Qrashel is Morocco’s version of brioche — a rich, buttery, slightly sweet enriched dough shaped into soft rolls, another leftover of French baking tradition that’s become a weekend breakfast staple. It’s noticeably richer than a plain petit baguette, closer to a true French pastry.

Morocco’s Take on French Brioche

The extra butter and eggs in this dough compared to a regular bread are what give qrashel its tender, pull-apart texture and golden color. If you’d rather bake something leaner for everyday breakfast, my petit baguettes use a similar French-influenced approach with far less butter.

1. 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.
2. Mix dry
   • In the mixer bowl, whisk together flour, sugar, instant yeast, salt, plus the fennel & anise seeds.
3. 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.
4. Knead
   • Increase to medium speed and knead for 10 minutes — dough should be sticky but very elastic.
5. 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).
6. 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.
7. Second proof
   • Cover (another tray upside-down works) and proof at room temp for about 45 minutes, checking every 15 — they should look puffy.
8. Egg wash & bake
   • Preheat to 180 °C / 360 °F (top + bottom heat with fan).
   • Brush with egg wash ( 1 egg + 1 Tbsp milk ). Sprinkle toasted sesame.
   • Bake 17 minutes total: rotate at 7 to avoid hot spots; with 2 minutes left, move tray up for deeper color.
9. Cool & serve
   • Transfer immediately to a wire rack; cool to room temperature for the crumb to set.
   • Enjoy plain, with marmalade, or use as Moroccan brioche buns for sandwiches.