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