ReceptnaptárYeasted kifli with jam or walnut filling
Yeast crescents are an old bake of Hungarian middle-class and Jewish cooking, and close relatives of rugelach. The buttery sour cream dough is short and light, and filled with jam or walnuts they are a favourite on festive platters. They are not hard to make, they just take time, and in return you get forty little crescents that are still soft the next day.
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Ingredients
Method
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- Mix the milk, yeast and 1 tsp sugar, and set aside until it starts to foam.
- Rub the flour, butter and salt together in a bowl until crumbly.
- Add the 3½ tbsp sugar and the baking powder to the flour mixture.
- In a separate bowl, whisk the egg yolks, then stir in the yeast mixture, followed by the sour cream and vanilla.
- Add the wet ingredients to the dry mixture, and bring together into a thick, non-sticky dough; if it's too sticky, work in a little more flour.
- Knead well, and let rise in a warm place for 2 hours (for example, by placing a bowl of hot water on the oven's lower rack and the covered dough on the upper rack, with the oven off).
- Divide the dough into 5 equal balls.
- Sugar a board, place one ball on it, and roll it out into a circle about 30 cm across.
- Flip it over, sugar it again, and cut it like a pizza into wedges about 4 cm wide at the base. Put a teaspoon of filling on each wedge, roll up from the wide end, and roll in sugar.
- Bake at 165°C (330°F) for 15 minutes, or until golden brown.
Source: Wikibooks Cookbook – Yeasted Kifli (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Rub the cold butter into the flour, as this makes the dough short and flaky. Do not knead it for too long.
- The jam must be thick, because a runny filling leaks out during baking and burns on the tray. Thicken it with a little ground walnut.
- Put only a little filling at the edge of the triangles and roll them up tightly, so that they do not open during baking.
Frequently asked questions
How long do they keep?
They keep for 4-5 days in a metal tin at room temperature. A few minutes in a warm oven makes them fresh again.
Can they be frozen?
Yes, cooled after baking, they keep for 2 months. Thaw them at room temperature and dust them with icing sugar.
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