C preheated oven for 18–20 min. until deep golden and hollow-sounding when tapped.
6. Let cool on a wire rack and serve lukewarm with butter, honey and mint tea.