Kiflice

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the lukewarm milk, fresh yeast, and sugar.

   Kokkens note: Ensure milk is lukewarm, not hot, to activate the yeast properly.

2. 2

   Let the mixture sit for 5-10 minutes until foamy, indicating the yeast is active.

   Ca. 10 min.

3. 3

   In a large mixing bowl, combine the all-purpose flour and salt.

4. 4

   Add the activated yeast mixture and vegetable oil to the flour.

5. 5

   Mix with a spoon until a shaggy dough forms, then transfer to a lightly floured surface.

   Ca. 2 min.

6. 6

   Knead the dough for about 10-15 minutes until it is smooth, elastic, and no longer sticky.

   Ca. 15 min.

   Kokkens note: If the dough is too sticky, add a little more flour, one tablespoon at a time.

7. 7

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 60 minutes, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) can provide a good environment for rising.

8. 8

   Once risen, gently punch down the dough to release the air.

9. 9

   Divide the dough into 12 equal pieces.

   Ca. 2 min.

   Kokkens note: For even kiflice, use a kitchen scale to divide the dough.

10. 10

    Roll each piece into a ball, then flatten it into a circle about 15 cm in diameter.

    Ca. 5 min.

11. 11

    Cut each circle into two triangles.

    Ca. 2 min.

    Kokkens note: A pizza cutter works well for this step.

12. 12

    If using, place a small amount of crumbled feta cheese at the wider end of each triangle.

    Ca. 3 min.

13. 13

    Roll each triangle from the wide end towards the pointed end to form a crescent shape.

    Ca. 5 min.

    Kokkens note: Pinch the ends slightly to seal the filling if using.

14. 14

    Place the formed kiflice on a baking sheet lined with parchment paper, leaving some space between them.

    Ca. 2 min.

15. 15

    Cover the kiflice lightly and let them rest for another 30 minutes.

    Ca. 30 min.

    Kokkens note: This second rise will make them extra fluffy.

16. 16

    Preheat your oven to 180°C (350°F).

    Ca. 10 min.

17. 17

    Brush the risen kiflice with the beaten egg.

    Ca. 1 min.

18. 18

    Sprinkle with sesame seeds if desired.

    Ca. 1 min.

19. 19

    Bake for 18-22 minutes, or until golden brown.

    Ca. 20 min.

    Kokkens note: Baking time may vary depending on your oven.

20. 20

    Remove from the oven and let cool slightly on a wire rack before serving.

    Ca. 5 min.