Are you craving a delightful treat that's both easy to make and incredibly delicious? Look no further than these Hungarian Kifli! These crescent-shaped rolls, filled with a tangy cream cheese mixture, are a perfect addition to any occasion – from a casual weeknight dinner to a festive gathering. They're surprisingly simple to make, even for beginner bakers, resulting in a homemade delight that's far superior to anything store-bought. Get ready to impress your family and friends with this quick and easy recipe for a truly unforgettable taste of Hungary!
Ingredients:
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup warm water (105-115°F)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon salt
- ⅓ cup unsalted butter, melted and slightly cooled
- 3 to 3 ½ cups all-purpose flour, plus more for dusting
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk (optional, for egg wash)
- Coarse sugar, for sprinkling (optional)
Instructions:
Getting Started: Activating the Yeast
- In a large bowl, dissolve the yeast in warm water. Add the sugar and let stand for 5-10 minutes until foamy. This ensures your yeast is active and ready to work its magic.
Making the Dough:
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Beat in the egg and salt. Stir in the melted butter until well combined.
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Gradually add the flour, one cup at a time, mixing until a soft dough forms. You may not need all 3 ½ cups of flour; add only enough to create a dough that's slightly sticky but not overly wet.
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Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until it's manageable.
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Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size. This allows the yeast to do its job, giving you wonderfully light and airy kifli.
Preparing the Filling:
- While the dough is rising, prepare the cream cheese filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Shaping and Baking the Kifli:
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Once the dough has doubled, punch it down gently to release the air. Roll it out on a lightly floured surface into a large rectangle, about ⅛ inch thick.
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Spread the cream cheese filling evenly over the dough.
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Starting from the long side, tightly roll the dough into a log.
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Cut the log into 1-inch slices. Curve each slice into a crescent shape and place them onto a baking sheet lined with parchment paper.
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If using, brush the kifli with the egg yolk for a golden brown finish. Sprinkle with coarse sugar, if desired.
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Let the shaped kifli rise for another 15-20 minutes.
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Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until golden brown.
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Let cool slightly on a wire rack before serving.
Tips and Variations:
- For a richer flavor: Use brown sugar instead of granulated sugar in the dough.
- Add some zest: Incorporate lemon or orange zest into the cream cheese filling for a bright citrusy twist.
- Nutty goodness: Add chopped nuts like walnuts or pecans to the filling for added texture and flavor.
- Sweet and savory combo: Try adding a pinch of cinnamon to the cream cheese filling for a unique flavor profile.
- Make it ahead: The dough can be made ahead of time and refrigerated overnight. Just allow for extra rising time before shaping and baking.
Nutritional Information (per Kifli, approximate):
Calories: 150-200, Fat: 8-12g, Carbohydrates: 20-25g, Protein: 3-5g. Note: Nutritional information will vary based on specific ingredients used and portion size.
These Hungarian Kifli with cream cheese are a simple yet rewarding baking project. The delightful combination of flaky dough and creamy filling makes them an irresistible treat for any occasion. Enjoy the process of homemade cooking and the delicious results!