"Soft, buttery, and incredibly cheesy Hungarian crescent rolls (kifli) that are crispy on the outside and wonderfully layered on the inside. This recipe skips the initial bulk fermentation, making it surprisingly quick to prepare."
📊 Nutrition Facts (per serving)
- Calories: 290 kcal
- Protein: 7g
- Carbs: 29g
- Fat: 15g
- Fiber: 1g
🛒 Ingredients
Dough
- 600g all-purpose flour
- 100g butter (softened, or margarine)
- 30g fresh yeast (or 9g active dry yeast)
- 150ml milk (lukewarm)
- 1 egg
- 120g sour cream
- 1 tsp sugar
- 2 tsp salt (or to taste)
Filling
- 100g butter (softened, or margarine)
- 100g cheese (grated, half can be smoked cheese for extra flavor)
Topping
- 1 egg (beaten)
- to taste grated cheese and seeds (such as sesame, poppy, or caraway seeds)
👨🍳 Instructions
Step 1: Activate the Yeast
Warm the milk until lukewarm. Stir in the sugar, crumble in the fresh yeast, and set aside in a warm place for about 5 minutes to bloom and become frothy.
Step 2: Mix the Dough
In a large mixing bowl, combine the flour and salt. Add the sour cream, egg, and the activated yeast mixture. Begin kneading the ingredients together.
Step 3: Incorporate the Butter
Once the dough begins to hold together, add the 100g of softened butter. Continue kneading thoroughly until you get a smooth, elastic, and non-sticky dough.
Step 4: Roll, Fill, and Rest
Without letting the dough rise first, place it onto a lightly floured work surface. Roll it out as thin as possible. Spread the 100g of softened butter evenly over the surface, sprinkle with the grated cheese, and roll it up tightly starting from the shorter side. Cover the roll and let it rest for 10 minutes.
Step 5: Shape and Proof
Cut the rolled dough log in half. Roll out one half into a rectangle of approximately 30x40 cm. Cut the sheet into triangles depending on your desired crescent size. Make a small vertical cut at the center of the wide base of each triangle, then roll them up tightly toward the tip to form crescent shapes. Place them on a baking sheet lined with parchment paper, leaving space between them. Let them rise in a warm place for 30 minutes. Repeat the process with the other half of the dough.
Step 6: Bake to Golden Perfection
Preheat your oven to 180°C (350°F). Place a small oven-safe dish filled with water at the bottom of the oven to create steam. Brush the risen crescents with the beaten egg and generously sprinkle with grated cheese and seeds. Bake for 15-20 minutes, or until they are beautifully golden brown and crispy.
📝 Author Notes
If you are looking for a delicious, soft, and cheesy crescent roll that pairs perfectly with breakfast, this recipe is sure to please. These rolls are simple to make, and because the dough doesn't require a long first rise, they come together relatively quickly. They are best served fresh out of the oven, but they stay wonderfully soft and delicious the next day too!
🥡 Storage Tips
Store any leftover crescent rolls in an airtight container or bread box at room temperature for up to 2-3 days. To restore their freshly-baked crispiness, reheat them in a preheated oven at 150°C (300°F) for 5 minutes.