Krachel

Ingredients

• 400 g (14 oz)flour
• 80 g (3 oz)sugar
• 60 g (2 oz)butter
• 1egg — plus one to glaze
• 2 tspanise seeds
• 2 tbspsesame seeds
• 2 tspyeast
• 150 mlwarm milk
• 1 tbsporange blossom water — optional

Method

1. In a large mixing bowl, combine 400 g (14 oz) of flour, 80 g (3 oz) of sugar, 2 tsp of anise seeds, and 2 tsp of yeast. Mix these dry ingredients together until they are evenly distributed. This ensures the yeast and anise seeds are well incorporated throughout the dough.
2. In a small saucepan, melt 60 g (2 oz) of butter over low heat until just liquefied. Remove from heat and let it cool slightly. In a separate bowl, beat 1 egg and mix it with 150 ml of warm milk and 1 tbsp of orange blossom water. Gradually add the melted butter to the egg and milk mixture, stirring constantly to prevent the egg from cooking.
3. Create a well in the center of the dry ingredients and pour in the wet mixture. Using your hands or a wooden spoon, mix until a sticky dough forms. Knead the dough on a lightly floured surface for about 10 minutes until it is smooth and elastic. This kneading develops the gluten, which is essential for the dough's structure.
4. Place the dough back into the bowl and cover it with a damp cloth. Allow it to rise in a warm place until it has doubled in size, which will take about 1 to 2 hours depending on the room temperature. The dough is ready when it springs back slowly when poked.
5. Once risen, punch down the dough to release excess air. Divide it into equal portions, about the size of a small apple. Shape each portion into a smooth ball by tucking the edges underneath and rolling it gently between your palms.
6. Place the dough balls on a baking tray lined with parchment paper, leaving enough space between them to allow for expansion. Beat another egg and brush it over the tops of the dough balls to glaze them. Sprinkle 2 tbsp of sesame seeds evenly over the top of each ball for added texture and flavor.
7. Preheat your oven to 180°C (350°F). Bake the krachel for about 18 minutes, or until they turn a rich golden brown and the tops are shiny. The rolls should feel light and sound hollow when tapped on the bottom.
8. Remove the krachel from the oven and let them cool slightly on a wire rack. Serve warm or at room temperature with a pot of freshly brewed mint tea for an authentic Moroccan experience.