Malaysian Indian Spiced Krachel

Ingredients

In this Malaysian Indian adaptation of Krachel, we incorporate the flavors and spices commonly found in Malaysian Indian cuisine. The original Moroccan Krachel is typically flavored with orange blossom water and anise seeds, while our version uses a blend of cumin, coriander, and turmeric to infuse the dough with warm and earthy flavors. Additionally, we add fresh cilantro and curry leaves to enhance the taste and freshness of the Krachel. We alse have the original recipe for Krachel, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp ground coriander 1 tsp ground coriander
• 1 tsp ground turmeric 1 tsp ground turmeric
• 1 tsp salt 1 tsp salt
• 2 tbsp sugar 2 tbsp sugar
• 250ml (1 cup) warm milk 250ml (1 cup) warm milk
• 2 eggs 2 eggs
• 60g (¼ cup) unsalted butter, softened 60g (¼ cup) unsalted butter, softened
• ¼ cup fresh cilantro, finely chopped ¼ cup fresh cilantro, finely chopped
• 10 curry leaves, finely chopped 10 curry leaves, finely chopped
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, ground cumin, ground coriander, ground turmeric, salt, and sugar.
2. 2.
   In a separate bowl, whisk together the warm milk and eggs.
3. 3.
   Gradually pour the milk and egg mixture into the dry ingredients, stirring until a dough forms.
4. 4.
   Add the softened butter, cilantro, and curry leaves to the dough. Knead the dough for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
7. 7.
   Divide the dough into equal-sized portions and shape each portion into a round ball.
8. 8.
   Place the dough balls onto the prepared baking sheet, leaving some space between them. Sprinkle sesame seeds on top of each dough ball.
9. 9.
   Bake in the preheated oven for 15-20 minutes or until the Krachel turn golden brown.
10. 10.
    Remove from the oven and let them cool on a wire rack before serving.

Treat your ingredients with care...

• Cilantro — Make sure to wash the cilantro thoroughly and pat it dry before finely chopping it.
• Curry leaves — Remove the stems from the curry leaves and finely chop the leaves for maximum flavor infusion.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or finely chopped green chilies to the dough.
• Serve the Malaysian Indian Spiced Krachel warm with a side of coconut chutney or tomato chutney for an extra burst of flavor.
• If you prefer a sweeter taste, you can sprinkle some powdered sugar on top of the Krachel before serving.
• These Krachel can be stored in an airtight container for up to 3 days. Reheat them in a toaster or oven before serving to regain their freshness.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the Malaysian Indian Spiced Krachel as a breakfast dish or as a snack with a cup of hot masala chai or coffee. They are best enjoyed warm and can be served plain or with a spread of butter or chutney.

Presentation advice

Arrange the Malaysian Indian Spiced Krachel on a platter, garnished with fresh cilantro leaves and a sprinkle of sesame seeds. Serve them in a traditional Malaysian Indian-style brass plate or on a wooden serving board to enhance the cultural experience.