21 December 2012

Kiflice ( Kiflitseh) - Classic of eastern Europe




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  (7 g) packet of instant yeast
2 tbs sugar
200 g 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  (7 gr) 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.



18 comments:

  1. Je, baš si naivna ako misliš da bi izdržale tjedan dana:)) Obično prhnu isti ili najkasnije drugi dan. Vrlo nestabili kolačići, moram priznati. Da mi ih je nekoliko sada, ovdje!

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  2. Kao pto Katarina kaže, veoma zarazne kiflice... I meni bi dobro došlo nekoliko... :)

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  3. This looks great..very inviting.

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  4. Would love it for breakfast with some milk

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  5. I am so happy I found your blog;I am learning about all kinds of wonderful recipes that are new to me.
    Rita

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  6. Lipe su ti a virujen i ukusne,tako izgledaju, volin kiflice!:)

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  7. Muito bom aspecto!
    Desejo que tenha um Feliz Natal.
    Bjs.

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  8. Slažem se, naše kiflice su najbolje! Da ih barem imam sad za doručak

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  9. Pravi domaći klasik! I još kad su s domaćim pekmezom mljac!

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  10. hi jasna, first time see this dessert- thanks for sharing a classic recipe and i have never been to the eastern part of europe. now getting to know better thru your renet recipes.
    WISHING YOU AND FAMILY A MERRY CHRISTMAS AND HAPPY HOLIDAYS. HAVE A GREAT FIESTA WITH ALL THE DELICIOUS AND AUTHENTIC FOODIES PREPARED BY YOU.

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  11. Super kiflice, i nakon svih kolačića i finih zalogaja zadnjih dana i sada bih rado zagrizla u barem jednu, ovako prhku i finu !

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  12. Draga Jasna, zelim ti sretnu i uspjesnu 2013. godinu i hvala za lijepo druzenje u prosloj :)

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  13. How many grams or teaspoons is packet yeast please?

    Hvala lepo!

    Od

    Bozana

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    Replies
    1. Bozana, Jedno pakovanje kvasca je obicno 7 gr ili 1 ravna mala kasika.

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    2. Hvala puno Jasna! Much appreciated for your response! :D

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