Kifle is one of the most popular breakfast breads in Bosnia. As a rule, it is served for breakfast along with butter, cream cheese, jam, honey, chocolate spread. Sometimes kifle can be used as sandwiches or simply served instead of bread.
It is necessary
- - 650-700 g flour
- - 1 sachet of active dry yeast
- - 1 tablespoon sugar
- - 2 teaspoons of salt
- - 300 ml of warm water
- - 200 ml of warm milk
- - 50 ml of vegetable oil
- +
- - 1 lightly beaten egg white
- - salt for sprinkling
- - softened butter
Instructions
Step 1
Combine all dry ingredients in a mixer bowl and start stirring slowly.
Step 2
Combine the water, milk and butter, and at a slow mixer speed, start adding the resulting liquid to the bowl of dry ingredients. Increase to medium speed and stir for 3-4 minutes.
Step 3
Now let sit for 5 minutes and then stir again for 3-4 minutes. Kifle dough should be of medium hardness. If the dough is too soft, add more flour.
Step 4
Sprinkle the work surface with flour, remove the dough from the bowl and knead it by hand. Place it back in the bowl, cover with a tea towel and let rise until it doubles in volume (about 1 hour).
Step 5
Divide the dough into 2 pieces.
Step 6
Roll each into a 45 cm circle. Using a pizza cutter, cut one piece vertically, then horizontally and diagonally twice to make 8 triangles.
Step 7
To form a shape for a kifle, first wrap both corners of the triangle slightly inward and then roll them up. So repeat with all the other triangles.
Step 8
Place them on a greased baking sheet. Cover them with a towel and leave to rise for 30 minutes. Preheat oven to 200 C.
Step 9
Brush with beaten egg white and sprinkle with salt. Bake for about 15-20 minutes until golden brown.
Step 10
Remove from oven, brush with butter and cover for 10 minutes. Serve with butter, cheese, jam, honey, or any other filling.
