Kifle (sing. kifla) are one of the most popular Bosnian breakfast breads. In the US kifle are known as a Christmas pastry filled with walnuts, but in Bosnia, kifle are actually any type of bread or pastry made in a shape of a crescent and today I wanted to introduce the most loved and known kind.
Every Bosnian bakery or a grocery store sells kifle. They are always fresh, airy and super delicious. They are usually served at breakfast with variety of spreads such as butter, paté, cream cheese, jam, honey, nutella, etc. Sometimes we slice them length-wise and make sandwiches or they can be served instead of bread at a lunch or dinner table.
They are made out of most simple ingredients, found in every pantry and can easily be prepared at home. I usually make them for a weekend breakfast when everyone is home and can take time to enjoy them.
- 650-700 g (about 5 cups) all purpose flour
- 1 envelope active dry yeast
- 1 TBSP sugar
- 2 tsp salt
- 300 ml (1 + 1/4 cup) warm water
- 200 ml (about 1 cup) warm milk
- 50 ml (1/4 cup) oil
- 1 egg white (lightly beaten)
- Salt for sprinkling
- Butter (melted) for brushing
How to prepare:
- Combine all dry ingredients in a mixer bowl and start mixing slowly
- Combine water, milk and oil and while mixer is on slow, start adding liquid to the bowl with dry ingredients.
- Increase the speed to medium and mix for 3-4 minutes
- Now let it rest for about 5 minutes and then mix again 3-4 minutes. Kifle dough is supposed to be medium firm. If it’s too soft, add more flour.
- Dust your working surface with flour, remove the dough from the bowl and knead it by hand 10-20 times. Place it back into the bowl, cover with a kitchen towel and let it rise until double in volume (about 1 hour).
- Divide the dough in two. Roll each piece into a 45 cm (18 inch) circle. With a pizza cutter, cut each circle once vertically, once horizontally and twice diagonally to get 8 triangles.
- To form a kifla, first fold in both corners at a short side of the triangle. Now pressing down roll the bread until the end tip. You can also shape it to look like a crescent. Place it onto a greased baking sheet with the end tip facing down. Repeat will all remaining triangles.
8. Cover them and let rest and rise for about 30 minutes.
9. Heat your oven to 400 F (200 C).
10. Lightly beat an egg white and brush over bread.
11. Sprinkle each kifla with salt.
12. Bake about 15-20 minutes or until golden brown.
13. Remove from the oven, brush with melted butter and cover for 10 minutes.
These fancy rolls are not only beautiful, but they taste like a little piece of Heaven. They are probably one of the best I’ve ever had and I will be making them over and over again. Even after a few days they keep soft, which is not always the case with homemade rolls. As of their taste, they remind me somewhat of brioche. I also had them split and toasted like a bagel and they were great. I imagine they will look beautiful on any Holiday table and will be gone in a matter of minutes! Have a wonderful weekend friends! 🙂
Fancy Flower Rolls
- 1 cup (236 ml) warm milk
- 1/2 cup (118 ml) warm water
- 1/4 cup (50 g) sugar
- 2 tsp dry yeast
- 1/4 cup (60 ml) oil
- 3 ½ TBSP (50 g) butter-melted
- 1/3 cup (67 g) granulated sugar
- 1 tsp salt
- All-purpose flour (approx 4 and 1/2 cups or 580-600 g)
- 2 eggs, whites and yolks separated
- egg yolks + 1 tsp milk
- Sesame seeds, poppy seeds, etc.
- First combine warm milk, water and sugar. Mix well and sprinkle dry yeast over it.
- Divide eggs
- Place egg yolks in a small bowl and cover with plastic.
- In a medium bowl lightly whisk egg whites, then add oil and melted butter.
- Combine flour, salt and sugar in a mixer bowl with dough hooks.
- When the yeast mixture becomes bubbly slowly pour into flour mixture and start mixing slowly. Just when combined, add egg mixture and mix until you get a compact, shiny dough ball.
- Brush with oil, cover with plastic and let it rest until double in volume.
- This dough will be really easy to work with, almost like the play dough.
- Flour your working surface, place the dough on it, divide in half and then each half into 12 equal parts.
- Lightly oil your hands, press and roll each piece into a 10 inch (25 cm) long stick, with about ½ inch (1.5 cm) diameter.
- Take two sticks together and swirl them around as to a get a braid.
- Connect the ends to form a bagel-like roll and place on a baking sheet covered with parchment paper.
- Preheat your oven to 385 F or 195 C
- Whisk egg yolks with 1 tsp of milk and brush the rolls
- You may sprinkle them with sesame seeds, poppy seeds or any seeds of your choice.
- Bake for about 25-30 minutes or until golden brown.
Hello my friends, HAPPY NEW YEAR to each and every one of you! 🙂
I hope you had nice and relaxing Holidays with your family and friends. My wish is that this New Year will bring us all peace, love and compassion toward one another and a lot of good memories and joyful moments and that we will get to spend a while here in this virtual world and share some good cooking and baking recipes and stories.
In today’s recipe I wanted to introduce a fancy and an easy way to make holiday/celebration dinner rolls. These rolls are soft and flaky and can be served warm or cold. I made these for our Christmas dinner and they looked just gorgeous and tasted fantastic.
Fancy Pull-Apart Dinner Rolls
- All-purpose flour: 500 g ( 4 cups)
- Fresh yeast: 20 g (or 1 envelope dry yeast)
- Warm milk: 2 dl (3/4 cup + a few TBSP if needed)
- Sugar: 1 tsp
- Salt: 1.5 tsp
- Cooking oil: 5 TBSP
To brush the dough layers:
- Butter: 120 g (1 stick) at room temp.
- Round baking pan (or a spring form) 25 cm or 9-10 inches
- 1 egg
- Sesame seeds (or any other desired seeds)
- Place flour into a mixing bowl, make an indent and crumble up fresh yeast, add sugar and a little bit of milk, mix, cover and let stand for about 10 minutes. If using dry yeast, proof as directed on the package.
- Turn the mixer to low setting and while mixing start adding milk and salt. When the flour and milk start forming a dough, add oil and let it stir for another 2-3 minutes to get a shiny and firm ball of dough.
- Place the dough onto a floured surface, knead it by hand for a minute or two and then place back into the bowl, cover and leave it at a warm place until double in size.
- Divide the dough into 5 equal pieces. Knead each piece and form a small dough ball. Let them rest for about 10-15 minutes.
- Divide butter into 4 equal pieces. Roll out each dough piece into a 10 inch (25 cm) circle. Spread first circle with butter, put second circle on the top, then butter again and so on until you end up with the fifth circle on the top.
- Now roll it all together into a large 18 in (45 cm) circle. With a pizza cutter cut off about 1 ½ inch (4 cm) all around the circle to get a “hoop”. Place the hoop on a flat surface and cut once vertically and once horizontally to get 4 equal pieces. Roll each piece into a bun (like a cinnamon bun) and place in the middle of the greased baking pan.
- What’s left now is a smaller circle which you will cut to get 16 equal triangles. Roll each triangle not like a crescent, but more like a cone or along one of the longest sides of a triangle. That way you will get a nice swirl. Place all the cones all around the 4 middle rolls with a little bit of space in between.
- Cover and let it rise for about 30 minutes. Lightly beat an egg, brush all over the rolls and sprinkle with sesame seeds.
- Bake at 395 F (200 C) about 30 minutes or until deep golden brown. Serve warm or cold. The rolls will be soft and flaky and will look just amazing on your holiday table.
Fancy Pull Apart Dinner Rolls