KRICHLAT OR TRADITIONAL BUNS
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INGREDIENTS
500 g flour
80g caster sugar
½ tsp. teaspoon salt
1 pinch of putty "gum arabic"
1 c. tablespoons anise
4 c. tablespoons toasted sesame seeds
4 c. tablespoon orange blossom water
1 egg
20 g of fresh yeast
20 cl of warm milk
40 g softened butter
For the decoration:
1 egg yolk mixed with two drops of vinegar
Sesame seeds
PREPARATION
Dilute baker's yeast in a little milk.
In a bowl, place flour with anise, sesame seeds, sugar, cement, salt, water of orange blossoms, the diluted yeast, egg and milk.
Work all the ingredients to a smooth paste. Knead the dough for 10 minutes to make it soft and pliable. Incorporate pieces of butter and continue kneading until the dough completely absorbed.
Cover the dough and let rise in a warm place. When the dough doubles in volume, working slightly to expel the air.
On a floured surface, divide the dough into four balls. Flattening the dough balls to a thickness of 1 cm. Cover the dough and let rise.
Apply the egg yolk Krichlat and sprinkle sesame seeds.
Krichlat cook in preheated 180 ° C for about 25 to 30 minutes.
Serve accompanied Krichlat butter, honey, jam and Jben.
Good to know:
Krichlat, or Krachel The big are fragrant buns with anise and orange blossom water which is prepared for the month of Ramadan and also for other occasions.
These buns are present on the table of the "Iftar" with Jben, a kind of beldi cheese, and "Shur" to accompany curd with orange flower "RAIB".
