Ingredients (8 people):
- 3 eggs
- 1 tea glass of caster sugar (about 15 cl)
- 1 tea glass of oil (about 15cl)
- 2 tbsp baker's yeast
- 2 tbsp sesame seeds
- 1 tbsp anise
- 1 tea glass of melted butter (about 15cl)
- 1kg of flour
- 1/2 liter of milk
- sesame seeds and a beaten egg for garnish
Preparation:
Krichlattes are small traditional Moroccan buns.
Personally, I put all the ingredients in my bread machine but you can knead by hand:
Either in order: the milk, the eggs, the melted butter, the oil, the caster sugar, the flour (I always keep a little on the side in order to readjust the dough which must come off well from the bowl) , the yeast.
Yeast dough program for my machine.
During the program the machine rings and I add my spoonfuls of sesame and anise.
At the end of the program, I put my dough on the floured work surface and I shape balls (make small balls the size of an egg because the buns swell a lot) and place them on your baking sheets.
Let the buns rise at room temperature for about 1 hour. Meanwhile, preheat your oven to 180°.
Brush your buns with overwhelmed egg and sprinkle with sesame seeds.
Bake for approximately 30 minutes in the oven.
Kids love it for a snack or breakfast. These are traditional Moroccan buns.
Good tasting.
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