Krachel is a traditional Moroccan recipe for a classic yeasted cake made from a flour, sugar and egg gough flavoured with orange blossom water, sesame seeds and anise seeds that are shaped into buns before baking. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Krachel.
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Ingredients:
500g plain flour
125g sugar, melted and cooled
3 tbsp milk
25g fresh yeast
3 tbsp melted butter
3 tbsp orange blossom water
3 tbsp sesame seeds
1 tbsp anise seeds
pinch of salt
2 eggs, beaten
Method:
Sift the flour into a bowl, add the sugar, sesame seeds, anise seeds and salt. Mix thoroughly then form a well in the centre then add the yeast, melted butter, orange blossom water, milk and 1 beaten eggs. Work into the flour mix and add enough warm water to bring the ingredients together as a soft dough.
Use your fingers to knead this dough until smooth and elastic then cover the dough with a warm cloth and set aside in a warm place to rise for 2 hours, or until the dough has doubled in volume.
At this point knock the dough back and knead well. Divide into 12 equal pieces and set these on a lightly-greased baking tray. Cover lightly and set aside to rise for 40 minutes. After this time, brush the tops of the krachels with beaten egg and sprinkle with a few sesame seeds. Transfer to an oven pre-heated to 170°C and bake for about 20 minutes, or until well risen and golden brown.
