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moroccan sourdough krachel

Moroccan Sourdough Krachel Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 10 buns
Ingredients Method Notes

Ingredients
  

Dry Ingredients:
  • 265 g all-purpose flour 2 cups
  • 60 g granulated sugar ¼ cup
  • 1 tablespoon ground anise see notes
  • 1 tablespoon ground fennel optional
  • 1 tablespoon ground sesame seeds
  • ¼ teaspoon 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 tablespoon orange blossom water optional
For Brushing & Topping:
  • 1 egg + 1 tablespoon milk for egg wash
  • Sesame seeds

Method
 

Mix the Dough
  1. In the bowl, crack 1 egg and add 60g sugar.
  2. Pour in 75g milk, then add 75g active sourdough starter.
  3. Stir in melted butter, salt, anise, fennel, sesame, and orange blossom water.
  4. Add 265g flour and mix until combined.
Knead & Bulk Ferment
  1. Knead for 5-7 minutes in a stand mixer or with hands.
  2. Transfer to a greased bowl, cover, and let it ferment at room temperature for 4-6 hours.
  3. 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
  1. Divide into 9-10 equal pieces (~50g each). Roll into balls and place on a parchment-lined baking sheet.
  2. Cover and let them proof until doubled in size.
Bake Until Golden Brown
  1. Preheat oven to 190°C (375°F).
  2. Brush each bun with egg wash and sprinkle with sesame seeds.
  3. Bake for 25-30 minutes until golden brown.
Serve & Enjoy!
  1. Let the krachel cool slightly, then enjoy warm with Moroccan mint tea.

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.