Moroccan Fekkas

Ingredients:

500 g all-purpose flour

1 cup sugar

125g melted butter

1 teaspoon baking powder

1 teaspoon vanilla sugar or extract

2 large eggs

2 tablespoons whole milk

1 tablespoon green anise seeds

1 tablespoon toasted sesame seeds

1 egg beaten with 1 teaspoon instant coffee for egg wash

Filling Ingredients:

80g almonds soaked in water for 10 minutes

80g walnuts

80g tutti frutti

50g raisins

Instructions:

1-In a large bowl, mix together sugar, melted butter, anise and sesame seeds, vanilla extract,milk and eggs . Stir until well combined.

2-Stir in flour and baking powder until just combined. Chill dough, covered, 30 minutes.

3- Divide the dough into 2 portions then roll out each portion into a large rectangle.

4- Spread your dry fruit filling all over the dough.

5- Roll up each portion into a spiral.

6-Preheat your oven to 180°C (350°F).

7-Place the portions in a baking pan covered with parchment paper and brush them with the egg wash. Use a fork to gently draw lines on the top of each roll.

8-Bake the rolls for about 25-30 minutes until they have a light golden color. Once done, wrap the rolls in a damp towel and let them set overnight for at least 10 to 12 hours. This is an important step as the dough needs to soften so we can slice it without breaking it.

9-The next day, remove the towel from the rolls and slice each one diagonally.

10-Preheat your oven to 180°C (350°F). Place the slices in a baking pan covered with parchment paper.

11-Bake for about 20 minutes until the Fekkas have a light golden color.

12-Transfer to rack to cool completely before serving.

Bon appétit!