Kifle

Ingredients for 1 servings:

• 1 kg wheat flour type 405
• 500 ml milk, lukewarm
• 1 cube of yeast
• 5 tbsp sugar
• 1 tbsp salt
• 2 eggs
• 200 ml vegetable oil
• sesame
• Flour for the work surface
• some milk for brushing
• 1 egg yolk for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Milk sesame croissants from Tetova

Take about half a cup of the milk and dissolve the yeast in it with some of the sugar. Let it rise for about 10 minutes. Then, using the remaining ingredients, knead into a soft yeast dough and cover and let it rise for about 45 minutes. Divide the dough into 4 portions, shape into rolls, and roll each out with a rolling pin to about 40 cm in diameter. Divide each into 8 cake slices, roll from the outside in, like croissants, and place on two baking sheets, slightly creasing the ends. Cover everything and let it rise for another 15 minutes, until the oven has reached the right temperature. Brush with the egg yolk and milk mixture, sprinkle with sesame seeds, and bake at 200-220°C (top/bottom heat) for about 20-25 minutes until golden brown. After baking, cover with a cloth to soften them a little. We eat kifle for afternoon tea or brunch with feta cheese, olives, etc. My little brother likes them without sesame and filled with chocolate.