Moroccan · Breakfast
Krachel (Moroccan Anise & Sesame Sweet Rolls)
Krachel are soft, faintly sweet brioche-like rolls perfumed with anise, orange-blossom water and sesame — a Marrakech breakfast and teatime favourite. Enriched with milk and butter and glazed golden, they are torn open and eaten warm with honey, jam, cheese or amlou, or simply dunked in coffee and mint tea.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 10
- Level
- Medium
Ingredients
- 500 g bread flour
- 80 g sugar
- 1 tbsp instant yeast
- 1 tsp salt
- 1 tbsp ground anise seed
- 2 tbsp whole sesame seeds, plus extra for topping
- 1 tbsp orange-blossom water
- 1 egg, plus 1 for glazing
- 60 g soft butter
- About 200 ml warm milk
Method
- 1
Make the dough
Mix the flour, sugar, yeast, salt, anise and sesame. Add the egg, orange-blossom water, soft butter and warm milk, then knead 10 minutes to a smooth, soft, elastic dough.
- 2
First rise
Cover and leave in a warm place until doubled, about 1–1.5 hours.
- 3
Shape
Knock back and divide into even pieces, rolling each into a smooth ball. Space them on a lined tray, flattening slightly.
- 4
Prove
Cover and prove until puffy, 30–45 minutes. Brush with beaten egg and sprinkle with sesame seeds.
- 5
Bake
Bake at 180°C for about 18–20 minutes until deep golden and glossy. Cool a little and serve warm with honey, jam, cheese or amlou.
Chef's tips
- Knead until the dough is smooth and elastic; a well-developed dough gives the soft, fluffy crumb krachel are loved for.
- Don't skimp on the anise and orange-blossom — they give krachel their unmistakable Moroccan aroma.
- Brush generously with egg wash for the deep, shiny golden top.
Frequently asked questions
What is the difference between krachel and ordinary bread rolls?
Krachel are enriched with milk, butter, egg and sugar like a brioche, and above all flavoured with anise, sesame and orange-blossom water — aromatic, faintly sweet rolls rather than plain savoury bread.
How are krachel eaten?
Warm at breakfast or teatime, split and spread with honey, jam, soft cheese or amlou, or dunked whole in coffee or mint tea. They also keep well for a day or two, softened by a quick warm-up.