Hungarian Croissant – Kifli
Kifli is a staple food in Hungary. Its shape, the crescent moon, is a reference to the victory over the Ottoman Empire who occupied the country for 150 years. The name kifli can be translated to “croissant”, although it’s not made of a pastry but a yeast dough. So it’s eaten as a bread roll and also used to make sandwiches and puddings. This recipe is a traditional one, so it requires fresh yeast, which you can get in Polish food stores or online if you live in the UK.
Ingredients
Method
- Mix all the ingredients and knead for about 15-20 minutes. At first the dough will be quite sticky, but after 10 minutes it should be elastic and come away from the edge of the bowl and your fingers. If not, add a bit more flour, little by little.
- When the dough is ready, divide it into two, then roll them out on a lightly floured work surface to 5mm thickness.
- Cut each sheet into four, then one by one, roll them out as thinly as possible.
- Starting from the widest point, roll each one up into a croissant shape, forming a crescent moon.
- Grease and flour a baking tray. Place them in the tray, allowing plenty of space between them to double in size. Using a silicon brush, brush the tops with milk or water. Let them prove for about 15-20 minutes, whilst the oven heats up.
- Now turn on the oven to 200°C.
- Put another tray, filled with water, on the bottom shelf.
- Bake the kifli rolls for 15-20 minutes until golden.
- Let them cool on a wire rack.