Yeasted Kifli
Yeasted kifli are Hungarian crescent pastries made from a rich, buttery dough that rises before it is rolled. Sour cream and egg yolks keep the crumb tender, while the sugared board gives each wedge a lightly crisp, sweet crust as it bakes. The dough is cut like a pizza, so one round yields many small pieces. Fill them with walnut paste or jam, whichever you have on hand.
Instructions
Stir the warmed milk, yeast and 1 tsp sugar together and set the mixture aside. Make sure the yeast dissolves and does not sit in clumps.
In a large bowl, cut the flour, butter and salt together with a pastry knife until the mixture looks crumbly. Stir in the 3½ tbsp sugar and the baking powder.
In a separate bowl, whisk the egg yolks, then add the yeast mixture, followed by the sour cream and vanilla. Pour the wet mixture into the dry ingredients and combine. The dough should resemble peanut butter cookie dough, so add a little more flour if it feels too sticky.
Knead the dough well, cover the bowl with a tea towel, and leave it for 2 hours somewhere warm. One way is to set the bowl on the top oven rack with a bowl of hot water on the lower rack, keeping the oven switched off.
Divide the risen dough into 5 equal balls. Sprinkle sugar on a board, then roll one ball out into a circle about 12 inches across.
Turn the circle over and add more sugar to the board. Cut it into pizza-style wedges about 1½ inches wide at the broad end. Put about 1 tsp filling on each wedge and roll it up, then roll the pastry in sugar.
Place the crescents on a cookie sheet and bake at 325°F for 15 minutes, or until golden brown.
Make it personal.
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