Moroccan Krachel is sweet, fragrant and soft brioche buns that capture the essence of traditional Moroccan flavours with anise, sesame seeds, and a hint of orange blossom water. These sweet rolls are often enjoyed with tea and are perfect for breakfast or as a light snack. With a fluffy, pillowy texture and a lightly spiced aroma, Krachel are as inviting as they are delicious. The recipe’s slow rise gives the buns a beautiful, airy structure, while a brush of egg wash and a sprinkle of pearl sugar or sesame seeds add a golden, sweet finish. Follow these easy steps to create these delicious Moroccan buns at home.
How to make Moroccan Krachel Buns
Ingredients
- For the Dough:
- 500g flour
- 100g sugar
- 1 tsp salt
- 1 egg (beaten)
- 1/2 tbsp anise seeds
- 1 tbsp sesame seeds
- 2 tbsp orange blossom water
- 120 ml lukewarm milk
- 60g butter (melted)
- 1 tbsp powdered milk
- 2 tsp active dry yeast
- 20g baker’s yeast
- For the Glaze:
- 1 egg
- A pinch of instant coffee
- A pinch of vanilla
- Pearl sugar or sesame seeds (for sprinkling)
Instructions
- Activate the Yeast:
Dissolve the yeast in a small bowl with a bit of warm (not hot) water and add 1/2 teaspoon of sugar. Let it sit for about 15 minutes until it becomes foamy. - Combine the Dry Ingredients:
In a large mixing bowl, combine the flour, powdered milk, sugar, salt, sesame seeds, and anise. - Add Butter:
Pour in the melted butter and rub it into the dry ingredients with your fingers until well incorporated. - Mix the Dough:
Add the foamy yeast mixture, beaten egg, lukewarm milk, and orange blossom water to the flour mixture. Stir to combine, then knead for several minutes until you have a soft, smooth dough. - First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with cling film and a clean tea towel. Allow the dough to rise in a warm spot for 1-2 hours, or until it has doubled in size. - Shape the Buns:
Punch down the dough to release any air bubbles. Oil your hands and divide the dough into 8-10 equal balls, about the size of a tangerine. - Second Rise:
Arrange the dough balls on a baking sheet lined with parchment paper. Cover with a clean cloth and let them rise again for about 30 minutes. - Prepare the Glaze:
Preheat the oven to 180°C (350°F). In a small bowl, whisk together the egg, a pinch of instant coffee, and a pinch of vanilla. - Bake the Krachel:
Brush the surface of each bun with the egg glaze, then sprinkle with pearl sugar. Bake for 20 minutes, or until the buns are golden and fragrant. - Cool and Serve:
Remove from the oven and let the Krachel cool on a wire rack. Enjoy warm or at room temperature with a cup of tea or coffee.
These soft, fragrant Moroccan Krachel buns are sure to bring a taste of Morocco to your table. Their lightly sweet, spiced aroma and soft texture make them perfect for any occasion, and the hint of orange blossom water adds an exotic touch that’s simply unforgettable.

Moroccan Krachel Recipe
Ingredients
For the Dough:
- 500 g flour
- 100 g sugar
- 1 tsp salt
- 1 egg beaten
- 1/2 tbsp anise seeds
- 1 tbsp sesame seeds
- 2 tbsp orange blossom water
- 120 ml lukewarm milk
- 60 g butter melted
- 1 tbsp powdered milk
- 2 tsp active dry yeast
- 20 g baker’s yeast
For the Glaze:
- 1 egg
- A pinch of instant coffee
- A pinch of vanilla
- Pearl sugar or sesame seeds for sprinkling
Instructions
Activate the Yeast:
- Dissolve the yeast in a small bowl with a bit of warm (not hot) water and add 1/2 teaspoon of sugar. Let it sit for about 15 minutes until it becomes foamy.
Combine the Dry Ingredients:
- In a large mixing bowl, combine the flour, powdered milk, sugar, salt, sesame seeds, and anise.
Add Butter:
- Pour in the melted butter and rub it into the dry ingredients with your fingers until well incorporated.
Mix the Dough:
- Add the foamy yeast mixture, beaten egg, lukewarm milk, and orange blossom water to the flour mixture. Stir to combine, then knead for several minutes until you have a soft, smooth dough.
First Rise:
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with cling film and a clean tea towel. Allow the dough to rise in a warm spot for 1-2 hours, or until it has doubled in size.
Shape the Buns:
- Punch down the dough to release any air bubbles. Oil your hands and divide the dough into 8-10 equal balls, about the size of a tangerine.
Second Rise:
- Arrange the dough balls on a baking sheet lined with parchment paper. Cover with a clean cloth and let them rise again for about 30 minutes.
Prepare the Glaze:
- Preheat the oven to 180°C (350°F). In a small bowl, whisk together the egg, a pinch of instant coffee, and a pinch of vanilla.
Bake the Krachel:
- Brush the surface of each bun with the egg glaze, then sprinkle with pearl sugar. Bake for 20 minutes, or until the buns are golden and fragrant.
Cool and Serve:
- Remove from the oven and let the Krachel cool on a wire rack. Enjoy warm or at room temperature with a cup of tea or coffee.