Krachel (كراشل) — Moroccan Sweet Anise and Sesame Bread Rolls

• 500 gall-purpose flour
• 90 ggranulated sugar
• 7 ginstant yeast (1 standard packet)
• 6 gfine sea salt (about 1 tsp)
• 6 ganise seeds (about 2 tsp, lightly crushed)
• 3 gfennel seeds (about 1 tsp, lightly crushed)
• 2 gground mahleb (optional but traditional, about 1 tsp)
• 15 mlorange blossom water (1 tbsp)
• 180 mlwhole milk (warmed to 35–40°C)
• 1large egg (about 50 g without shell)
• 60 gunsalted butter (melted and cooled slightly)
• 20 mlneutral oil (for tenderness, about 4 tsp)
• 60 mlwater (add as needed for a soft, slightly tacky dough)
• 1large egg yolk (for egg wash)
• 15 mlmilk (for egg wash, 1 tbsp)
• 30 gsesame seeds (to coat the tops)

Instructions

1. 1

   Combine the flour, sugar, instant yeast, salt, anise seeds, fennel seeds, and mahleb in a large bowl and whisk until evenly distributed. This prevents salty or yeasty pockets and ensures the spice aroma is balanced in every roll.

2. 2

   In a second bowl, whisk the warm milk, whole egg, orange blossom water, melted butter, and neutral oil until smooth. Pour the wet mixture into the dry ingredients and mix with a spoon or dough hook until a shaggy dough forms.

3. 3

   Knead for 8–10 minutes by hand (or 6–7 minutes on medium-low in a mixer) until the dough becomes elastic and only slightly tacky. If the dough feels stiff, add the water in 15 ml increments, kneading well between additions, until the dough is soft and supple.

4. 4

   Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat the surface. Cover tightly and let it rise at warm room temperature until doubled in size, about 75–90 minutes depending on your kitchen.

5. 5

   Line a baking sheet with parchment paper and set it aside, then gently punch down the dough to release excess gas. Divide into 10 equal pieces (about 92–95 g each) and shape each piece into a tight, smooth ball by tucking the edges underneath.

6. 6

   Arrange the dough balls on the prepared sheet with at least 5 cm of space between them so they can expand without touching. Cover loosely and proof until puffy and noticeably lighter, about 40–55 minutes.

7. 7

   Preheat the oven to 190°C and position a rack in the middle. Whisk the egg yolk and milk for the egg wash, then gently brush the tops without deflating the dough.

8. 8

   Sprinkle the sesame seeds over the egg-washed tops, adding the extra anise seeds if using for a more pronounced licorice note. Bake for 16–20 minutes, rotating the tray at the 12-minute mark, until deeply golden and the rolls sound hollow when tapped.

9. 9

   Cool the krachel on a rack for at least 20 minutes so the crumb sets and stays tender. Serve warm or at room temperature, and keep them covered once cool to preserve their soft, enriched texture.