Krachal, Krichlat, or L'grosse, a delicious Moroccan brioche flavored with anise and orange blossom water, garnished with sesame. Ultra fluffy with a spinning crumb that melts in the mouth. A kind of brioche bread because yes the dough does not contain a lot of sugar or fat. It is very often prepared during the month of Ramadan bye breakfast Moroccan families and served on the table (meal of the breaking of the fast) accompanied by honey, and Bedouin cheese (an artisanal cheese resembling fresh cheese) but also presented at the time of Shour (last meal before dawn) accompanied by mint tea or fermented milk with orange blossom (Raïb).
The recipe is ultra easy, it is a little different from the other two recipes I have already shared with you on the blog (Krachel Moroccan brioche with yogurt, Krachel sweet bun). This requires a long fermentation in the refrigerator for about 8 hours, ideally overnight. This gives the Krachel a light, airy, and very fragrant crumb. You can skip this step but believe me the result will not be the same! These krichlat keep perfectly well in a hermetically sealed bag type freezer bag, you can freeze it too.
Without too much delay here is the list of ingredients and the preparation steps.
Ingredients:
500 g flour
1 egg + 1 egg white
90 gr of sugar
1/2 teaspoon salt
2 tablespoons neutral olive oil
60 g softened butter
25 g fresh baker's yeast
200 ml warm whole milk
2 tablespoons orange blossom water
4 tablespoons sesame seeds
1 tablespoon ground green anise
1 egg yolk +1/2 tsp sugar + 1 drop vinegar + 1 tsp milk (for gilding)
Sesame seeds (for decoration)
Preparation:
1. In the bowl of the food processor with the hook or in a large container put the flour, sugar, salt, sesame seeds, and anise, then mix.
2. Add the eggs beaten in omelet, oil, and orange blossom water then add the warm milk while mixing to amalgamate the ingredients.
3. Add the crumbled baker's yeast and knead for a good 5 minutes until a smooth dough is homogeneous but not sticky.
4. Finally add the soft butter cut into small pieces gradually and continue to knead at speed 2 for another 5 minutes until the dough peels off the sides of the bowl.
5. Once the dough is well kneaded, put it in a large bowl then cover it with a clean cling film or cloth and put it to rest in a warm place away from drafts ideally in the oven off for about 45 minutes to 1 hour of time until it doubles in volume.
6. Once the dough has risen, degas it to expel the air, then put it back in a bowl and cover it with cling film. Arrange the dough in the fridge and let ferment overnight.
7. The next morning, remove the dough from the fridge and let it cool to room temperature for about 15 minutes then form balls the size of an egg (about 11 to 12 balls).
8. Put the balls of dough in a baking dish lined with parchment paper, flatten them to a thickness of 1 cm then cover them and let them rise for 45 minutes to 1 hour they must double in volume.
9. Preheat the oven to 180°.
10. Mix the egg yolk with the sugar, vinegar, and milk then brush the balls of dough, and sprinkle them with sesame seeds.
11. Cook the Krachel for 15 to 20 minutes at 180 ° until they take a beautiful golden color, watch the cooking it goes too fast in rotating heat.
Let the buns cool on a rack before eating!
Good realization and good tasting.