Hungarian Croissants Made from Yeast Dough – Kifli

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 20 mins
Total Time 2 hrs 50 mins
Course Baking
Cuisine European
Servings (Default: 1)

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
Hungarian Croissants Made from Yeast Dough – Kifli
Hungarian Croissants Made from Yeast Dough – Kifli

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.

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