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.