Algerian Brioche, Chrik

IMG_8934Chrik are individual small brioche buns from the northeastern Algerian city of  Constantine (also called Kasentina). Chrik are always served during the month of Ramadan to accompany M’halbi, a refreshing creamy custard (see previous post).

These milk brioche are fluffy, pillowy and perfumed with orange blossom water.


  • 500g of flour (all purpose flour/plain flour)
  • Zest of 2 oranges or orange blossom water
  • 20g of fresh yeast
  • Pinch of salt
  • 100 of caster sugar
  • 100g of butter cut in cubes
  • 2 small eggs
  • 150ml of warm milk
  • 1 egg yolk
  • Sesame seeds


  1. In the mixing bowl on the stand mixer add the flour and the orange zest.
  2. Crumble the fresh yeast in the middle and add the salt on the side.
  3. Start to mix all the ingredients with the hook of your stand mixer on a low speed.
  4. In a small bowl whisk 2 eggs.
  5. Add the eggs and continue to mix on a medium speed.
  6. Add butter and mix again.
  7. Finally pour the milk and mix on a high speed until the dough detaches from the bowl.
  8. Cover the dough with a clean kitchen cloth and set aside for 1 hour
  9. After 1 hour transfer the dough on a clean floured surface, punch it down gently to release the air.
  10. Line a large baking sheet with parchment paper.
  11. Divide the dough into small buns of 80g (you can make them bigger, up to 100g).
  12. Roll them and put them on the baking tray.
  13. Let them rise for 2 hours.
  14. Preheat the baking tray to 170C degrees (10 minutes before baking).
  15. Brush with the egg yolk the top of the Chrik and sprinkle some sesame seeds on the top).
  16. Bake for 25minutes or when the Chrik are golden brown (depending on the oven).
  17. Remove from the oven and enjoy.

I always eat my Chrik with a coffee on the side!

Bonne dégustation, Saha ftourkoum!

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