Hungarian Butter Crescents (Kifli)

 Ingredients

500 g all-purpose flour

250 ml warm milk

7 g active dry yeast

2 tablespoons sugar

1 teaspoon salt

1 egg

80 g melted butter

1 egg yolk, for brushing

Sesame seeds or poppy seeds, optional

Instructions

In a small bowl, mix the warm milk, sugar, and yeast. Leave for 5–10 minutes until foamy.

In a large bowl, combine the flour and salt. Add the yeast mixture, egg, and melted butter.

Knead for about 8–10 minutes until the dough becomes smooth and elastic.

Cover and let the dough rise in a warm place for about 1 hour, or until doubled in size.

Divide the dough into 3–4 equal portions. Roll each portion into a thin circle and cut it into triangular wedges.

Roll each triangle tightly from the wide end toward the tip to form a crescent shape.

Place the crescents on a lined baking tray, cover, and let them rise for another 20–30 minutes.

Brush with beaten egg yolk and sprinkle with sesame or poppy seeds if desired.

Bake in a preheated oven at 190°C (375°F) for 18–22 minutes, until golden brown.

Let them cool slightly before serving.

Serving Suggestion

Serve these Hungarian-style kifli warm with butter, cheese, jam, or a

cup of tea or coffee.