Oh yes, Ashley! 😍🇭🇺 Hungarian Kifli are soft, buttery crescent rolls that are slightly sweet, tender, and perfect for breakfast, snacks, or dessert. They’re a beloved traditional pastry in Hungary and absolutely irresistible! 🥐✨
Here’s a detailed recipe for you:
🥐 Hungarian Kifli
Ingredients (makes 12–16 kifli)
- 3 cups (375 g) all-purpose flour
- ½ cup (120 ml) milk, warm
- ¼ cup (50 g) sugar
- 2 tsp dry yeast
- ½ tsp salt
- 2 large eggs
- ½ cup (115 g) unsalted butter, softened
- 1 tsp vanilla extract
- Optional filling: apricot jam, nut filling, or poppy seed paste
- For brushing: 1 egg, beaten, or melted butter
🍴 Instructions
1️⃣ Prepare the dough:
- In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let it sit 5–10 minutes until frothy.
- In a large mixing bowl, combine flour, salt, and remaining sugar. Add eggs, vanilla, and softened butter.
- Pour in the yeast mixture and knead until you get a smooth, elastic dough (about 8–10 minutes).
- Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.
2️⃣ Shape the kifli:
- Punch down the dough and divide it into 2–3 portions. Roll each portion into a circle about ¼ inch thick.
- Cut the circle into 8–12 wedges (like slicing a pizza).
- Place a small spoonful of your desired filling at the wide end of each wedge (optional).
- Roll each wedge from the wide end to the tip, forming a crescent shape.
3️⃣ Bake:
- Place the rolled kifli on a baking sheet lined with parchment paper.
- Brush with beaten egg or melted butter for a golden finish.
- Let them rise 15–20 minutes while the oven preheats to 375°F (190°C).
- Bake 15–20 minutes, or until golden brown.
💡 Ashley’s Tips
- Dust with powdered sugar once cooled for a classic look.
- You can also fill them with chocolate, jam, or ground nuts for variety.
- Kifli are best enjoyed the same day but can be reheated gently to restore softness.
If you want, I can also give you a quick no-yeast version that’s just as buttery and tender — perfect when you want them in under an hour!
Do you want me to do that?
