Breads
Kifli (Hungarian Crescent Rolls)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) flour
- 10 g (2 1/4 tsp) instant yeast
- 250 ml (1 cup) warm milk
- 50 g (3.5 tbsp) butter, softened
- 1 tbsp sugar
- 1 tsp salt
- 1 egg, beaten (for egg wash)
- Poppy or sesame seeds, for topping (optional)
Method
- Dissolve yeast in warm milk with the sugar; let stand 10 minutes.
- Combine flour, salt, softened butter and the yeast mixture into a smooth dough; knead 8-10 minutes.
- Cover and let rise 1 hour until doubled.
- Divide dough into portions, roll each into a triangle, and roll up from the wide end into a crescent.
- Place on a baking sheet, curving into a crescent shape; let rise 20 minutes.
- Brush with beaten egg and sprinkle with seeds if using.
- Bake at 200C (400F) for 15-18 minutes until golden.
Introduction: A crescent-shaped bread roll with roots in Hungarian and Austrian baking traditions, kifli is a breakfast and everyday table staple, eaten plain or split for sandwiches, and historically linked to the crescent forms said to commemorate the siege of Budapest.
Cultural Background: A crescent-shaped bread roll with roots in Hungarian and Austrian baking traditions, kifli is a breakfast and everyday table staple, eaten plain or split for sandwiches, and historically linked to the crescent forms said to commemorate the siege of Budapest.
Tips: Roll the dough tightly but not too thin so the rolls keep a soft, layered interior.
Variations: Some bakers fill the rolls with a thin layer of jam or ground walnuts before rolling.
Storage: Store in an airtight container at room temperature up to 2 days.
Reheating: Warm briefly in the oven to refresh the crust.
Nutrition: Approx. 180 kcal, 5 g protein, 5 g fat, 28 g carbohydrate per roll.
FAQs:
Q: Can kifli be frozen?
A: Yes, baked rolls freeze well for up to 1 month; thaw and refresh in a warm oven.
Q: Are kifli sweet or savoury?
A: Plain kifli are mildly sweet and versatile, suited to both savoury and sweet toppings.
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