Today we are making Krachel, also known as Moroccan sweet rolls. This brioche style bread pulls Moroccan flavor from anise seeds, orange blossom water, and a sesame seed topping. These rolls are traditionally served with Moroccan mint tea and make a delicious breakfast, snack or side.
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Many Moroccan recipes are usually accompanied by bread of some sort, whether it's these delicious sweet rolls or the more commonly found, flatter bread, aka khobz.
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Both kinds of bread are perfect for scooping up all of the delicious sauces, meat, and veggies in traditional Moroccan tagines and salads.
Bloom the yeast.Warm the milk in a saucepan or microwave. Combine warm milk, yeast, and sugar in a large mixing bowl and stir gently. Bloom for 5 minutes.
Make the dough.Add the egg, melted butter, orange blossom water, anise seeds, sesame seeds, flour, and salt. Knead until the dough becomes consistent in texture throughout, around 10 minutes.
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Let the dough rise.Transfer the dough to a clean bowl, cover with a clean towel or plastic wrap and let rise for 1 hour.
Divide the dough and let rise again.Punch the dough down to release any bubbles then transfer to a clean surface. Divide the dough into eighths, roll each section into small balls and set on aparchment linedbaking sheet. Cover with a clean towel or plastic wrap and let rise another 30 minutes.
Did you know? Punching the dough down helps by releasing bubbles in the dough and by redistributing the yeast and sugar throughout the dough!
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Bake the krachel.Preheat the oven to 350. While the oven comes to temp, brush the rolls with a beaten egg. Sprinkle additional toasted sesame seeds on top and bake until golden brown, about 15-20 minutes.
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
This krachel is a wonderful pairing with many traditional dishes, but here are a few of my favorite recipes to pair it with:
Pair Of Traditional Fresh Baked Moroccan Krachel, Sweet Rolls, On A Plate Close Up Served With Tea Stock Photo
While you don't need a stand mixer to make this recipe, it certainly will help cut the knead time in half. Just make sure to use the hook attachment on a slow setting.
I like to get a good arm work out in (plus I'm cheap and don't have room in my kitchen for another kitchen appliance) and find kneading dough to be surprisingly therapeutic.
These rolls keep great in a bread basket or in the fridge for up to 1 week. They also freeze and thaw out really well when kept in an air tight bag.This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info.
Msemen (moroccan Square Flatbread)
Krachel are a popular offering at breakfast or tea time, where you’ll find them served plain or alongsidebutter, jam, cheese, chocolate, and other spreads.
Although we can buy krachel or Moroccan brioche at almost any Moroccan bakery, they’re not always up to standard so we usually make them at home. This is truly a case where homemade tastes much, much better!
You do need to plan ahead a bit since several risings are necessary for the best texture, but overall they’re not a lot of work and your family will thank you.
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Not everyone likes the bite or flavor of anise seeds, so feel free to omit them. If you want the characteristic flavor without the actual seeds, use some ground anise instead.
Sesame seeds are traditionally incorporated into the dough with the anise, but it’s okay to simply garnish the rolls with sesame instead.
You can make krachel by adapting your favorite sweet dough or brioche recipe to include the seeds and orange flower water, or follow my version below.
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The rolls freeze beautifully, so I usually double the recipe so that extras are on hand. Even so, they always disappear quickly.
If you enjoy baking your own bread, be sure to also try Moroccan Khobz, the round, flat loaf that’s served at so many Moroccan meals.
Start making krachel well in advance of serving because the dough must rise twice before shaping and again once after shaping for best texture. Rising times in the directions are approximate; you may need to allow additional time if your kitchen is cold.
Batbout Flatbread (moroccan Flatbreads) Recipe
Serving: 1 roll Calories: 306 kcal Carbohydrates: 45 g Protein: 7 g Fat: 10 g Saturated Fat: 5 g Cholesterol: 62 mg Sodium: 382 mg Potassium: 102 mg Fiber: 1 g Sugar: 9 g Vitamin A: 320 IU Vitamin C: 0.1 mg Calcium: 46 mg Iron: 2.7 mg
Nutrition information is provided as a courtesy and is only an estimate obtained from online calculators. Optional ingredients may not be included in the nutritional information.
Christine Benlafquih is Founding Editor at Taste of Maroc and owner of Taste of Casablanca, a food tour and culinary activity business in Casablanca. A long time resident of Morocco, she's written extensively about Moroccan cuisine and culture. She was the Moroccan Food Expert for The Spruce Eats (formerly About.com) from 2008 to 2016.
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I have made this recipe for years with great results. I only have whole wheat flour at the moment and can't find a whole wheat version of krachel. Can I substitute the white flour for whole wheat?
Yes, I think you should be fine. You may need to adjust the amount of milk to get the correct texture to the dough (be sure it's soft and at least a little sticky before the first rise) and you might try honey instead of sugar, but that's just for flavor. I've been experimenting quite a bit with whole wheat flour in other Moroccan recipes that traditionally are made with white flour or semolina. For example, lately I've been making meloui using only whole wheat flour, replacing vegetable oil with olive oil for spreading and shaping, and using bran instead of semolina for the laminating process. We are really enjoying the rustic flavor and know that this is a healthier version as well.
Thank you for this easy recipe! The Krachels turned out amazing! They’re best paired with butter & jam and a sweet cup of Moroccan tea! Otherwise, I would add another 1/2 cup sugar to eat them plain. Also having the measurements in cups/spoons is much simpler than the metric version. Thanks again!
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Sweets, Pastries And Drinks — My Moroccan Food
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