Krachel (Moroccan Sweet Rolls) - Ramadan Recipes


12 sweet rolls

7 gr dry yeast
125 ml milk, lukewarm
2 tbsp granulated sugar
25 gr butter
250 gr all purpose flour
2 tbsp olive oil
1 tsp salt
1 egg
2 tsp fennel seeds
1 tsp anise seeds or anise powder

For top
1 egg yolk
1 tbsp milk
1/2 tbsp honey
1 tbsp sesame seeds


1. In a large mixing bowl, combine the milk, yeast and sugar. Let sit for 5 minutes. Add the butter, oil, salt and egg. Kneas for a few minutes it should be sticky, but it should still come together in a ball. If it doesn't, add some additional flour 1 tablespoon or so at a time. place on a floured surface, knead for a few minutes until it looks smooth but still sticky. Place into a bowl, cover with a towel and leave in a warm place for 1 hour.

2. Separate the dough into12 balls about the size of your palm. Flatten them a bit and place them on a lined baking sheet. Cover and rise for another 30 minutes.

3. Preheat your oven to 200C (390F)

4. Combine the milk, egg yolk and honey. Brush top of each bread roll with egg wash.
Bake in preheated oven for about 20 minutes or until golden brown.

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