Moroccan Anise & Orange Blossom Brioche (Krachel) by @lesgourmandisesdeloubna

45 min

12 servings

🌾

400 g

Flour T55

🌾

100 g

Whole wheat flour T150

🥛

110 ml

Warm milk

🌸

40 ml

Orange blossom water

🫗

100 ml

Vegetable oil

🥚

2

Eggs

🌱

2 tbsp

Sesame seeds

🌱

1 tbsp

Green anise seeds

🫙

1 tsp

Fennel seeds

🍬

80 g

Sugar

🍞

12 g

Fresh baker's yeast

🫙

11 g

Baking powder

🧈

60 g

Soft butter

🧂

Salt

🥚

Egg yolk

🥛

Milk

  1. Dissolve
    • Fresh baker's yeast
    • Warm milk

    Dissolve the baker's yeast in the warm milk.

  2. Mix
    • Warm milk
    • Orange blossom water
    • Vegetable oil

    In a bowl, mix the remaining milk, orange blossom water, vegetable oil, dissolved yeast, sugar, eggs, sesame seeds, fennel seeds and green anise seeds, and whisk well.

  3. Add
    • Flour T55 or T45
    • Salt

    Add the flour and whole wheat flour, then the baking powder and salt, and knead.

  4. Knead
    • Soft butter

    Knead in the stand mixer and once a ball starts to form, add the soft butter, then knead for 5 more minutes.

  5. Transfer

    Transfer the dough to a clean bowl, cover, and let it rest about 1 hour until it doubles in volume (may take longer depending on room temperature).

  6. Grease

    Lightly grease your hands and the work surface, then divide the dough into 12 portions.

  7. Shape

    Shape into balls, sealing well at the bottom, and place them on a baking sheet.

  8. Rise

    Cover with a clean kitchen towel and let rise about 1h15.

  9. Brush
    • Egg yolk
    • Milk

    Brush the brioches with a mixture of egg yolk and milk.

  10. Sprinkle
    • Sesame seeds

    Sprinkle with sesame seeds.

  11. Bake

    Bake at 180°C with static heat (not fan) until golden.

Moroccan Anise & Orange Blossom Brioche (Krachel) by @lesgourmandisesdeloubna

45 min

12 servings

🌾

400 g

Flour T55

🌾

100 g

Whole wheat flour T150

🥛

110 ml

Warm milk

🌸

40 ml

Orange blossom water

🫗

100 ml

Vegetable oil

🥚

2

Eggs

🌱

2 tbsp

Sesame seeds

🌱

1 tbsp

Green anise seeds

🫙

1 tsp

Fennel seeds

🍬

80 g

Sugar

🍞

12 g

Fresh baker's yeast

🫙

11 g

Baking powder

🧈

60 g

Soft butter

🧂

Salt

🥚

Egg yolk

🥛

Milk

Preparation Steps

  1. Step 1/11

    Dissolve the baker's yeast in the warm milk.

    🍞Fresh baker's yeast
    🥛Warm milk

  2. Step 2/11

    In a bowl, mix the remaining milk, orange blossom water, vegetable oil, dissolved yeast, sugar, eggs, sesame seeds, fennel seeds and green anise seeds, and whisk well.

    🥛Warm milk
    🌸Orange blossom water
    🫗Vegetable oil
    🍞Fresh baker's yeast
    🍬Sugar
    🥚Eggs
    🌱Sesame seeds
    🫙Fennel seeds
    🌱Green anise seeds
    🥣Bowl
    🥄Whisk

  3. Step 3/11

    Add the flour and whole wheat flour, then the baking powder and salt, and knead.

    🌾Flour T55 or T45
    🌾Whole wheat flour T150
    🫙Baking powder
    🧂Salt
    🥣Bowl

  4. Step 4/11

    Knead in the stand mixer and once a ball starts to form, add the soft butter, then knead for 5 more minutes.

    🧈Soft butter

  5. Step 5/11

    Transfer the dough to a clean bowl, cover, and let it rest about 1 hour until it doubles in volume (may take longer depending on room temperature).

    🥣Bowl

  6. Step 6/11

    Lightly grease your hands and the work surface, then divide the dough into 12 portions.

  7. Step 7/11

    Shape into balls, sealing well at the bottom, and place them on a baking sheet.

    🍳Baking sheet

  8. Step 8/11

    Cover with a clean kitchen towel and let rise about 1h15.

    🧻Kitchen towel

  9. Step 9/11

    Brush the brioches with a mixture of egg yolk and milk.

    🥚Egg yolk
    🥛Milk
    🖌️Pastry brush

  10. Step 10/11

    Sprinkle with sesame seeds.

    🌱Sesame seeds

  11. Step 11/11

    Bake at 180°C with static heat (not fan) until golden.

Composition

Ingredients

Types

Grains, Dairy, Flavoring, Oil, Eggs, Seeds, Spices, Sweetener, Leavening agent

Ingredients

Flour T55, Whole wheat flour T150, Warm milk, Orange blossom water, Vegetable oil, Eggs, Sesame seeds, Green anise seeds, Fennel seeds, Sugar, Fresh baker's yeast, Baking powder, Soft butter, Salt, Egg yolk, Milk

Notes

Flour T55 (or T45), Baking powder (one sachet), Egg yolk (for the egg wash, mixed with milk, no amount given)

Allergens

Gluten, Milk, Eggs, Sesame

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Halal

Calories

270 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 34g, Fat: 12g, Fiber: 2g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 110mg, Calcium: 55mg, Iron: 1.3mg, Magnesium: 18mg, Phosphorus: 70mg

Vitamins

Vitamin A: 45mcg, Vitamin E: 1.2mg, Vitamin B1: 0.15mg, Folate: 25mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Bowl, Whisk, Pastry brush, Baking sheet, Kitchen towel

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Snack

Occasions

Ramadan, Moroccan tea time (goûter)

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Moroccan, North African

Geographic

Morocco, North Africa

Various

Aspect

Texture

Soft, Fluffy, Golden Crust

Flavors

Sweet, Orange Blossom, Anise, Sesame, Fennel

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 2 days (store in an airtight container or sealed bag,keep away from direct sunlight and heat), fridge : 5-6 days (store in an airtight container,bring to room temperature or warm slightly before eating), freezer : 2 months (wrap individually in plastic wrap and place in a freezer bag,thaw at room temperature and warm in oven before serving)