Hungary / Dessert
Yeasted Kifli
Kifli crescents are Hungarian pastries. Unlike the vanilla kifli, these kifli are yeasted.
Ingredients
- milk, warmed1/4 cup
- yeast1 tbsp
- granulated sugar, white1 tsp
- all purpose flour3 cup
- butter, 1 cup1/2 lb
- salt1 pinch
- granulated sugar, white3 1/2 tbsp
- baking powder1/2 tsp
- egg yolk3
- sour cream1/2 cup
- vanilla1/2 tsp
- filling, e.g. walnut filling or jam
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Mix together milk, yeast, and 1 tsp sugar, then set aside. Ensure it does not clump.
Using a pastry knife, mix flour, butter, salt in a bowl until crumbly.
Add 3½ tbsp sugar and baking powder to the flour mixture.
In a separate bowl, whisk the egg yolks. Add the yeast mixture, then the sour cream and vanilla.
Mix the wet ingredients with the dry ingredients. You should get a dough with the consistency of peanut butter cookie dough. Add additional flour if the dough is too sticky.
Knead dough well and let stand 2 hours in a warm place. To allow the dough to rise, place the bowl with the dough (covered with a tea towel) onto the top rack of the oven and place a bowl of hot water on the lower rack. Leave the oven off, and this setup will gently warm and allow the dough to rise.
Divide the dough into 5 equally-sized balls.
Sprinkle sugar on a board, put a dough ball on the board, and roll out into a circle about 12 inches across.
Flip the dough over and put more sugar on the board. Cut like a pizza into wedges about 1½ inches at the widest. Put about 1 tsp filling on each wedge and roll in sugar.
Bake on a cookie sheet at 325°F for 15 minutes or until golden brown.
