Hungarian croissants made from yeast dough – Kifli

Ingredients for 1 servings:

• 700 g flour
• 1 cube of yeast
• 400 ml milk, lukewarm
• 120 g margarine, soft
• 2 tbsp oil
• 2 tsp sugar
• 2 tsp salt
• 1 m.-sized egg(s)
• 1 tbsp milk
• some caraway
• some salt

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Sift flour into a bowl. Make a well in the center and crumble in the yeast. Sprinkle sugar over the yeast and carefully fill with a little lukewarm milk (pre-dough). Let stand for about 10 minutes until the yeast has completely dissolved. Now add the remaining milk, the margarine, the oil and the salt and knead for at least 8 minutes until you have a smooth dough. Cover the dough and let it rise in a warm place for at least 1 hour. Knead the dough again briefly and weigh out balls weighing about 50g (I used about 26). Shape the balls into small cones with your hands and roll them out thinly (they should now look like a large pizza slice). Roll the dough into croissants. Let rise for another 20 minutes. Whisk the egg with a tablespoon of milk and brush the croissants with the mixture. Sprinkle with salt and caraway seeds. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes until golden brown.