Moroccan Câc (spice-flavored brioche with orange blossom water)

Ingredients

• 520 g All‑purpose flour (Divided: 120 g for the starter, 400 g for the dough)
• 250 ml Whole milk (Warm to 37 °C)
• 7 g Dry baker's yeast (One 7 g packet)
• 30 g White sugar (To activate the yeast)
• 1 Egg (At room temperature)
• 50 ml Vegetable oil (sunflower or rapeseed)
• 20 g Toasted sesame seeds (For the dough and decoration)
• 0.5 g Salt (A pinch)
• 10 g Milk powder (One tablespoon)
• 5 g Baking powder (One teaspoon)
• 10 g Vanilla sugar (Two teaspoons)
• 30 ml Orange blossom water (Two tablespoons)
• 5 g Fennel seed powder (One teaspoon)
• 5 g Anise powder (One teaspoon)
• 10 g Milo (millet) seeds (Optional, ground to a powder)
• 15 g Pearl sugar (For final decoration)

Instructions

1. Prepare the spices

   Grind the fennel seeds, anise seeds and milo grains into a fine powder using the Thermomix (or a spice grinder).

   Time: PT5M

2. Heat the milk

   Pour the whole milk into the Thermomix bowl and heat to 37 °C for 2 minutes.

   Time: PT2M

   Temperature: 37°C

3. Prepare the starter

   Add the dry yeast, white sugar and 120 g of flour to the warm milk. Mix for 2 minutes at 37 °C, speed 2. Let rest for 10 minutes until the mixture foams.

   Time: PT12M

   Temperature: 37°C

4. Incorporate the remaining ingredients

   Add the egg, oil, ground spices, toasted sesame seeds, salt, milk powder, baking powder, vanilla sugar, orange blossom water and the remaining flour (400 g). Knead for 5 minutes on Thermomix speed 4.

   Time: PT5M

5. First rise

   Transfer the dough to a large lightly oiled bowl, cover with a damp cloth and let it double in volume (about 20 minutes).

   Time: PT20M

6. Shape the breads

   Divide the dough into 10 equal portions (≈110 g each). Form 20 cm loaves or balls according to your preference.

   Time: PT10M

7. Prepare the decoration trays

   On a parchment‑lined sheet, place toasted sesame seeds on one side and pearl sugar on the other.

   Time: PT3M

8. Brush and coat

   Lightly brush each loaf with a mixture of one beaten egg + 1 tbsp milk. Then roll each loaf in the sesame seeds or pearl sugar according to the tray you chose.

   Time: PT5M

9. Preheat the oven

   Preheat the oven to 180 °C on fan‑assisted mode (or 190 °C in a conventional oven).

   Time: PT10M

   Temperature: 180°C

10. Bake

    Place the loaves on the prepared sheet and bake for 15‑20 minutes until nicely golden.

    Time: PT18M

    Temperature: 180°C

11. Cool down

    Remove the loaves from the oven, let cool on a rack for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of All‑purpose flour: T55 wheat flour
• Instead of Whole milk: Semi‑skimmed milk
• Instead of Dry baker's yeast: Fresh yeast (15 g)
• Instead of White sugar: Cane sugar
• Instead of Egg: Flax egg (2 tbsp water + 1 tbsp ground flaxseed)
• Instead of Vegetable oil (sunflower or rapeseed): Mild olive oil
• Instead of Toasted sesame seeds: Untoasted sesame seeds (to toast)
• Instead of Milk powder: Unsweetened condensed milk (1 tbsp)
• Instead of Baking powder: Baking soda + cream of tartar (1/2 tsp + 1/4 tsp)
• Instead of Vanilla sugar: Vanilla extract (1/2 tsp)
• Instead of Orange blossom water: Bitter almond extract (1 tsp)
• Instead of Fennel seed powder: Ground star anise
• Instead of Anise powder: Ground anise seeds
• Instead of Milo (millet) seeds: Caraway seeds
• Instead of Pearl sugar: Coarse crystal sugar

Equipment Needed

• Thermomix or stand mixer
• Kitchen scale
• Silicone spatula
• Baking sheet
• Parchment paper (optional)
• Oven
• Kitchen brush (optional)
• Knife or dough cutter (optional)

Critical Steps — Do Not Skip

• Grind the spices (fennel, anise, milo) finely to avoid lumps.
• Respect the milk temperature (37 °C) to properly activate the yeast.
• Let the dough rise until it doubles in volume before shaping.
• Brush the loaves before baking to obtain a beautiful golden colour.

Chef Tips from the Video

• Lightly toast the sesame seeds before incorporating them to intensify the flavor.
• Using whole milk gives a softer crumb.
• For a more fragrant version, add a few drops of rose extract to the orange blossom water.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Wrap each loaf in cling film then place in a freezer bag, up to 2 months.

Room temperature: At room temperature, the loaves stay soft for 1‑2 days.

Make-Ahead Tips

• Prepare the starter the day before and keep it refrigerated.
• Shape the loaves, freeze them raw, then bake directly from frozen (add 5 minutes to baking time).
• Pearl sugar can be replaced with flavored powdered sugar for a milder version.