Moroccan Sourdough Krachel Recipe
Ingredients
Dry Ingredients:
- 265 g all-purpose flour 2 cups
- 60 g granulated sugar ¼ cup
- 1 tbsp ground anise see notes
- 1 tbsp ground fennel optional
- 1 tbsp ground sesame seeds
- ¼ tsp salt
Wet Ingredients:
- 1 large egg
- 75 g milk ⅓ cup
- 75 g sourdough starter (active and bubbly!) ⅓ cup
- 55 g melted butter ¼ cup
- 1 tbsp orange blossom water optional
For Brushing & Topping:
- 1 egg + 1 tbsp milk for egg wash
- Sesame seeds
Instructions
Mix the Dough
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In the bowl, crack 1 egg and add 60g sugar.
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Pour in 75g milk, then add 75g active sourdough starter.
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Stir in melted butter, salt, anise, fennel, sesame, and orange blossom water.
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Add 265g flour and mix until combined.
Knead & Bulk Ferment
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Knead for 5-7 minutes in a stand mixer or with hands.
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Transfer to a greased bowl, cover, and let it ferment at room temperature for 4-6 hours.
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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
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Divide into 9-10 equal pieces (~50g each). Roll into balls and place on a parchment-lined baking sheet.
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Cover and let them proof until doubled in size.
Bake Until Golden Brown
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Preheat oven to 190°C (375°F).
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Brush each bun with egg wash and sprinkle with sesame seeds.
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Bake for 25-30 minutes until golden brown.
Serve & Enjoy!
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Let the krachel cool slightly, then enjoy warm with Moroccan mint tea.
Recipe Notes
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.