Kipfel, also called Laugencroissants, a popular variety of the French croissant in Southern Germany. Photo by Sundar1.
- 1/4 cup milk (warmed)
- 1 tbsp yeast
- 1 tsp sugar
- 3 cups flour
- 1/2 lb. butter (1 cup)
- pinch salt
- 3-1/2 tbsp sugar
- 1/2 tsp baking powder
- 3 egg yolks
- 1/2 cup sour cream
- 1/2 tsp vanilla
A Kipfel, also called in German, Hörnchen. Photo by Hutschi.
Procedure
- Mix together milk, yeast and 1 tsp sugar and set aside. Ensure it does not clump.
- Using a pastry knife, Mix flour, butter, salt in a bowl.
- Add 3-1/2 tbsp sugar and baking powder to the flour mixture.
- In a separate bowl, mix 3 egg yolks. Add the yeast mixture. Then add sour cream and vanilla.
- Mix the wet ingredients with the dry ingredients. Should have the consistency of peanut butter cookie dough. Add flour if sticky. Knead well and let stand 2 hours in a warm place. To allow the dough to rise, we place the bowl with the dough (covered with a tea towel) onto the top rack of our oven and place a bowl of hot water on the lower rack. Leave the oven off and it will gently warm and allow the dough to rise.
- Divide the dough into 5 equal sized balls. Sprinkle sugar on a board, put a dough ball on the board, and roll out into a circle about 12 inches across. Flip the dough over and put more sugar on the board. Cut like a pizza into wedges about 1-1/2 inches at widest. Put filling on each wedge (about 1 tsp each) and roll in sugar, poppy seeds, salt or leave it plain. Bake on a cookie sheet at 325 F for 15 min until golden brown.
Kipfel with poppy-seed sprinkled on top. Each nationality calls them differently.
Filling can be walnut filling, jam, butter etc.
This recipe makes 60-80 Kifli. Kifli Crescents are the Hungarian name for these crescents
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