Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Krachel- Moroccan Sweet Rolls With Anise and Sesame Recipe
    Lost? Site Map

    Krachel- Moroccan Sweet Rolls With Anise and Sesame

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Annacia's Note:

    Anise seeds, sesame seeds and orange flower water give these sweet rolls their fragrant, characteristic flavor. Serve Krachel plain or with butter, jam, cream cheese, or whatever you like. Full time with rising is about 3 hrs 10 mins. See the Tips at the end of the recipe for a less rich sweet dough variation. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/breadandrice/r/Krachel_recipe.htm

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    ROLLS

    EGG WASH

    • 1 egg beaten with 1 tablespoon milk
    • 14.79 ml unhulled golden sesame seeds (for sprinkling on the rolls)

    Directions:

    1. 1
      Dissolve the yeast in a little of the warm milk and set aside.
    2. 2
      In a large mixing bowl combine the flour, sugar, salt and anise seeds. Add the eggs, the butter, the oil, the orange flower water, the yeast and the rest of the milk. Mix to form a very soft, sticky dough.
    3. 3
      If you find the dough is too sticky to handle, add the smallest amount of flour necessary to be able to knead the dough.
    4. 4
      Knead the dough on a lightly floured surface (or in a stand mixer with a dough hook) for about 10 minutes, or until very smooth. (It's desirable to have the dough somewhat sticky; you'll find that it becomes much easier to handle after its first rising.).
    5. 5
      Transfer the dough to an oiled bowl and turn the dough over once to coat it with oil. Cover the bowl with a towel and leave the dough to rise until doubled – usually this takes about one to one-and-a-half hours, but leave the dough to rise longer if necessary.
    6. 6
      After the dough has risen, divide it into 12 to 15 smooth, evenly shaped balls. Place the balls of dough two inches apart on an oiled baking sheet, and slightly flatten the tops of the dough.
    7. 7
      Cover the baking sheet with a towel and leave the dough to rise another hour or longer, or until the rolls are very light and puffy.
    8. 8
      Preheat an oven to 450° F (230° C). Brush the tops and sides of the rolls with the egg wash and sprinkle the rolls with sesame seeds.
    9. 9
      Bake the krachel for about 20 minutes, or until rich golden brown. Transfer the rolls to a rack to cool.
    10. 10
      TIPS & STORAGE:.
    11. 11
      Be sure that the milk is warm to the touch but not hot. Hot liquids will kill yeast, while cool liquids will not activate it.
    12. 12
      Be patient with the initial rising time; the dough is quite rich and may take awhile to rise properly.
    13. 13
      Rotating the tray from front to back halfway through baking will help ensure even browning.
    14. 14
      If the rolls aren't well-browned after 20 minutes of baking, place them under a broiler for a minute. Watch the rolls carefully or they'll burn!
    15. 15
      Krachel store well in plastic storage bags in the freezer. They can be warmed in the microwave directly from the freezer without drying out. The trick is to avoid making the rolls too hot.
    16. 16
      If reheating krachel in an oven, enclose the rolls in foil to keep them from becoming hard and dry.
    17. 17
      LIGHTER DOUGH:.
    18. 18
      To make a lighter, less-rich sweet dough for the krachel, eliminate the vegetable oil and reduce the butter to 5 tablespoons. Adjust the amount of liquid if necessary to form a soft, slightly sticky dough.

    Browse Our Top Yeast Breads Recipes

    Ratings & Reviews:

    • on December 13, 2012

      Made as written using black black sesame seeds and sanouj/nigella along with the white sesame seeds for added color. Big mistake: these rolls were made for a bake sale and I forgot to sample the finished product! Will prepare again and give the recipe a star rating. Reviewed for NA*ME tag/December.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Krachel- Moroccan Sweet Rolls With Anise and Sesame

    Serving Size: 1 (74 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 321.1
     
    Calories from Fat 110
    34%
    Total Fat 12.2 g
    18%
    Saturated Fat 5.9 g
    29%
    Cholesterol 53.4 mg
    17%
    Sodium 379.1 mg
    15%
    Total Carbohydrate 45.6 g
    15%
    Dietary Fiber 1.6 g
    6%
    Sugars 8.4 g
    33%
    Protein 7.0 g
    14%

    The following items or measurements are not included:

    orange flower water

    milk

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites