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Moroccan Câc (spice‑flavored brioche with orange blossom water)
Moroccan Câc is a soft, fragrant brioche typical of Algeria and Morocco. It is enriched with spices (fennel, anise, milo), orange blossom water, toasted sesame seeds and decorated with pearl sugar. This version uses the Thermomix to simplify kneading, but can be made by hand or with a stand mixer.
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Critical Success Points
- • 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.
Safety Warnings
- • Be careful with hot milk to avoid burns.
- • Handle the oven with protective gloves.
- • Consume raw eggs only if you are sure they are fresh.
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