Kifle

Ingredients for 4 servings:

• 500 g flour, type 550
• 1 packet of dry yeast
• 1 tsp salt
• 1 pinch(s) sea salt, coarse
• 1 tsp, heaped sugar
• 1 tsp vinegar
• 200 ml water
• 50 ml cream
• 2 tbsp margarine

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 32 minutes

Yugoslavian rolls, super soft, incredibly delicious rolls

After several visits to Bosnia, I’ve grown fond of the local rolls, called kifle there. They taste incredibly delicious and are very soft. First, prepare the dough. Proceed as follows: Briefly heat the margarine, cream, vinegar, and water in the microwave (not hot, lukewarm). Combine the flour, dry yeast, salt, and sugar. Add the heated liquid to the flour mixture. Knead the dough for 8 minutes with a hand mixer or your hands. The dough should now feel soft and can be easily removed from the bowl. Preheat the oven for one minute. It should be warm, but not hot. Shape the dough into a ball, return it to the bowl, and cover and place it in the preheated oven. After 45 minutes, remove the dough from the oven. It should have at least doubled in size. Shape the dough into a sausage shape and divide it into 8 pieces, which are then rolled into 8 small balls. Roll out each ball at a time until it is long and thin. Roll up the rolled-out dough from one side. The shape should resemble a croissant. Place the formed kifle on a baking sheet and place it in the still warm oven for one hour. Remove the kifle from the oven. Preheat the oven to 250°C (top/bottom heat). Brush the kifle with water and sprinkle with sea salt. Place the baking sheet with the kifle in the preheated oven, pour half a cup of water into the hot oven, and bake for 12 minutes. After 5 minutes of baking, open the oven door once to let the steam escape. After baking, remove the kifle from the oven and place them on a wire rack to cool.