PERFECT RECIPE FOR SOFT KIFLI

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When you try this recipe, I guarantee you’ll make kifli this way in the future. Soft, spongy, mouth melting – you’ll love them! I got 2 pans from these ingredients, on the pics you can see only the first dose. I need to mention that making kifli is a something Macedonian women do for ages. My mom made them, my grandma made them, my gran-grandma made them etc. But in the late years, many women stopped making them at home and instead, they are buying them from the bakery. I keep it to the traditional way and make them at home. It takes about 2 hours to make them (including the waiting time).

Ingredients:

FOR YEAST

  • 300 ml warm milk
  • 1 cube of fresh yeast 40 g
  • 1 teaspoon of sugar
  • 2 teaspoons of flour (taken from 1 kg)

FOR DOUGH

  • 1 kg of flour
  • 300 ml of yogurt
  • 2 eggs
  • 150 ml of oil
  • 1 teaspoon of salt

FOR COATING

  • 1 egg yolk
  • sesame seeds
  • margarine or butter as needed

Preparation:

  1. First, the yeast is activated in warm (not hot) milk together with sugar and a little flour.
  2. Once activated, mix it in with other ingredients and knead soft dough. According to these ingredients and quantities, there should be no need for more flour or milk.
  3. The dough covered with a cloth is left to rise in a warm place for 30 minutes.
  4. Then it is divided into 4 balls. Each ball is flattened one at a time in a circular shape with a thickness of about 3-4 mm and cut into 16 triangles (first halfway along the horizontal, and then halfway along the vertical, and all quarters are cut into 4 triangles). The filling is optional. I made them with ricotta. The filling is applied to the wider side and roll in the form of buns.
  5. Ready-made kifli are aligned on a baking pan covered with a baking paper. They are coated with yolk and sprinkled with sesame seeds. Put a small piece of margarine or butter on each.

     

  6. Leave kifli for 20 minutes in the tray, then bake at 180 C degrees for about half an hour. When they start to be baked (about after twenty minutes baking), they are coated with slightly melted margarine/butter and returned in the oven to be completely baked.

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