Hungarian Croissants Made from Yeast Dough – Kifli

Summary

Ingredients

For the dough:

• 700 g flour
• 1 cube yeast
• 400 ml milk, lukewarm
• 120 g mararine, soft
• 2 tablespoons oil
• 2 teaspoons sugar
• 2 teaspoons salt

Also:

• 1 egg (s)
• 1 tablespoon milk
• some cumin
• a bit salt

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Instructions

1. Sift the flour into a bowl. Press the well into the middle of the flour and crumble the yeast into it, add sugar to the yeast and carefully fill up with a little lukewarm milk (pre-dough). Let stand for about 10 minutes until the yeast has completely dissolved. Now add the rest of the milk, margarine, oil and salt and knead for at least 8 minutes to form a smooth dough. Cover and let the dough rise in a warm place for at least 1 hour. Knead the dough again briefly and weigh about 50 g heavy balls (for me it is about 26 pieces). Shape the balls into small cones with your hands, roll them out thinly (should now look like a large slice of pizza). Roll the dough into croissants. Let rise for another 20 minutes. Whisk the egg with a tablespoon of milk and brush the croissants with it. Sprinkle with salt and caraway seeds. Bake in a preheated oven at 200 degrees top / bottom heat for approx. 20 minutes until golden brown.