Name: Qrashel – Moroccan Brioche
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 35 min
Yield: 8 Servings
Cuisine: Moroccan
Ingredients: 435 g All Purpose Flour; 220 ml Whole Milk; 42 g Unsalted Butter; 40 g Granulated Sugar; 10 g Instant Yeast; 3 g Sea Salt; 1 tbsp Anise Seeds; 12 tbsp Fennel Seeds; 3 tbsp Orange Blossom Water; 2 sticks Cinnamon; 1 Egg; 1 Egg Yolk

Qrashel – Moroccan Brioche

DifficultyIntermediatePrep Time2 hrsCook Time25 mins

Ingredients:

435 g All Purpose Flour

220 ml Whole Milk

42 g Unsalted Butter

40 g Granulated Sugar

10 g Instant Yeast

3 g Sea Salt

1 tbsp Anise Seeds

12 tbsp Fennel Seeds

3 tbsp Orange Blossom Water

2 sticks Cinnamon

1 Egg

1 Egg 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).
- 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.
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.

Notes & Swaps

Yeast: using active dry? Bloom in lukewarm milk (5–10 min) before mixing.
Butter temp: add warm-melted (not hot) to avoid killing yeast and to keep the crumb light.
Aromatics: adjust fennel/anise to taste; orange-blossom water can be reduced for milder aroma.
Make-ahead: after first rise, dough can be refrigerated overnight; shape cold, proof longer.
Storage: keeps 2 days sealed; re-soften with 10–15 sec in microwave or 5 min in a warm oven.

Qrashel – Moroccan Brioche

Here’s How It’s Done:

Notes & Swaps

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