Legend has it that all over the 150 12 months Turkish occupation of Hungary the Ottomans (Turks) stormed a Hungarian the city and the local bakers, who began their artwork early throughout the day, were ready to spice up the alarm and thus helped to defeat the enemy invasion. To constitute their victory, the bakers formed the brand of the Turkish Empire, the crescent moon, out of pastry and ate the enemy’s power… and the customized of “kifli” or croissant was born.
Kifli could be roughly translated as croissant even though it has no longer anything else to do with the croissant throughout the standard sense. Although its shape is similar to it, it is in truth manufactured from a yeast dough scale back into triangular wedges, rolled up and baked as a bread.
“Kifli” remains to be probably the most stylish snack breads of Hungary. There are many varieties. Some are sprinkled with salt, caraway seeds, sesame seeds and even cheese. My daughter loves it once I knead dried cranberry raisins into the dough and sprinkle the easiest with difficult raw sugar. However the most popular recipe is the so- known as “butter kifli” (vajas kifli)
500 grams of all-purpose flour
1 teaspoon of salt
2 teaspoons of sugar
1 pack of rapid rising dry yeast
1 cup of warmth milk ( not scorching)
100 grams of melted, unsalted butter
part teaspoon of caraway seeds to sprinkle on perfect
Warm up milk (don’t seem to be making scorching that can kill the yeast), pour in dry yeast, and a tiny pinch of sugar, quilt and let stand for about 5 minutes. Melt butter, let cool to room temperature.
Mix together the entire parts, aside from caraway seeds. Form a round dough, place in a bowl, quilt and let rise in a warmth place for about 1 hour. I truly like to put the bowl on perfect of the variety and turn on the oven to about 250F to lend a hand it along. Cut into four and form four round balls. Place once more into bowl, quilt and let rise for each and every different 30 minutes.
Roll out each ball and scale back each into two wedges. Roll up each, starting with the huge end. Let rise each and every different 30 minutes.
Bring to boil 6 cups of flippantly salted water with part teaspoon sugar. Dip each “kifli” into water with a spoon for 5 seconds. Remove, place on a parchment coated cookie sheet.
Whisk together an egg white and 1 tablespoon of water. Brush “kifli” and sprinkle with caraway seeds. You may also use difficult salt to sprinkle on perfect. Bake in a 375F preheated oven until golden.
This is very good for breakfast; at a picnic along side your favourite pate; or just on tis non-public with milk. You can also use it as a base for a classy deli sandwich.
Add dry cranberries to the dough, or dates and serve them for breakfast with tea, cafe or cocoa. Of trail leave off the caraway seeds and salt. Sprinkle with sugar instead.
My daughter loves to make her favourite arugula sandwich with “kifli”. She cuts it partially, spreads a teaspoon of blue cheese dressing on it and cover the dressing with kid arugula. As so much as you are able to fit into it. It is healthy and delicious.
Try this gorgeous easy to arrange snack by the use of together with your favourite touches to it. Enjoy…
Article Source Link by the use of Helen M. Radics