Legend has it that during the 150 years of Turkish occupation of Hungary, the Ottomans (Turks) raided a Hungarian town and the local bakers, who started their work early in the day, were able to raise the alarm and thus help defeat the enemy invasion. To symbolize their victory, the bakers formed the emblem of the Turkish Empire, the crescent moon, en masse and ate the power of the enemy… and the tradition of “kifli” or croissant was born.

Kifli could be roughly translated as croissant, although it has nothing to do with croissant in the traditional sense. Although its shape is similar, it is actually made from a yeast dough cut into triangular segments, rolled up and baked like a loaf.

“Kifli” remains one of the most popular snack breads in Hungary. There are many varieties. Some are sprinkled with salt, caraway seeds, sesame seeds, and even cheese. My daughter loves it when I knead dried cranberry raisins into the dough and sprinkle the top with raw sugar. However, the most popular recipe is the so-called “kifli butter” (vajas kifli)

KIFLI

500 grams of all-purpose flour
1 teaspoon salt
2 teaspoons of sugar
1 packet of rapid rise dry yeast
1 cup of warm milk (not hot)
100 grams of melted unsalted butter
1/2 teaspoon caraway seeds to sprinkle on top

Heat the milk (don’t heat it as it will kill the yeast), pour in the dry yeast and a small pinch of sugar, cover and let sit for about 5 minutes. Melt butter, let cool to room temperature.

Mix all ingredients except caraway seeds. Form a round dough, place in a bowl, cover and let rise in a warm place for about 1 hour. I like to place the bowl on top of the stove and turn the oven up to about 250F to help. Cut into four and form four round balls. Return to bowl, cover and let rise for another 30 minutes.

Stretch each ball and cut it into two segments. Roll each one up, starting with the wide end. Let rise another 30 minutes.

Bring 6 cups of lightly salted water with 1/2 teaspoon of sugar to a boil. Dip each “kifli” in water with a spoon for 5 seconds. Remove, place on a parchment-lined baking sheet.

Beat an egg white and 1 tablespoon of water. Brush on “kifli” and sprinkle with caraway seeds. You can also use coarse salt to sprinkle on top. Bake in a preheated 375F oven until golden brown.

This is wonderful for breakfast; at a picnic with your favorite pâté; or just with milk. You can also use it as a base for a fancy sandwich.

Add dried cranberries to batter or dates and serve for breakfast with tea, coffee, or cocoa. Of course, leave out the caraway seeds and salt. Sprinkle with sugar instead.

My daughter loves to make her favorite arugula sandwich with kifli. She cuts it in half, spreads a teaspoon of blue cheese dressing, and tops the dressing with baby arugula. As much as you can fit in it. It is healthy and delicious.

Try this delicious snack that is easy to prepare by adding your favorite touches. Enjoy…