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Kifli (Hungarian Nut Rolls)

CindaCinda Serianni
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servings:
Makes 10 dozen

Save this recipe 3
Save this recipe 3
servings:
Makes 10 dozen

Ingredients

Using Fresh Yeast
  • 5 1/2 cups unsifted bread flour
  • 2 fresh yeast cakes
  • 1 cup milk
  • 1 lb butter
  • 4 egg yolks
Using Quick Dry Yeast
  • 5 1/2 cups unsifted bread flour
  • 2 pkgs dry yeast
  • 1 tsp sugar
  • 1/2 cup lukewarm water
  • 1/2 cup carnation milk
  • 1 lb butter
  • 4 egg yolks
Nut Filling
  • 1 lb ground walnuts
  • 2 egg whites
  • 1/2 cup granulated sugar
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directions

If using fresh yeast

Work butter into flour with pastry blender as for a pie paste. Dissolve yeast in cold milk and add beaten egg yolks. Work into flour and butter. Knead about 5 minutes until dough leaves hands and sides of bowl. Cover with cloth and allow to stand in a cool place for at least 8 hours.

If using dry yeast

Dissolve yeast in the water mixed with sugar.(stand 10 min.) Work butter into flour with pastry blender as for a pie paste. Beat egg yolks and mix with milk. Stir into yeast mixture and add to flour and butter. Knead about 5 minutes until dough leaves hands and sides of bowl. Leave at room temperature for 1 hour and place in refrigerator for another 2 hours.

Filling

Mix nuts with sugar and egg whites. Beat remaining 2 egg whites for brushing the cookies.

Assembly

  • 1

    This dough will get sticky if allowed to get warm. Turn dough out on to a sugared board and cut into 6 sections. Work on one section at a time leaving rest of dough in the refrigerator.

  • 2

    Roll dough to about 1/8“ thick, cut in 2” squares and place a tsp of nut filling in each square. Roll diagonally and turn into crescents. Brush with egg white and sprinkle with sugar and place on well greased cookie sheets. Bake until golden for about 20 minutes at 350°. Do not underbake.


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