Ah, Hungarian Kifli — those soft, crescent-shaped rolls that are slightly sweet, buttery, and perfect for breakfast or snacks 🥐. Here’s a classic recipe:
🥐 Hungarian Kifli (Crescent Rolls)
Ingredients (makes ~12 rolls)
Dough
- 3 cups (375 g) all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- ½ cup (120 ml) warm milk (≈110°F / 43°C)
- ¼ cup (50 g) sugar
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 large egg
Optional filling
- Apricot jam, poppy seed, or walnut filling
Topping
- 1 egg, beaten (for egg wash)
- Optional: sugar for sprinkling
Instructions
- Activate yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit 5–10 min until foamy.
- Make dough: In a large bowl, mix flour and salt. Add butter, egg, and yeast mixture. Knead 8–10 minutes until smooth and elastic.
- First rise: Cover with a towel or plastic wrap. Let rise 1–1.5 hours until doubled.
- Shape kifli:
- Divide dough into 2–3 portions.
- Roll each portion into a circle (~¼ inch / 0.5 cm thick).
- Cut into triangles like pizza slices.
- Place filling at the wide end (optional) and roll tightly toward the point to form crescent shapes.
- Second rise: Place on a baking sheet lined with parchment paper. Cover and let rise 20–30 minutes.
- Bake: Preheat oven to 375°F / 190°C. Brush with egg wash and sprinkle sugar if desired. Bake 15–20 minutes until golden.
- Cool & serve: Let cool slightly before enjoying.
Tips
- Soft, flaky texture: Use room-temperature butter and don’t over-knead.
- Variations: Sweet (jam, chocolate, sugar) or savory (cheese, poppy seed).
- Storage: Keep in an airtight container for 2–3 days; can freeze raw or baked rolls.
I can also give a quick “no-fuss” Hungarian Kifli version that skips the first rise and still comes out buttery and soft.
Do you want that quick version?
