Krachel are very popular in Moroccan cuisine. We prepare them for breakfast or afternoon tea or when we receive friends. Fennel, aniseed and sesame are used in many traditional recipes. They add fragrance and flavor to the cooking.
Krachel, Moroccan sweet buns
These fragrant buns have a characteristic flavor that comes from the aniseed, fennel seeds, sesame seeds and orange blossom water (optional). They are delicious and the entire family just devour them.
- 550 g Flour
- 120 ml Warm milk
- 120 ml Warm water
- 75 ml Vegetable oil
- 60 g Sugar
- 1 tsp Vanilla extract
- 1 tsp Dry yeast
- 1 tsp Salt
- 1 tsp Fennel seeds or aniseeds
- 1 tsp Sesame seeds
- 1 large Egg
- 1 tsp Coffee
- In a bowl, mix the yeast with half of the warm milk and a tbsp of sugar. Set aside for 15 minutes.
- In another large bowl, combine the flour, sugar, oil, vanilla extract, salt, egg white, sesame seeds, fennel seeds and yeast mixture.
- Mix well and add the rest of the milk and the warm water (bit by bit because you might need less or more... depends on the flour).
- Knead until you obtain a soft, smooth dough.
- Transfer the dough to an oiled bowl and cover with cling film and leave it in a warm environment until it doubles. The more you leave it rise, the better the result.
- Turn the dough out onto your work surface and divide it into smooth evenly shaped balls. Allow the dough to rest another 20 minutes.
- Flatten the balls slightly and brush them with the mixture of egg yolks and coffee.
- Sprinkle some sesame seeds on the top and leave the buns rest for 10 minutes.
- Bake the krachel in a preheated oven at 180 C until golden brown. The smell in your kitchen is so inviting 👌 Enjoy 😉
- Note - There are a few other recipes to make krachel. You can substitute the oil with butter. You can also use only milk and no water. If your kids don’t like the fennel seeds you can grind them and use the powder. Anyways they are super yummy!