Traditional Hungarian Kifli Recipe: A Delightful Pastry Experience

Ingredients

500 grams of all-purpose flour
1 tablespoon of sugar
2 teaspoons of salt
20 grams of fresh yeast
250 milliliters of milk
1 large egg
70 grams of unsalted butter
200 grams of walnut filling
1 egg yolk (for egg wash)
2 tablespoons of powdered sugar (for dusting)

Steps and instructions

In a small bowl, dissolve the yeast and sugar in warm milk.
In a large bowl, combine the flour and salt. Make a well in the middle and pour in the yeast mixture.
Add the egg and butter to the well. Knead the mixture into a smooth dough. If it's too sticky, add a bit more flour.
Cover the dough with a clean towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
After the dough has risen, divide it into 4 equal parts. Roll out each part into a circle and cut each circle into 8 triangles.
Place a spoonful of the walnut filling on the wider end of each triangle. Roll up the triangles from the wider end towards the point, shaping them into crescents.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Place the kifli on the baking sheet. Brush each with beaten egg yolk.
Bake for 20-25 minutes, or until golden brown.
Remove the kifli from the oven and while they're still warm, dust them with powdered sugar.

Tools for making

Mixing bowls - Used for combining ingredients and kneading the dough.
Measuring cups and spoons - Essential for accurately measuring the ingredients.
Baking sheet - A flat, rectangular metal sheet used for baking the kifli.
Parchment paper - Placed on the baking sheet to prevent sticking and make cleanup easier.
Rolling pin - Used to roll out the dough into circles.
Kitchen knife - Used for cutting the rolled dough into triangles.
Pastry brush - Used to brush the kifli with beaten egg yolk for a glossy finish.
Oven - Needed to bake the kifli at the specified temperature.
Clean towel - Used to cover the dough while it rises.

Recipe variations

Using whole wheat flour instead of all-purpose flour for a healthier variation.
Adding different fillings such as apricot jam, poppy seed filling, or Nutella instead of walnut filling.
Adding a touch of cinnamon or vanilla extract to the dough for extra flavor.
Using a different type of nut for the filling, such as almonds or pecans.
Making a savory version by filling the kifli with cheese, spinach, or mushrooms.
Experimenting with different shapes, such as twists or knots, instead of the traditional crescent shape.
Adding a sprinkle of sesame seeds or chopped nuts on top for added texture.
Using a vegan butter substitute and plant-based milk for a dairy-free and vegan-friendly option.

Recipe overview

Kifli is a traditional Hungarian pastry that's loved for its delicate, flaky texture and sweet walnut filling. These crescent-shaped treats are a staple on holiday tables, but they're so delicious and easy to make, you'll want to bake them all year round. Our recipe uses a yeast dough for a lighter result, and the process involves letting the dough rise, which gives the kifli their characteristic lightness. Filled with a simple yet flavorful walnut filling, these pastries are then baked to golden perfection and dusted with powdered sugar. Expect a baking project that's both fun and rewarding, culminating in a batch of sweet, nutty pastries that are perfect with a cup of coffee or tea.

Common questions

Can I use instant yeast instead of fresh yeast?
Yes, you can substitute 7 grams of instant yeast for the 20 grams of fresh yeast.
Can I use a different filling?
Yes, you can use different fillings such as jam, chocolate, or poppy seed filling instead of walnut filling.
Can I freeze the kifli?
Yes, you can freeze the baked kifli. After they cool down, place them in an airtight container or freezer bag and freeze for up to 1 month. Thaw them at room temperature and reheat in the oven if desired.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance. After the dough has risen, punch it down, cover with plastic wrap, and refrigerate for up to 24 hours. Let it come to room temperature before proceeding with shaping and baking.
Can I make smaller or larger kifli?
Yes, you can adjust the size of the kifli by dividing the dough into more or fewer parts. Just keep in mind that the baking time may vary depending on the size.

Serving dishes and utensils

Baking Sheet - A flat metal sheet used for baking and to place the kifli in the oven.
Parchment Paper - Provides a non-stick surface for the kifli to prevent them from sticking to the baking sheet.
Rolling Pin - Used to roll out the dough into circles and flatten the kifli triangles.
Pastry Brush - Used to brush the beaten egg yolk onto the kifli before baking for a golden-brown finish.
Clean Towel - Used to cover the dough and allow it to rise in a warm place.

Origin stories

Kifli, these delightful crescent-shaped pastries that we savor today, embark us on a journey back to the 13th century Austria. The tale goes that when Vienna was under siege by the Ottoman Turks, Viennese bakers, working in the dead of night, were the first ones to spot the invaders and raise the alarm. As a tribute to this victory, they baked bread in the shape of the crescent moon visible on the Turkish flag. The tradition traveled across borders and the pastry found its place in the hearts and hearths of Hungarians, becoming the beloved Hungarian Kifli. It's a sweet manifestation of a historical triumph, savored in the warmth of kitchens, a testament to the idea that food, indeed, is a deliciously unifying force.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.