Hungarian Crescents (Kifli) – Recipe Only

Ingredients

• 3 cups (360 g) all-purpose flour
• 1 tsp salt
• 2 tbsp sugar
• 1 packet (7 g) dry yeast
• ½ cup (120 ml) warm milk
• ¼ cup (60 g) butter, softened
• 1 egg (for brushing)
• Optional: poppy seeds, sesame seeds, or powdered sugar for topping

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Instructions

1. Dissolve yeast and a pinch of sugar in warm milk; let it foam for 5–10 minutes.
2. In a bowl, mix flour, sugar, and salt. Add butter, yeast mixture, and knead into a soft dough.
3. Cover and let rise 1 hour or until doubled.
4. Divide dough into small balls (about 12–16).
5. Roll each ball into a thin triangle.
6. Roll from the wide end to the tip to form a crescent shape.
7. Place on a lined baking tray, brush with beaten egg, and optionally sprinkle seeds.
8. Let rise 15–20 minutes.
9. Bake at 180°C / 350°F for 15–20 minutes until golden.
10. Cool slightly and serve warm.

These Kifli crescents are perfect for breakfast, tea, or as a snack!