Cookbook | Ingredients | Recipes
Kifli crescents are Hungarian pastries.
- ¼ cup milk, warmed
- 1 tbsp yeast
- 1 tsp sugar
- 3 cups all-purpose flour
- ½ lb (1 cup) butter
- 1 pinch salt
- 3½ tbsp sugar
- ½ tsp baking powder
- 3 egg yolks
- ½ cup sour cream
- ½ tsp vanilla
- Filling (e.g. walnut filling, jam, etc.)
- Mix together milk, yeast, and 1 tsp sugar, then set aside. Ensure it does not clump.
- Using a pastry knife, mix flour, butter, salt in a bowl until crumbly.
- Add 3½ tbsp sugar and baking powder to the flour mixture.
- In a separate bowl, whisk the egg yolks. Add the yeast mixture, then the sour cream and vanilla.
- Mix the wet ingredients with the dry ingredients. You should get a dough with the consistency of peanut butter cookie dough. Add additional flour if the dough is too sticky.
- Knead dough well and let stand 2 hours in a warm place. To allow the dough to rise, place the bowl with the dough (covered with a tea towel) onto the top rack of the oven and place a bowl of hot water on the lower rack. Leave the oven off, and this setup will gently warm and allow the dough to rise.
- Divide the dough into 5 equally-sized balls.
- Sprinkle sugar on a board, put a dough ball on the board, and roll out into a circle about 12 inches across.
- Flip the dough over and put more sugar on the board. Cut like a pizza into wedges about 1½ inches at the widest. Put about 1 tsp filling on each wedge and roll in sugar.
- Bake on a cookie sheet at 325°F for 15 minutes or until golden brown.
Vanilla kifli is the traditional Hungarian holiday cookie.
- ¾ cup unsalted butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 2 cups all-purpose flour
- ½ cup vanilla sugar
- 2 squares (1 ounce) semisweet chocolate, chopped
- Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour to make a dough.
- Shape into a ball, cover, and let stand at room temperature for 2 hours.
- Preheat oven to 375°F (190°C).
- To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and ½ inch thick. Bend rope to form crescent. Repeat with remaining dough, placing crescents on ungreased cookie sheets about 1 inch apart.
- Bake for about 10 to 12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. Repeat with remaining cookies. Cool cookies completely.
- Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to set.