Hungarian Kifli for 8 People

Ingredients and Weight:

• All-purpose flour: 500g (3 1/2 cups)
• Sugar: 50g (1/4 cup)
• Active dry yeast: 2 1/4 tsp (7g)
• Warm milk: 250ml (1 cup)
• Unsalted butter, softened: 50g (1/4 cup)
• Salt: 1 tsp
• Egg, beaten: 1
• Walnuts, chopped: 1/2 cup (optional)
• Poppy seeds or sesame seeds: 1/4 cup (for garnish)

Preparation Time:

2 hours

Cooking Time:

15-20 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. In a large bowl, whisk together the flour, sugar, and salt.
2. In a separate bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes, or until foamy.
3. Add the yeast mixture, softened butter, and beaten egg to the dry ingredients. Stir until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the dough and divide it into 8 equal portions.
7. Shape each portion into a crescent shape by rolling it out into a thin strip, folding the ends towards the center, and curving the edges.
8. Transfer the kifli to a parchment paper-lined baking sheet.
9. Brush the kifli with egg wash and sprinkle with walnuts (if desired).
10. Preheat oven to 400°F (200°C).
11. Bake for 15-20 minutes, or until golden brown.
12. Remove from the oven and transfer to a wire rack to cool.

Nutritional Information:

• Calories: 250 per kifli
• Fat: 10g
• Carbohydrates: 35g
• Protein: 5g

Dish Characteristics:

• Flaky and buttery pastry
• Crescent-shaped
• Topped with walnuts (optional)
• Aromatic and festive

User Comments:

• "These kifli were absolutely delicious! I love the flaky pastry and the nutty flavor."
• "Perfect accompaniment to my Hungarian goulash. The crescent shape is very appealing."
• "I used poppy seeds for garnish, and they added a beautiful touch of color and flavor."
• "I highly recommend this recipe to anyone who wants to try a traditional Hungarian treat."

Special Precautions and Tips:

• Use lukewarm milk to activate the yeast.
• Let the dough rise in a warm and humid place.
• If the dough is too sticky, add a little more flour.
• Do not overwork the dough, as it can become tough.
• Allow the kifli to cool slightly before eating to prevent burns.