Little Spiced Breads

Name: Little Spiced Breads
Yield: Makes 12 little breads
Cuisine: Moroccan
Ingredients: 1 recipe yeast dough ‘starter’; 450 ml/¾ pint (2 cups) hot water; 100 g/¼ lb (cup) butter; 100 g/¼ lb icing (1 cup confectioners’) sugar; 450 g/1 lb plain flour (3 cups plus 2 tablespoons all-purpose flour); 450 g/1 lb plain flour (3 cups plus 2 tablespoons all-purpose flour); 4 tablespoons orange-flower water; 4 tablespoons sesame seeds; ¼ teaspoon salt; 100 g/¼ lb icing (1 cup confectioners’) sugar; 100 g/¼ lb icing (1 cup confectioners’) sugar; water; 1 egg yolk; 1 tablespoon anise seeds

Preparation info

Makes
12
little breads

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

These delicious spice-scented home-made snacks, of about 10cm/4 inches in diameter, are eaten for breakfast or throughout the day.

Ingredients

1 recipe yeast dough ‘starter’

Africa
Morocco
Medina
Snack
Starter
Bread
Vegetarian
Breakfast
Mediterranean

Method

Make the yeast dough ‘starter’ as described.
To make the dough, combine butter, hot water and orange-flower water in a small bowl, and leave butter to melt. Sift flour, icing (confectioners’) sugar and salt into a large flat mixing bowl. Add sesame seeds, anise seeds and yeast dough ‘starter’. Add half the warm butter/water mi