Krachel maison comme au bled les brioches moelleuses à la fleur d’oranger & sésame
Krachel maison comme au bled 😋 les brioches moelleuses à la fleur d’oranger & sésame is a medium French recipe that serves 12. 200 calories per serving. Recipe by Casa Bena Cuisine on YouTube.
Prep: 2 hrs | Cook: 20 min | Total: 2 hrs 35 min
Cost: $13.74 total, $1.14 per serving
Ingredients
- 500 g All-Purpose Flour (type 45, high‑protein bread flour)
- 120 g Granulated Sugar (fine white sugar)
- 1 packet Orange Blossom Sugar (sugar aromatisé à la fleur d'oranger; substitute with vanilla sugar if unavailable)
- 60 g Unsalted Butter (melted and cooled slightly)
- 200 ml Milk (warm to about 35°C)
- 50 ml Orange Blossom Water (adds fragrant floral note)
- 10 g Instant Dry Yeast (instant, not fresh granules)
- 1 Egg (large, room temperature)
- 1 tablespoon Sesame Seeds (for mixing and topping)
- 2 tablespoons Anise Seeds (provides licorice flavor)
- 1 pinch Salt (just a pinch)
Instructions
Warm liquids and gather ingredients
Warm the milk to about 35°C and warm the orange blossom water. Measure all dry ingredients and have the butter melted and slightly cooled.
Time: PT10M
Combine wet ingredients
In the mixer bowl, add the granulated sugar, orange blossom sugar (or vanilla sugar), warm milk, orange blossom water, instant yeast, melted butter, the egg, sesame seeds and anise seeds. Mix on low speed until combined.
Time: PT5M
Add flour and knead
Add the flour and a pinch of salt to the bowl. Knead on medium‑high speed for about 5 minutes until the dough is slightly sticky but pulls away from the sides of the bowl.
Time: PT5M
First proof (bulk fermentation)
Cover the bowl with a clean kitchen towel and place it near a warm spot (e.g., on top of a radiator). Let the dough rise until it doubles in volume, about 1 hour.
Time: PT1H
Degas and portion dough
Punch down the risen dough gently, turn it onto a lightly floured surface and divide it into 12 equal pieces (≈80‑85 g each). Shape each piece into a smooth ball.
Time: PT10M
Second proof
Place the dough balls on a parchment‑lined baking sheet, spacing them apart. Lightly flatten each ball with your fingertips. Cover with a towel and let rise for 30 minutes until puffed.
Time: PT30M
Prepare egg wash
Beat the remaining egg with 1 tablespoon of milk until smooth.
Time: PT5M
Brush and seed
Brush each risen brioche gently with the egg‑milk mixture, then sprinkle sesame seeds on top.
Time: PT5M
Bake
Bake in a pre‑heated oven at 180°C for about 20 minutes, or until the tops are deep golden and the brioche sounds hollow when tapped.
Time: PT20M
Temperature: 180°C
Cool
Remove the brioche from the oven, transfer to a cooling rack and let cool for 15 minutes before serving.
Time: PT15M
Nutrition Facts
- Calories
- 200
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Gluten, Eggs, Dairy, Sesame
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, All-Purpose Flour
- Instead of Granulated Sugar: Caster Sugar
- Instead of Orange Blossom Sugar: Vanilla Sugar
- Instead of Unsalted Butter: Margarine
- Instead of Milk: Plant‑based milk
- Instead of Orange Blossom Water: Rose Water
- Instead of Instant Dry Yeast: Fresh Yeast (20 g)
- Instead of Egg: Egg substitute
- Instead of Sesame Seeds: Tahini
- Instead of Anise Seeds: Fennel Seeds
- Instead of Salt: Sea Salt
Equipment Needed
- Stand Mixer with Dough Hook
- Mixing Bowl
- Kitchen Scale
- Measuring Cups and Spoons
- Plastic Wrap or Clean Kitchen Towel
- Baking Sheet
- Parchment Paper
- Oven
- Pastry Brush
- Cooling Rack
Critical Steps — Do Not Skip
- Kneading until the dough is slightly sticky but cohesive
- First proof: dough must double in volume
- Second proof: dough balls must puff up
- Baking until golden brown and hollow‑sounding
Chef Tips from the Video
- Use room‑temperature ingredients for a smoother dough.
- Do not over‑knead; 5 minutes is enough for a soft, elastic texture.
- For extra aroma, add a few drops of orange blossom water to the egg wash.
Troubleshooting
Dough is too dry and cracks during shaping.
Add a tablespoon of warm milk and knead a little longer until the dough becomes tacky.
Brioche does not rise during the first proof.
Check that the yeast is fresh and that the liquid temperature is not above 45°C; place the dough in a warmer spot.
Crust is too pale or hard.
Ensure the oven is fully preheated to 180°C and apply the egg wash just before baking; consider extending bake time by 2‑3 minutes if needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap individually in plastic and freeze for up to 2 months. Thaw at room temperature before reheating.
Room temperature: Best consumed within 1 day if kept in a sealed bag.
Make-Ahead Tips
- After the first proof, you can shape the dough balls, cover, and refrigerate overnight; bake the next morning.
- Freeze unbaked, shaped brioche on a tray, then transfer to a freezer bag. Bake from frozen, adding 5‑7 minutes to baking time.
Frequently Asked Questions
What is the cultural significance and history of sesame and anise seed brioche in French cuisine?
Brioche is a classic French pastry that dates back to the Middle Ages, originally a simple enriched bread. Adding sesame and anise seeds reflects regional French traditions of flavoring breads with aromatic seeds, especially in Provence where orange blossom water is also popular.
What are the traditional regional variations of brioche in French cuisine?
In France, brioche varies by region: Paris‑style brioche is smooth and buttery, while Provençal brioche often includes orange blossom water, sesame, or anise seeds. In Brittany, brioche may be flavored with rum, and in Alsace, it can contain raisins and candied peel.
How is sesame and anise seed brioche traditionally served in France?
It is typically served warm for breakfast or as a snack, accompanied by butter, jam, or a spread of chocolate. In Provence, it is sometimes enjoyed with a cup of café au lait or a glass of fresh orange juice.
What occasions or celebrations is sesame and anise seed brioche associated with in French culture?
Brioche is a staple for festive occasions such as Easter, Christmas, and family gatherings. The scented version with orange blossom water is especially popular during spring celebrations and local fairs in the south of France.
How does sesame and anise seed brioche fit into the broader French pastry tradition?
It exemplifies the French love for enriched doughs that are both buttery and aromatic. The use of seeds and floral water showcases the French tradition of enhancing simple breads with regional flavors, bridging everyday breakfast and artisanal pastry.
What are the authentic traditional ingredients for French brioche versus acceptable substitutes?
Traditional brioche uses high‑protein flour, butter, eggs, milk, sugar, and fresh yeast. Acceptable substitutes include instant dry yeast (as used in this recipe), melted butter instead of softened, and orange blossom sugar can be replaced with vanilla sugar without losing the sweet aroma.
What other French dishes pair well with sesame and anise seed brioche?
Pair it with a classic French cheese plate, a fruit compote, or a light salad of mixed greens with vinaigrette. It also goes nicely alongside a warm bowl of soupe à l'oignon for a comforting brunch.
What makes sesame and anise seed brioche special or unique in French cuisine?
The combination of crunchy sesame, licorice‑like anise, and fragrant orange blossom water creates a multi‑layered flavor profile that is rare in traditional brioche, giving it a distinctive aroma and texture while remaining ultra‑moist.
What are the most common mistakes to avoid when making sesame and anise seed brioche?
Common errors include over‑kneading the dough, using butter that is too hot (which can kill the yeast), and under‑proofing the dough. Also, applying too much egg wash can make the crust soggy.
Why does this sesame and anise seed brioche recipe use instant dry yeast instead of fresh yeast?
Instant dry yeast is more convenient, requires no proofing step, and provides a reliable rise even in home kitchens. Fresh yeast can be used, but the amount must be doubled (about 20 g) and it needs to be dissolved in the warm milk first.
What does the YouTube channel Casa Bena Cuisine specialize in?
The YouTube channel Casa Bena Cuisine specializes in approachable, home‑cooked recipes that celebrate Mediterranean and French flavors, offering step‑by‑step tutorials for breads, pastries, and classic dishes.
How does the YouTube channel Casa Bena Cuisine's approach to French baking differ from other French cooking channels?
Casa Bena Cuisine focuses on using everyday kitchen tools like a stand mixer and provides clear timing cues, making traditional French pastries accessible to home cooks, whereas many other channels emphasize professional techniques and equipment.
Last updated: August 21, 2026
