Often in my morning bus I meet A. (age 17), and we usually spend the 15 min. together, unbelievably squeezed between other passengers, on a nice little chat. But lately, A. surprised me drawing out of her backpack beautiful yeast kiflis, which she made the previous evening with her mum. They may appear simple and perhaps at first glance they wouldn't catch your attention, but that absolutely marvelous taste of yeast pastry!...mmmm.... (oops! I'm dreaming away ;)). After devouring such a kifli, I demanded the recipe ;) . Here it comes.
(Recipe and name (a pun on A.'s surname) by A.'s mum).
Serves: makes 32 kiflis. Preparation: 26 min. + 1 h. Baking: 4 x 10 min.
Equipment:
- small and large bowl,
- mixer (optional),
- saucepan or microwave,
- clean cloth,
- rolling pin,
- baking brush,
- 2 baking trays,
- 2 sheets of baking paper
Ingredients:
- 500g (about 3 1/3 cup) flour + some for spreading on pastry board,
- 40g yeast,
- 250ml (1 cup) sour cream (I used one with 18% fat),
- 2 eggs + 1 for spreading on the surface of kiflis,
- 100g (1/2 cup) white granulated sugar,
- 80g unsalted butter,
- pinch of salt,
- marmalade/jam/lemon curd/etc. for the filling
Method:
In the smaller bowl, mix together (with a spoon) the yeast and sugar.
Add the cream and mix well.
Melt the butter in the saucepan or microwave and let it cool for a bit.
In the larger bowl, thoroughly mix together (using the mixer/spoon/your own clean hand :)) the flour, 2 eggs, yeast mixture, butter and salt.
Use the piece of clean cloth to cover the bowl, and set it aside for an hour.
Divide the dough into four equal portions.
Preheat your oven to 180C/350F.
Take one portion of the dough and roll it into a circle of 30cm in diameter.
Divide it into 8 parts, pizza-styled ;)
Put a teaspoon of the filling on the wider side of every triangle and tightly roll it into a croissant-shape kifli; place them on the baking tray.
In a small bowl lightly beat the egg with a fork.
Cover the surface of kiflis with a thin layer of the egg mixture, using a baking brush.
Bake for 10 min.
In the meantime prepare the next part of the dough in the same manner. (And do the same with the rest.)
Let the kiflis cool before serving.
Bon appétit!
