Recipe

Krachel (sweet moroccan rolls)

Krachel are sweet, fragrant rolls flavoured with anise seeds, sesame seeds and orange flower water. They are perfect served warm, with butter, for morning or afternoon tea.

Nov 30, 2009 1:00pm
  • 20 mins cooking
  • Makes 12 Item
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Ingredients

Krachel (sweet moroccan rolls)
  • 1 1/2 tablespoon dried yeast
  • 1/4 cup (60ml) warm water
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 cup (300g) plain (all-purpose) flour
  • 2 tablespoon sesame seeds
  • 3 teaspoon anise seeds
  • 1/4 cup (60ml) milk
  • 60 gram (2 ounces) butter, melted
  • 1 egg
  • 1 tablespoon orange blossom water
  • 1 egg yolk
  • 2 teaspoon sesame seeds, extra

Method

Krachel (sweet moroccan rolls)
  • 1
    Combine yeast, the water and 2 teaspoons of the sugar in small heatproof bowl, cover; stand in a warm place about 10 minutes or until mixture is frothy.
  • 2
    Combine sifted flour, remaining sugar and seeds in large bowl. Stir in yeast mixture, milk, butter, egg and orange blossom water. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in oiled medium bowl, cover; stand in warm place about 1 hour or until doubled in size.
  • 3
    Preheat oven to 180°C/350°F. Oil oven trays.
  • 4
    Divide dough into 12 pieces; roll each piece into a ball. Place balls, about 5cm (2 inches) apart, on oven trays; cover loosely with oiled plastic wrap. Stand in warm place 20 minutes.
  • 5
    Discard plastic wrap. Brush balls with egg yolk, sprinkle with extra sesame seeds. Bake about 20 minutes.

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