Today we are making Krachel, also known as Moroccan sweet rolls. These brioche-style buns are fragranced with anise seeds and orange blossom water and finished with a toasted sesame topping. Traditionally served with Moroccan mint tea, they make a delightful breakfast, snack, or side.
Many Moroccan recipes are accompanied by bread, whether it’s these sweet brioche-style rolls or the more common flatbread known as khobz. Both types of bread are perfect for scooping up sauces, meats, and vegetables from tagines and salads, and each brings its own texture and flavor to the table.
Grocery List
Ingredients you will need to make krachel:
- warm milk
- active dry yeast
- white granulated sugar
- eggs (one for the dough and one for the egg wash)
- butter, melted
- orange blossom water
- anise seeds
- toasted sesame seeds
- all-purpose flour
- salt
See the recipe card below for exact quantities and scaling.
How to Make Moroccan Sweet Rolls
Tip: A stand mixer with a dough hook will greatly reduce kneading time and effort.
Did you know? Punching the dough down releases trapped gas and redistributes the yeast and nutrients for a more even second rise.
Variations
These rolls are versatile. Small adjustments let you adapt the recipe to your tastes or what you have on hand:
- No sesame seeds – Omit sesame seeds in the dough and on top if you prefer. The rolls will still have a tender, rich crumb without them.
- No anise seeds – If anise flavor is too strong for you, substitute with fennel seeds for a milder licorice-like note, or omit entirely. Ground anise can be used sparingly if you want a subtler effect.
- Orange blossom water – This ingredient gives krachel its characteristic floral aroma. If you don’t have it, the rolls will remain delicious, but adding a teaspoon to the egg wash before brushing the buns intensifies the fragrance beautifully.
What to Eat with Krachel
In Moroccan homes, bread is part of almost every meal. Krachel’s slightly sweet, brioche-like texture pairs well with both sweet and savory accompaniments. Here are a few ideas to enjoy these rolls:
- Moroccan mint tea – The classic pairing. A warm cup of mint tea complements the floral notes of the rolls and makes a comforting breakfast or afternoon treat.
- Almond cookies or other pastries – Serve krachel alongside traditional cookies at tea time for a varied spread.
- Butter, jam, or honey – Simple toppings highlight the soft crumb and subtle sweetness—perfect for breakfast or a snack.
- Savory tagines – Use krachel as a bread for dipping into saucy tagines like chicken or beef; the slight sweetness balances rich, spiced stews.
Moroccan Beef Tagine (Beef Stew with Tomatoes & Onions)
30 Minute Moroccan Stewed Chickpeas with Tomatoes
30-Minute Grilled Moroccan Kefta (Brochettes)
Loubia (Moroccan Stewed White Beans)
Equipment
A stand mixer with a dough hook is helpful because it reduces kneading time and physical effort. If you don’t have one, kneading by hand works well and can be a relaxing, tactile part of the baking process. Use a dough hook on a low speed if mixing mechanically.
Storage
Krachel keeps well at room temperature in a covered bread basket or airtight container for a few days. Stored in the refrigerator, they will stay fresh for up to one week. These rolls also freeze beautifully—place cooled buns in an airtight bag and freeze for up to three months. Thaw at room temperature and refresh in a warm oven for a few minutes if desired.
Bismillah,
Moroccan Krachel (Brioche Sweet Rolls)
- Author: Salima Benkhalti
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours
- Yield: 8 servings
- Category: side dish, snack, appetizer, bread
- Method: Baked
- Cuisine: Moroccan
- Diet: Vegetarian
Description
Krachel are soft, slightly sweet rolls with a tender crumb and a fragrant, floral aroma from orange blossom water. Anise seeds add a subtle licorice note, and toasted sesame seeds provide a nutty finish. They are an inviting addition to breakfast, tea time, or as a complement to savory Moroccan dishes.
Ingredients
- 1 cup warm milk
- 1 tbsp active dry yeast
- ½ cup white granulated sugar
- 1 egg for the dough + 1 egg for the egg wash
- ¼ cup butter, melted
- 2 tbsp orange blossom water
- 1 tbsp anise seeds
- 1 tbsp toasted sesame seeds
- 4 cups all-purpose flour
- 1 tsp salt
Instructions
- Bloom the yeast. Warm the milk (body temperature, not hot). In a large bowl, combine the warm milk with the yeast and a spoonful of sugar. Stir gently and let sit until foamy, about 5 minutes.
- Make the dough. Add the egg, melted butter, orange blossom water, anise seeds, toasted sesame seeds, flour, and salt to the yeast mixture. Mix until a shaggy dough forms, then transfer to a floured surface and knead until smooth and elastic, about 8–10 minutes by hand (or 5–6 minutes in a stand mixer with a dough hook).
- First rise. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled in size, roughly 1 hour.
- Shape and second rise. Gently deflate the dough, divide it into eight equal pieces, and shape each into a round bun. Arrange the buns on a parchment-lined baking sheet, cover, and let rise for about 30 minutes until puffy.
- Bake. Preheat the oven to 350°F (175°C). Brush the buns with beaten egg and sprinkle with extra toasted sesame seeds. Bake for 15–20 minutes, until the tops are golden brown. Cool slightly before serving.