Moroccan Krachel Recipe (Moroccan Sweet Bread Rolls)
Moroccan krachel is one of those baked goods that instantly takes me back to childhood. My mom used to make it when we were kids, and it was always present during holidays and special family gatherings in Moroccan homes. Soft, fluffy, and lightly sweet, krachel is a true classic that never goes out of style.
It also makes a great light yet filling option for suhoor during Ramadan, especially when served with yogurt. One of the best things about krachel is how versatile it is. You can serve it with cheese spread, enjoy it plain with yogurt, pair it with tea or coffee, or even stuff the dough balls with a piece of chocolate for an extra treat. From breakfast to suhoor to afternoon tea, krachel goes well with everything.
From the ingredients and the process, you might think this recipe is complicated, but it’s actually very simple and very forgiving. This is a traditional Moroccan krachel recipe that has been made for generations, and once you try it, you’ll understand why it’s always on the table.
Storage & Freezing
Krachel freeze very well, which makes it perfect to prepare ahead of time. Once completely cooled, store them in an airtight container or freezer bag and freeze for up to 2 months.
To serve, let them thaw at room temperature, then warm them slightly in the oven or microwave until soft again. They taste just as good as fresh and are especially convenient for busy mornings, suhoor during Ramadan, or unexpected guests with tea.
Variations
- Chocolate-filled krachel
Flatten each dough ball slightly, add a small piece of chocolate in the center, seal well, and roll back into a ball. - Mini krachel
Divide the dough into smaller portions for bite-sized krachel, perfect for kids or serving with tea. - Plain classic
Serve as is with yogurt, tea, or coffee. - Savory-style serving
Serve with cheese spread or butter for a less sweet option, especially for suhoor.
Frequently Asked Questions
What is Moroccan krachel?
Krachel is a traditional Moroccan sweet bread that’s soft, fluffy, and lightly sweet, commonly served during holidays and family gatherings.
Is krachel good for suhoor during Ramadan?
Yes, krachel is light yet filling and pairs perfectly with yogurt, making it a great suhoor option.
Can I freeze krachel?
Yes, krachel freezes very well for up to 2 months when stored properly.
How do I reheat frozen krachel?
Let them thaw at room temperature, then warm them in the oven or microwave until soft.
Can krachel be stuffed?
Yes, chocolate is a popular filling, but they’re also delicious plain.
Moroccan Krachel Recipe (Sweet Rolls / Grisat)
Equipment
- Large mixing bowl
- Whisk or wooden spoon
- Measuring cups and spoons
- Baking tray
- Parchment paper
- Clean kitchen towel or plastic wrap
- Pastry brush
- Oven
Ingredients
- 2 eggs
- 1 tablespoon fresh yeast 25 g
- 1½ cups warm milk 250 ml
- ½ cup sugar 80 g
- ½ cup vegetable oil 80 ml
- 1 sachet vanilla sugar 7.5 g
- 6 cups all-purpose flour 600 g
- 1 teaspoon salt 10 g
Instructions
- In a bowl, dissolve the fresh yeast in the warm milk with one tablespoon of the sugar. Let it sit for 5–10 minutes until foamy.
- Add the eggs, remaining sugar, vegetable oil, and vanilla sugar. Mix well.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Knead the dough for about 8–10 minutes until smooth and elastic.
- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
- Divide the dough into equal portions and shape into balls. Place them on a lined baking tray.
- Cover and let rise again for 30–40 minutes.
- Brush the tops with egg wash.
- Bake in a preheated oven at 180°C (350°F) for 15–20 minutes, or until golden brown.
Notes
- The rising time of the dough will depend on your temperature, morocco is mostly hot, so my krachel rise quickly, if you have a cold weather, they will take more time, so you can put them in a slightly warm oven, or just put them in the oven, and turn on the light, it will help them rise faster.
- When baking the krachel, make sure to leave space between them because they will become even more bigger when baking.