This sweet Moroccan Bread is made with anise, sesame seeds and orange flower water, giving it a very delicious and distinctive taste. It is basically a version of brioche so if you are familiar making bread recipes this will be easy to do!
This fluffy moroccan bread is perfect for breakfast or tea time – you can eat it plain, with butter, cream cheese or the best way, with nutella.
Sweet moroccan bread (krachel) are sweet, fragrant rolls flavored with anise seeds, sesame seeds and orange flower water. These rolls freeze so well AND they disappear quickly, so I usually make a double batch!
This bread takes awhile to make as it requires a few risings but overall it really is very easy to make. You just need to plan it out before you start.
I love the taste of anise seeds, but some people really don’t like the seeds or the flavor, which is a licorice-type flavor. You can use the whole seeds, as the recipe calls for, use ground anise, or omit it altogether. The flavor of the orange flower water and sesame is enough to make this delicious bread.
More Moroccan Recipes
I think the hardest part of making this bread is waiting for it to rise. I love the mix of the orange flower water and the anise seeds. It makes it very aromatic but not overwhelming.
I have found the orange flower water (also known as orange blossom water) in Indian grocery stores and on Amazon. It would also likely be in Arab groceries but we don’t have any near us.
Krachel Sweet Moroccan Bread Recipe
Ingredients
- 2 cups of flour
- 1/2 cup of sugar
- 2 Tablespoons of sesame seeds
- 1 Tablespoon of anise seeds
- 1 1/2 Tablespoon of dry yeast
- 1/4 cup of milk
- 3 Tablespoons of butter
- 2 eggs
- A pinch of salt
- 1 Tablespoon of orange blossom water (orange flower water)
Directions
- Mix the dry yeast with warm water (lukewarm is when you can’t feel it being hot or cold).
- Mix all the dry ingredients together and stir together (flour, sugar, sesame seeds, anise seeds, and pinch of salt).
- Add the rest to the ingredients to the dry mixture – milk, melted butter, orange blossom water, dry yeast, and 1 egg.
- If using a mixer, use the mixing blade to stir all the ingredients.
- Switch the mixing blade for the kneading tool and knead for 5 minutes.
- If you are kneading the dough with your hands, sprinkle some flour on the table and knead the dough for 10 minutes.
- Keep adding a little flour until the dough is not sticky anymore – but not dry.
- Cover the dough with a clean cloth and let it rest in a warm place for 1 hour.
- After one hour, take the dough and cut it into 16 pieces and roll into balls the size of an egg and then flatten them a little bit. Place the dough balls on a baking sheet covered with parchment paper.
- Cover the dough again with a clean cloth and let it rest in a warm place for another hour.
- Now the bread is ready for baking! Brush the tops of the rolls with the leftover egg and sprinkle sesame seeds on top.
- Preheat the oven at 350 degrees and bake the breads for 30-40 minutes or until golden brown. Make sure to pay attention so they don’t burn. Then allow them to cool on a cooling rack.
Sweet Moroccan Bread (Krachel) Recipe
Ingredients
- 2 cups of flour
- 1/2 cup of sugar
- 2 Tablespoons of sesame seeds
- 1 Tablespoon of anise seeds
- 1 1/2 Tablespoon of dry yeast
- 1/4 cup of milk
- 3 Tablespoons of butter
- 2 eggs
- A pinch of salt
- 1 Tablespoon of orange blossom water (orange flower water)
Instructions
- Mix the dry yeast with warm water (lukewarm is when you can't feel it being hot or cold).
- Mix all the dry ingredients together and stir together (flour, sugar, sesame seeds, anise seeds, and pinch of salt).
- Add the rest to the ingredients to the dry mixture - milk, melted butter, orange blossom water, dry yeast, and 1 egg.
- If using a mixer, use the mixing blade to stir all the ingredients.
Switch the mixing blade for the kneading tool and knead for 5 minutes. - If you are kneading the dough with your hands, sprinkle some flour on the table and knead the dough for 10 minutes.
- Keep adding a little flour until the dough is not sticky anymore - but not dry.
- Cover the dough with a clean cloth and let it rest in a warm place for 1 hour.
- After one hour, take the dough and cut it into 16 pieces and roll into balls the size of an egg and then flatten them a little bit. Place the dough balls on a baking sheet covered with parchment paper.
- Cover the dough again with a clean cloth and let it rest in a warm place for another hour.
- Now the bread is ready for baking! Brush the tops of the rolls with the leftover egg and sprinkle sesame seeds on top.
- Preheat the oven at 350 degrees and bake the breads for 30-40 minutes or until golden brown. Make sure to pay attention so they don't burn. Then allow them to cool on a cooling rack.
