Kifli

Ingredients

• 600 g plain flour
• 280 ml milk, warm
• 7 g dry yeast
• 80 g sugar
• 100 g butter, softened
• 2 pieces eggs
• 1 tsp salt
• 200 g jam or crumbled sirene
• 2 tbsp icing sugar, to dust

Steps

1. 1
   Dissolve the yeast with a spoon of the sugar in the warm milk and leave 10 minutes until foaming.
2. 2
   Work in the flour, remaining sugar, salt, one egg and the softened butter to a soft dough. Knead 10 minutes until it pulls away cleanly from the bowl.
3. 3
   Prove in a warm place 1 hour until doubled.
4. 4
   Divide into two balls and roll each into a circle about 30 cm across.
5. 5
   Cut each circle into 12 wedges, like a pizza.
6. 6
   Put a small spoon of filling at the wide end of each wedge and roll towards the point, then curve the ends inwards into a crescent.
7. 7
   Arrange point-side down on a lined tray, cover and prove another 30 minutes — skipping this second rise gives you dense, heavy kifli.
8. 8
   Brush with the remaining beaten egg and bake at 180C for 18-20 minutes. Dust with icing sugar while warm.