Every country in eastern Europe has some kind of kiflice. These are coming from countries of former Yugoslavia.
Ingredients:
500 g flour
1/2 cup milk, warm
1 packet of instant yeast
2 tbs sugar
200 gr butter, softened (or 175 g lard)
100 ml sour cream
1 tsp lemon zest (optional)
jam for filling
icing sugar for dusting / rolling in
Method:
Mix yeast, 1 tbs flour and 1 tsp sugar with milk. Let it activate.
Mix all dry ingredients, add butter, activated yeast and sour cream. Make a soft dough, kneading for at least 5 minutes. Divide into 4 balls and let it (covered) double in a warm spot. After an hour or so, roll out each ball into a (large dinner plate size) circle. Cut wedges (8 or 12) with pizza cuter. Place 1/2 tsp of jam on each end of dough, fold corners then roll towards sharp corner (picture bellow). Place kiflice on a baking sheet, cover with clean cloth and let it rest for 30 min. Preheat oven to 170*C, bake for 12-15 minutes. Cool slightly, then roll each into icing sugar. Lasts for a week, stored in a cool, dry spot.
Kiflice
Mnoge ih zemlje imaju, ali su nase najbolje!
Potrebno:
1/2 kg brasna
1/2 solje mlakog mlijeka
1 pakovanje instant kvasca
2 K secera
200 gr maslaca, omeksalog (ili 175 gr masti)
1 dl kajmaka / vrhnja
1 k ribane limunove korice (ako zelite)
dzem za filovanje
secer u prahu za uvaljati
Nacin:
Pomijesajte 1 K brasna i 1 k secera sa kvascem i mlijekom, ostavite da se aktivira.
Pomijesajte sve ostale suhe sastojke, ubacite kvasac, maslac i vrhnje. Mijeste tijesto bar 5 minuta; podijelite na 4 lopte pokrijte i ostavite nadolaziti. Nakon 1 sata (otprilike) razvaljajte svaku loptu na velicinu velikog tanjira. Rezite kao picu na 8 ili 12 dijelova. Na kraj svakog dijela stavite 1/2 k dzema, pritisnite uglove pa zarolajte prema kraju. Postavite na pleh, pokrijte i ostavite 30 minuta na toplom.
Ukljucite rernu na 170*C, pecite 12-15 minuta. Malo prohladite pa jos tople uvaljajte u secer u prahu. Mogu trajati 1 sedmicu na hladnom i suhom mjestu.
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