Krachel are traditional Moroccan sweet brioche buns flavored with anise, fennel, sesame, and orange blossom water. These soft, aromatic buns are naturally leavened with sourdough starter, making them even more flavorful and easy to digest!
In Morocco, krachel are often enjoyed for breakfast or tea time, served with butter, honey, or amlou (almond butter with honey and argan oil). This recipe keeps it simple while preserving the authentic flavors.
Why You’ll Love This Sourdough Krachel Recipe
Naturally leavened – No yeast, just sourdough!
Aromatic & flavorful – Infused with Moroccan spices.
Soft, fluffy texture – Perfectly tender and light.
Pairs beautifully with Moroccan mint tea.
Ingredients for Moroccan Sourdough Krachel
- Sourdough starter: Active starter gives the krachel the perfect rise.
- Flour: All-purpose flour is ideal for a soft, fluffy texture.
- Egg: The egg adds richness and tenderness to the dough.
- Sugar: I used organic cane sugar.
- Milk: Full-fat milk keeps the dough moist and tender.
- Melted butter: Soft, melted butter brings richness and flavor to the dough.
- Ground anise: This warm spice is key to the traditional Moroccan flavor.
- Ground fennel: You can use either fennel or anise if you don’t have both.
- Ground sesame seeds: Adds a subtle nuttiness and texture.
- Orange blossom water: A must for that signature Moroccan aroma and flavor, but feel free to skip it if you don’t have it.
- Salt: Any salt will do.
How To Make Moroccan Sourdough Sweet Brioche Buns
Mix the Dough
In a mixing bowl, crack the egg and add sugar.
Pour in milk, then add active sourdough starter.
Stir in melted butter, salt, anise, fennel, sesame, and orange blossom water.
Add flour and mix until fully combined.
Knead & Bulk Ferment
Knead for 5-7 minutes until smooth. Transfer to a greased bowl, cover, and let it ferment at room temperature for 4-6 hours. If it’s getting late and you’re ready to call it a night, don’t worry! You can pop the dough in the fridge after it has risen for an overnight ferment. This will make it easier to shape the next day.
Shape & Proof the Krachel
Divide into 9-10 equal pieces (~50g each). Roll into balls and place on a parchment-lined baking sheet. Cover and let them proof until doubled in size.
Bake Until Golden Brown
Preheat oven to 190°C (375°F).
Brush each bun with egg wash and sprinkle with sesame seeds.
Bake for 25-30 minutes until golden brown.
Serve & Enjoy!
Let the krachel cool slightly, then enjoy warm with Moroccan mint tea.
Tips for Perfect Moroccan Sourdough Krachel
✔ Use an active sourdough starter – This ensures proper fermentation.
✔ You can use either fennel or anise if you don’t have both.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezing: Freeze baked krachel for up to 2 months. Reheat in the oven before serving.
Ingredients
Method
- In the bowl, crack 1 egg and add 60g sugar.
- Pour in 75g milk, then add 75g active sourdough starter.
- Stir in melted butter, salt, anise, fennel, sesame, and orange blossom water.
- Add 265g flour and mix until combined.
- Knead for 5-7 minutes in a stand mixer or with hands.
- Transfer to a greased bowl, cover, and let it ferment at room temperature for 4-6 hours.
- If it's getting late and you’re ready to call it a night, don’t worry! You can pop the dough in the fridge after it has risen for an overnight ferment. This will make it easier to shape the next day.
- Divide into 9-10 equal pieces (~50g each). Roll into balls and place on a parchment-lined baking sheet.
- Cover and let them proof until doubled in size.
- Preheat oven to 190°C (375°F).
- Brush each bun with egg wash and sprinkle with sesame seeds.
- Bake for 25-30 minutes until golden brown.
- Let the krachel cool slightly, then enjoy warm with Moroccan mint tea.
Notes
You can use either fennel or anise if you don’t have both.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezing: Freeze baked krachel for up to 2 months. Reheat in the oven before serving.
