So??? Are your streets fully covered with beautiful golden leaves yet? I can’t wait! Here's another fall recipe: krachel.
I made these krachel a few weeks ago and all I’ve been trying to do lately is find the time to bake them again! Krachel are Moroccan aniseed and sesame seed sweet buns. They are prefect in the sense that they are not too sweet to be enjoyed with savoury things but fragrant and rich enough to be enjoyed on their own. I love my krachel warm with butter, salted butter ideally. But I also love them with cheese! Cheese + krachel is really a match made in heaven, believe me.
Krachel reminds me of my childhood. I know what you are going to say! Which traditional Moroccan food doesn’t remind you of your childhood? But they really do. I remember not liking the aniseeds as a kid, trying to get rid of the seeds inside the krachel, making a huge mess with the crumbs and my mom giving me the “look”. You know that fierce “look” that makes you try to undo what we’ve done but you realize it’s impossible and you give up after a second. Now, things are very different, I love aniseeds and I almost make no crumbs when I eat krachel! YAY!
On the same day I baked these babies I threw a cheese party for the blog (I mean myself, who am I kidding?) and it was just perfect, my favourite cheeses, favourite harissa chutney and delicious krachel all gathered in one place! BTW the harissa chutney will make its appearance very soon on the blog! It’s super fruity and spicy, you will love it!
p.s: the recipe below makes 8 krachel which I am aware is not very generous but I've been forcing myself to bake smaller quantities otherwise I eat everything and I have to make it up on the treadmill. If you add my baking experiments to the baby weight, it's very bad math for my wardrobe. Long story short, don’t hesitate to double the quantities to make more krachel.
Krachel - Aniseed and Sesame Seed Sweet Buns
Makes 8 rolls
- 2 teaspoons dry active yeast
- 60 gr caster sugar
- 300 gr flour
- 2 tablespoons toasted sesame seeds and more for garnish
- 1 teaspoon aniseed
- 1/2 teaspoon salt
- 1 egg
- 80 to 120 ml warm milk
- 50 gr unsalted butter, melted
- 1 tablespoon orange blossom water
- 1 egg yolk for brushing
• Activate the dry yeast by adding ¼ teaspoon of sugar and a tablespoon of lukewarm water in a small bowl. Stir with a fork and leave for 5 to 10 minutes until foamy.
• In a large bowl, mix all the dry ingredients: the remaining sugar, flour, toasted sesame seeds, aniseeds and salt. Then add in the foamy yeast, 80 ml warm milk, butter and orange blossom water. Combine all the ingredients together using your hand or a large spoon until you obtain a smooth and a sticky dough (see picture). If your dough is too dry, keep adding tablespoons of milk progressively until you obtain a soft and lightly sticky dough.
• Flour a worktop and knead the dough for 10 to 15 minutes until smooth and elastic.
• Transfer the dough back in a large oiled bowl, cover with cling film and leave it to rest in a warm place for 1 hour to allow the dough to rise.
• Divide the dough in 8 small balls and place them on a baking sheet leaving at least 5 cm (2 inch) between each roll.
• Cover with cling film and let the dough rest for 20 minutes in a warm place.
• Preheat oven to 180 C (350 F)
• When ready to bake, brush the top with egg yolk and sprinkle with sesame seeds. Transfer in the oven for 22 to 25 min until baked and golden.
• Serve warm or at room temperature. Enjoy with everything!
• Instructions to toast sesame seeds: Warm up a small pan over medium-high heat and transfer the sesame seeds. Toss occasionally until golden brown, about 3 minutes.