Kifli is a Hungarian crescent-shaped bread made with leavened dough, flour, water, eggs, warm milk, and sometimes sour cream. It can be dipped in soups, cut in half for sandwiches, or coated in sesame seeds. Sonkas Kifli is a variant with a filling of ham, cheese, and egg.
Kifli is a Hungarian bread that is rolled into a crescent shape, just like a French croissant. The dough is leavened and prepared with flour, water, eggs, warm milk and sometimes sour cream. Once cooked, kifli can be dipped in soups and sauces or cut in half for sandwiches. Some recipes call for the kifli to be coated in sesame seeds or cooked with a filling of meat and cheese or just cheese. The name “kifli” can also be used to refer to a range of holiday cookies and pastries that have no relation to the croissant roll.
The rolls are made from yeast dough, which means the first step in making them is to activate the yeast. This is done by adding baking powder to a mixture of warm milk, some flour and some sugar. Once the suspension begins to bubble, it is ready to use.
Baking powder is added to the flour for the dish, which is usually plain white flour. Oil, egg whites, sour cream and baking powder are added to the flour and mixed until mostly smooth. After the dough has come together and is a cohesive mass, it is transferred to a floured surface.
The dough requires the dough to develop the springy texture expected in most baked breads. When the dough has a smooth, silky surface texture, it should be set aside and left to rest. During this time, the yeast will create gases which cause the kifli to rise, sometimes doubling in volume.
The leavened bread is returned to a floured surface and kneaded again. This step removes large, unwanted air bubbles from inside the dough. The completed dough is then divided into small equal portions, depending on the desired size of the kifli. Each of the pieces is rolled into a flat circle and cut from the middle into triangular wedges.
A single wedge is taken from the edge opposite the tip and slowly rolled into a cylinder shape that tapers at each end. The log is folded into a crescent shape and placed on a baking sheet. At this stage, sesame seeds can be sprinkled on top. The buns are baked in the oven and can be served hot.
A variant is known as Sonkas Kifli. This involves creating a mixture of meat, usually ham and cheese along with an egg which is used to bind the ingredients. The filling is placed inside the bread while the dough is rolled into logs. When cooked, the cheese and ham will have melted into the dough, offering a savory treat.
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