- 500 g Smooth white flour
- 150 ml Sunflower Oil
- 250 ml Milk
- 1 tbs Yeast fresh or dry
- 1 tbs Baking powder
- 1 tbs Salt
- 1 pcs Egg
Kiflice is one of the most common and widespread dishes across Central Europe. In Croatia they are known as kiflice, which means small rolls, in Hungary they are called kifel, in Poland are known as rogal, in Russia as a rogalik, and in Austria they are called kipferl. Austria shows first records of Kipferl from the 13th century, so it is considered kiflice here too.
It can be found in numerous shapes and sizes. Fillings also vary between regions. They can be salty or sweet, stuffed with ham, cheese, vanilla, walnut, poppy paste, and many others.
Although similar, it should be distinguished from the croissant as they are prepared from different, more bread liked dough.
Put in a bowl flour (3 cups). Add fresh or dry yeast, oil, milk, baking powder, and salt. Mix with a wooden spoon and cover with a cloth and let it drift (I usually put it near the radiator).
When the dough is lifted (you will notice that it has risen and the bladder), mix the remaining flour.
When the dough is rolled out, make a big cross in the middle and you will get four triangles. Divide each big triangle on half, and again half. The size of the kiflice depends on the number of triangles.
Put it in a heated oven at 180 degrees for about 20-25 minutes until kiflice does not get gold.