Moroccan Sweet Breads / Ramadan Bread -Recipe?

Question

My grandmother (from Fez) used to make a sweet bread, mostly around Ramadan, with raisins, sometimes peanuts, and seeds like anise. She'd brush egg on top so that it came out of the oven all glossy brown. I don't remember what the bread itself was called, but we use to make "fecks" with it (slicing the bread thin and toasting it in the oven to make kind of crackers to dip into tea or coffee. I can generally make the bread but there always seems to be something missing in terms of spice. Does anyone have a recipe they can share? Thanks.

Answer 1

Anise Bread, Moroccan (Khboz):

Yield: 2 loaves

1 2-1/2-tsp. package active dry yeast OR 1 0.6-ounce cake fresh yeast

1-1/3 cups warm water (105-110°F for dry yeast, 80-85°F for fresh yeast)

1 tsp. sugar or honey

1 tbsp. vegetable oil

2-3 tsp. anise seeds

4 tsp. kosher salt

4 cups unbleached all-purpose flour (approximately)

1 egg white, beaten with 1 tsp. water

3 tbsp. sesame seeds

Dissolve the yeast in 1/4 cup of the water. Add the sugar or honey and let stand until foamy, 5 to 10 minutes.

Add the remaining water, oil, anise, salt, and 2 cups of the flour. Gradually stir in the remaining flour until the mixture holds together.

On a lightly floured surface, knead the dough until smooth and elastic, about 10 minutes. Place in a greased bowl, turning to coat. Cover loosely with a towel or plastic wrap and let rise at room temperature until double in bulk, about 1-1/2 hours, or in the refrigerator overnight.

Punch down the dough and divide in half. Shape each piece into a ball, cover, and let rest for about 10 minutes.

Sprinkle a large baking sheet with cornmeal or fine semolina or grease the baking sheet. Flatten each dough ball into a 6" round. Some cooks flute the outer edge, others leave it plain. Place the rounds on the prepared baking sheet, cover, and let rise at room temperature until double in bulk, about 1 hour.

Preheat the oven to 375°F.

Prick the dough around the sides with the tines of a fork or a toothpick. Brush the tops of the loaves with the egg white and lightly sprinkle with the sesame seeds.

Bake until golden brown and hollow-sounding when tapped, about 30 minutes. Transfer to a wire rack to cool.

Variation:

Whole-Wheat Khboz: Substitute 1 cup whole-wheat flour for an equal amount of white flour.

Almonds, Peanuts, Raisins or Rosewater can also be added.