KRACHEL / SWEET MOROCCAN ROLLS.

Ingredients.....1 and 1/2 tbs of dried yeast, 60 ml of warm water, 110 gm of castor sugar, 300 gm of plain flour, 2 tbs of sesame seeds, 3 tsp of anise seeds, 60 ml of milk, 60 gm of melted butter/ marg, 1 egg, lightly beaten, 1 tbs of orange blossom water, 1 1 egg yolk, 1 dsp of sesame seeds, extra. I always increase the temperature in my kitchen area when preparing any type of dough. Oil an oven tray and line with baking paper. Combine the yeast, water and 1 dsp of sugarin a small heatproof bowl, cover and stand in a warm spot until mixture is frothy, usually about 10 minutes. Sift the flour and combine with remaining sugar and seeds in a large bowl. Stir in the yeast mixture, butter/ marg, egg and organge blossom water. Knead dough on a floured surface until smooth and elastic. Place the dough in an oiled medium bowl, cover and let stand in a warm place for about 60 minutes or until the dough has doubled in size. Now preheat your oven to 180 deg C. Divide the dough into 12 pieces, roll each piece into a ball. Place the balls on the prepared tray, cover loosely with oiled plastic wrap. Stand in a warm spot for 20 minutes. Remove the plastic wrap. Brush the balls with the beaten egg yolk and sprinkle lightly with the extra sesame seeds. Bake in the preheated oven for 20 minutes or until golden and risen. Serve warm or cold with butter/ marg, perfect for morning or afternoon tea.