This recipe for the softest moon shaped rolls or as we say kifli, is spreading as a lightning on the internet. They’re really good, so if you haven’t tried them yet, give them a try. I don't know why they're named Albert, maybe some chef Albert made them first, who knows :) Recipe is for about 30 pieces, if it's too much for you, half the dose.
Ingredients:
Dough
- 1 kg of flour (35 oz)
- 40 g cube of fresh yeast (or 2 bags of active dry yeast)
- 1/2 liter of lukewarm milk (2 cups)
- 4 teaspoons sugar
- 4 teaspoons salt
- 2 eggs
- 1 egg white
- 200 ml of oil (3/4 cup)
- 1 tablespoon apple cider vinegar or plain
For coating
- 1 egg yolk, mixed with 2 tablespoons of water
- little salt
Preparation:
- Put crushed yeast, a little sugar and warm milk in a bowl, stir and leave the yeast to activate, then add all the ingredients and knead a smooth dough.
- Let the dough rise for 1 hour.
- When the dough rises, coat the work surface with a little oil, divide the dough into balls, about 50 g heavy. Do this so the rolls are approximately the same and coat each ball with a little oil.
- Roll out the balls in an oval shape then roll and form a moon shaped kifli.
- Arrange them with a space on the baking tray aligned with baking paper.
- Coat the rolls with egg yolk mixed with water and sprinkle a little salt. Leave for 30 minutes to rise again.
- Put the rolls in the cold oven, then turn on the oven at 200 C (392 F). Bake (after oven is warm) for about 15-20 minutes or until they get a beautiful color.
