DifficultyIntermediatePrep Time2 hrsCook Time25 mins
Ingredients:
435gAll Purpose Flour
220mlWhole Milk
42gUnsalted Butter
40gGranulated Sugar
10gInstant Yeast
3gSea Salt
1tbspAnise Seeds
12tbspFennel Seeds
3tbspOrange Blossom Water
2sticksCinnamon
1Egg
1Egg Yolk
About the Recipe:
The Moroccan take on Brioche. Every bite is a little explosion of fennel and Anise with a tasty background of Orange Flower Water. Perfect for the afternoon Casse Croute !!!
Here’s How It’s Done:
Scale & prep
Measure 435 g all-purpose flour, 40 g granulated sugar, 10 g instant yeast (3 g salt), 220 ml whole milk, 42 g unsalted butter, 1 whole egg + 1 egg yolk, 3 Tbsp orange-blossom water, 1 Tbsp fennel seeds, 1 Tbsp anise seeds.
If using active dry yeast, activate it first in warm milk (not hot); instant yeast goes in dry.
Mix dry
In the mixer bowl, whisk together flour, sugar, instant yeast, salt, plus the fennel & anise seeds.
Add wet & bring together
With mixer on low, pour in orange-blossom water, then the egg + yolk.
Stream in milk slowly until a shaggy dough forms.
Add melted (not hot) butter last to avoid harming the yeast.
Knead
Increase to medium speed and knead for 10 minutes — dough should be sticky but very elastic.
Strengthen & first rise
Lightly oil the surface; do a few stretch-and-folds, then shape a tight ball.
Place in a greased bowl, oil the top, cover, and proof in a warm spot until doubled — about 1½ hours (oven light on works great).
Divide & shape
Portion into 6 equal pieces; keep the scale handy for accuracy.
For each piece: stretch, fold, and roll against the counter to create a smooth, tight ball.
Line a tray with parchment, then lightly grease. Space buns well — they expand.
Second proof
Cover (another tray upside-down works) and proof at room temp for about 45 minutes, checking every 15 — they should look puffy.
Egg wash & bake
Preheat to 180 °C / 360 °F (top + bottom heat with fan).
