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).
- 300 ml warm milk
- 1 cube of fresh yeast 40 g
- 1 teaspoon of sugar
- 2 teaspoons of flour (taken from 1 kg)
- 1 kg of flour
- 300 ml of yogurt
- 2 eggs
- 150 ml of oil
- 1 teaspoon of salt
- 1 egg yolk
- sesame seeds
- margarine or butter as needed
- First, the yeast is activated in warm (not hot) milk together with sugar and a little flour.
- 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.
- The dough covered with a cloth is left to rise in a warm place for 30 minutes.
- 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.
- 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.
- 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.