How to make Hungarian croissant (Kifli)

Legend has it that during the 150-year Turkish occupation of Hungary, the Ottomans (Turks) raided a Hungarian city and local bakers, who started their work early in the day, were able to raise the alarm and thus help defeat the enemy invasion. To symbolize their victory, the bakers formed the emblem of the Turkish Empire, the crescent moon, in pastries and ate the power of the enemy … and thus the tradition of the “kifli” or croissant was born.

Kifli could be roughly translated as croissant, although it has nothing to do with croissant in the traditional sense. Although its shape is similar, it is actually made from yeast dough cut into triangular wedges, rolled up, and baked like a loaf.

“Kifli” is still one of the most popular appetizer breads in Hungary. There are many varieties. Some are sprinkled with salt, caraway seeds, sesame seeds, and even cheese. My daughter loves it when I knead dried cranberry raisins into the batter and sprinkle the top with raw sugar. However, the most popular recipe is the so-called “butter kifli” (vajas kifli)

KIFLI

500 grams of all-purpose flour

1 teaspoon salt

2 teaspoons of sugar

1 packet dry fast growing yeast

1 cup of warm milk (not hot)

100 grams of unsalted melted butter

1/2 teaspoon caraway seeds to sprinkle on top

Heat the milk (not the hot one that would kill the yeast), pour in the dry yeast and a pinch of sugar, cover and let it rest for about 5 minutes. Melt the butter, let it cool to room temperature.

Mix all ingredients except caraway seeds. Form a round dough, place in a bowl, cover and leave to rest in a warm place for about 1 hour. I like to put the bowl on the stove and turn the oven to about 250F to help it out. Cut into four and form four round balls. Return to bowl, cover, and let steep for another 30 minutes.

Roll out each ball and cut it into two wedges. Roll each one, starting at the wide end. Let stand another 30 minutes.

Bring 6 cups of lightly salted water to a boil with 1/2 teaspoon of sugar. Dip each “kifli” in water with a spoon for 5 seconds. Remove, place on parchment lined baking sheet.

Beat an egg white and 1 tablespoon of water. Brush the “kifli” and sprinkle with caraway seeds. You can also use coarse salt to sprinkle on top. Bake in a preheated 375F oven until golden brown.

This is wonderful for breakfast; on a picnic with your favorite pate; or just with milk. You can also use it as the base for a fancy deli sandwich.

Add dried cranberries to the dough or dates and serve them for breakfast with tea, coffee, or cocoa. Of course, leave the caraway seeds and salt. Instead, sprinkle with sugar.

My daughter loves to make her favorite arugula sandwich with “kifli.” Cut it in half, slather on a teaspoon of blue cheese dressing, and top with tender arugula. As much as you can fit in it. It is healthy and delicious.

Try this delicious, easy-to-make snack by adding your favorite touches. Enjoy …