Kifli (Kifla, Kifle or Kipferl)
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5.0
3 reviews
Excellent
Kifli (Kifla, Kifle or Kipferl)
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Kifli (kifla, kifle or kipferl) are crescent-shaped buns, popular in Central and Eastern Europe, especially in Bosnia and Herzegovina, Czech Republic, Slovakia, Hungary, Romania, Croatia, Serbia, Bulgaria, North Macedonia, and Austria.
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Ingredients
- 6 cups all-purpose flour
- 3 teaspoons active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1¼ cup warm water (more or less at 95 F / 36 C)
- ¾ cup warm milk (at 95 F / 36 C)
- 3 oz. yoghurt
- ¼ cup oil
For the decor
- 1 egg white , slightly beaten
- salt
- 4 tablespoons melted butter
Equipment
- Stand mixer
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Instructions
- Mix the flour, yeast, and sugar in the bowl of a stand mixer.
- Dig a well in the center.
- In a large bowl, mix the water, yogurt, milk and oil.
- Add this mixture to the center of this well and, using the dough hook, knead at low speed for 3 minutes.
- Increase the speed to medium, add the salt, and knead for 5 minutes.
- Stop the stand mixer and let stand for 5 minutes, then knead again for 5 minutes.
- The kifli dough is supposed to be moderately firm. If it is too soft, add a little flour.
- Sprinkle flour on a work surface and place the dough on top.
- Roll the dough for 2 minutes.
- Add the dough back in the bowl of the stand mixer and cover it with a cloth.
- Let the dough rise for one hour in a warm place away from drafts.
- Divide the dough into two pieces of dough.
- Roll each piece of dough into a circle of about 18 inches (45 cm) diameter.
- With the help of a dough cutter or pizza wheel, cut each circle in its center to obtain 8 triangle slices.
- Using the tip of a knife, make a small incision in the center of the right side of the triangle.
- Roll each triangle into a crescent ending with the tip.
- Place them as you go on the baking tray lined with parchment paper, spacing them well, with their end facing down.
- Cover them with a cloth and let them rise again for 20 minutes in a warm, draft-free place.
- Heat the oven to 390 F (200 C).
- Brush each kifla with egg white and sprinkle with salt.
- Bake for about 15 to 20 minutes or until golden brown.
- Remove from oven, and immediately brush with melted butter and cover for 10 minutes before serving.
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Overall Rating
5.0
3 reviews
Excellent
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