As I sat down at the Moroccan restaurant in Paris, the sweet aroma of freshly baked Moroccan krachel sweet rolls filled my nose. My friend and I were on a business trip and decided to start our day with a traditional Moroccan breakfast. I had heard about krachel before, but I had never tried them myself.
Krachel, also known as Moroccan sweet rolls, is a popular breakfast pastry in Morocco. They contain yeast, flour, sugar, and a warm spice such as anise. You need to shape the dough into small rolls and brush them with egg wash before baking them in the oven. The result is a fluffy and slightly sweet roll that pairs perfectly with a cup of mint tea.
The flavors were bold and comforting, and I couldn’t help but ask the waiter for the recipe. Krachel may be a simple pastry, but it is a staple in Moroccan cuisine. It’s a must-try for anyone visiting Morocco or a Moroccan restaurant.
I had the pleasure of trying krachel for the first time when an old Moroccan waiter brought them to our table. He explained that krachel is a traditional Moroccan sweet roll that is often enjoyed for breakfast or as a snack with tea.
The krachel sweet roll is a soft and fluffy pastry that is slightly sweetened with honey. It’s also flavored with anise and sesame seeds. The texture is similar to that of brioche but with a slightly denser crumb. The rolls are often topped with sesame seeds or nigella seeds, which add a nutty flavor and a beautiful contrast to the golden brown crust.
What I loved most about the krachel was the balance of flavors. The sweetness from the honey was not overpowering. In addition, the anise added a subtle licorice flavor that complemented the sesame seeds perfectly. The texture was also delightful, with a soft and airy crumb that was not too dense.
Overall, I highly recommend trying these sweet rolls if you have the chance. They are delightful pastry that offers a unique flavor and texture experience that is sure to satisfy your sweet tooth.
As I was waiting for my breakfast, a sudden argument broke out between two customers. The argument was over political issues, and it quickly became heated. One of the customers was expressing their support for a particular political party, while the other customer was vehemently opposed to it. I could see that both customers were passionate about their beliefs. However, their argument was starting to disturb the rest of us who were waiting in line. The restaurant owner, who was also present, intervened and asked the customers to calm down and be respectful. I was impressed by the owner’s friendly and diplomatic approach. It seemed to work as the customers eventually calmed down and continued their purchases without further incident.
After indulging in the delicious sweet roll, I couldn’t resist asking the chef for the recipe. After the commotion settled, I approached the chef and asked if he would be willing to share the recipe with me. To my delight, he agreed! The ingredients contain yeast, flour, sugar, salt, anise seeds, sesame seeds, eggs, butter, milk, and orange flower water.
Ingredients
To make these delicious Moroccan krachel sweet rolls, you’ll need:
- 1 tablespoon of dry yeast
- 4 1/2 cups of flour
- 1/2 cup of granulated sugar
- 1 1/2 teaspoons of salt
- 2 teaspoons of anise seeds
- 2 teaspoons of sesame seeds (optional)
- 2 large eggs, lightly beaten
- 1/2 cup of butter without salt, soft or melted
- 3/4 cup of warm milk (additional amount as necessary)
- 2 tablespoons of orange flower water
For the egg wash and garnish, you’ll need:
- 1 egg
- 1 tablespoon of milk
- 1 tablespoon of sesame seeds or coarse-granulated sugar
How to Make Moroccan Krachel Sweet Rolls?
- To start making krachel, I dissolve the yeast in a few tablespoons of warm water and let it proof for 5 to 10 minutes while I prepare the dough. In a large bowl, I mix flour, sugar, salt, sesame seeds, and anise seeds. Then, I add the proofed yeast, eggs, butter, milk, and orange flower water to the bowl and stir to form a sticky dough. If the consistency is not right, I adjust it by adding a little milk or flour.
- Next, I knead the dough with a stand mixer or by hand until it becomes smooth. It should still be quite sticky, but it will be easier to work with once it has risen. I transfer the dough to an oiled bowl, cover it with plastic and a towel, and leave it to rise for 1 to 2 hours until it becomes very puffy and doubles in bulk.
- After that, I punch down the dough, turn it over, and leave it to rise for another 45 minutes to an hour. Then, I oil a large baking sheet or line it with parchment paper. I divide the dough into 12 portions and shape each into a smooth ball. I arrange the balls of dough on the baking sheet and leave them to rest for 5 to 10 minutes.
- To continue, I flatten each ball of dough by patting them down into a disc shape. I cover them with a towel and leave them to rise for an hour or longer until they become puffy and light. I preheat the oven to 450° F (230° C) and make an egg wash by combining the egg and a tablespoon of milk. I brush each roll with the egg wash and garnish them with sesame seeds and/or coarse sugar.
- Finally, I bake the rolls in the preheated oven until they turn deep golden brown, which takes about 15 to 20 minutes. Midway through baking, I rotate my pan(s) front to back (and top to bottom if baking two sheets at a time) for even browning. Once baked, I transfer the krachel to a rack to cool completely before storing or freezing.
Serving Suggestions
When it comes to serving Moroccan krachel, there are a variety of options to choose from. Here are a few suggestions to get you started:
- Enjoy as a Breakfast Treat: Krachel sweet rolls are perfect for breakfast or brunch. Serve them with a hot cup of tea or coffee and enjoy the sweet and slightly spiced flavor.
- Pair with Fresh Fruit: For a refreshing and healthy snack, pair krachel sweet rolls with fresh fruit such as berries, sliced peaches, or melon.
- Top with Honey or Jam: For an extra touch of sweetness, drizzle honey or spread jam over the krachel sweet rolls. This is especially delicious when served warm.
- Serve with Yogurt: Krachel sweet rolls can be served with a side of plain or flavored yogurt for a balanced and satisfying breakfast or snack.
- Make a Sandwich: Krachel sweet rolls can also be used as a base for a sandwich. Fill them with sliced ham, cheese, and lettuce for a savory twist on this sweet treat.
Whatever way you choose to serve them, krachel rolls are sure to be a hit with your family and friends. Enjoy!
Storing and Reheating
As someone who loves krachel, I know how important it is to store them properly to maintain their freshness. Here are some tips on how to store and reheat krachel sweet rolls:
- Storage: You can store Krachel sweet rolls at room temperature for up to 2 days. After that, it’s best to store them in an airtight container in the fridge for up to 5 days. You can also freeze them for up to 3 months, but make sure to wrap them tightly in plastic wrap or aluminum foil before putting them in the freezer.
- Reheating: To reheat krachel sweet rolls, you can either microwave them or warm them up in the oven. If you’re using a microwave, wrap the sweet roll in a damp paper towel and microwave it for 10-15 seconds. If you’re using an oven, preheat it to 350°F and wrap the sweet roll in aluminum foil. Place the wrapped sweet roll in the oven for 5-10 minutes or until it’s heated through.
- Tips: To keep krachel sweet rolls fresh for longer, you can add a slice of bread to the container or bag you’re storing them in. The bread will absorb any excess moisture and help keep the sweet rolls soft and fresh. You can also sprinkle a little bit of water on the sweet roll before reheating it to prevent it from drying out.
By following these simple tips, you can enjoy freshly baked krachel for days to come.
Common Mistakes and How to Avoid Them
When making these sweet rolls, there are some common mistakes that can ruin the texture and flavor of the final product. Here are some tips to avoid these mistakes:
- Using too much flour: Adding too much flour can make the dough dry and tough. It’s important to measure the flour accurately and add it gradually, mixing well after each addition. If the dough is still sticky after adding all the flour, you can add a little more, but be careful not to overdo it.
- Not kneading the dough enough: Kneading the dough helps develop gluten, which gives the sweet rolls their chewy texture. If you don’t knead the dough enough, the rolls will be dense and heavy. Knead the dough for at least 10 minutes, until it’s smooth and elastic.
- Not letting the dough rise enough: Allowing the dough to rise is crucial for the texture and flavor of the sweet rolls. If you don’t let it rise enough, the rolls will be small and dense. Let the dough rise in a warm, draft-free place until it doubles in size, which can take anywhere from 1 to 2 hours, depending on the temperature.
- Baking at the wrong temperature: Baking the sweet rolls at too high or too low a temperature can affect their texture and color. Bake them at 375°F (190°C) for 15 to 20 minutes, until they’re golden brown and sound hollow when tapped on the bottom.
- Not brushing with egg wash: Brushing the sweet rolls with egg wash before baking gives them a shiny, golden crust. If you skip this step, the rolls will be pale and dull. Beat an egg with a tablespoon of water and brush the rolls lightly before baking.
- Overbaking the sweet rolls: Overbaking can make the sweet rolls dry and hard. Keep an eye on them and take them out of the oven as soon as they’re done. If you’re not sure, you can test them by tapping on the bottom to see if they sound hollow.
By avoiding these common mistakes, you can make delicious rolls that are soft, chewy, and flavorful.
Conclusion
Moroccan krachel sweet rolls are a delightful treat that I would highly recommend to anyone looking to try something new. The combination of spices and honey creates a unique flavor that is both sweet and savory.
Throughout my research and experimentation with different recipes, I have found that the key to making the perfect krachel is to use high-quality ingredients and to be patient with the dough.
When making krachel, it is important to allow the dough to rise properly and to bake them at the right temperature. I suggest using a kitchen thermometer to ensure that the rolls are cooked all the way through.
Overall, I have thoroughly enjoyed learning about Moroccan cuisine and experimenting with different recipes. Krachel sweet rolls are just one example of the many delicious dishes that this culture has to offer. I look forward to continuing my culinary journey and trying out new recipes in the future.
