Kifli has always been a favorite of mine ever since I was a little girl and that wasn’t yesterday 🙂 . Now I will share with you this simply, easy to recreate, delicious alternative to regular bread. Not that there is anything wrong with bread, but having variety is never a bad thing.
You may eat Hungarian Kifli as a snack with milk, as a sandwich bread or simple serve every time you would serve bread.
INGREDIENTS
500 grams of all-purpose flour
1 teaspoon salt
2 teaspoons of sugar
1 pack of fast rising dry yeast
1 cup of warm milk (not hot)
100 grams of melted unsalted butter
1/2 teaspoon caraway seed for top of Kifli
RECIPE
Warm milk, but do not make it hot as it would kill yeast. Pour in dry yeast and sugar, cover and let stand until foamy, which is about 5 minutes.
In a bowl mix together all the ingredients, except caraway seeds. Form a round dough, place in bowl, cover and let rise in a warm place for about 1 hour.
Cut into four and form four round balls. Cover with bowl and leave to rise for 30 minutes.
Roll out each ball and cut into four, like a pie. Roll up each flat section, starting at the wide end. Let rise for another 30 minutes.
Line a baking sheet with parchment and put aside. Also bring to boil 6 cups of lightly salted 
water; also add 1/2 teaspoon sugar to it.
After the kifli has risen for 30 minutes, dip each kifli into the boiling water with a spoon for 5 seconds. Remove and place on parchment lined cookie sheet.
Pre-heat oven to 375F (180 C). Whisk together an egg white and 1 tablespoon of water. Brush each kifli and sprinkle with caraway seeds and if you are not on a salt restricted diet, with coarse salt.
Bake until golden.
It is wonderful for breakfast with butter, milk, tea or coffee; at a picnic with your favorite pate or just on its own. You can also use it as a base for a sophisticated deli sandwich.
My daughter loves to make her favorite arugula sandwich with “kifli”. She cuts it in half (lengthwise), spreads a teaspoon of blue cheese dressing on it and covers the dressing with baby arugula. As much as you can fit into it. It is healthy and delicious.
Kifli is served in Hungary every morning for 
breakfast with milk or coffee.
Learn about the legend of Kifli from my cookbook, Treasured Hungarian Family Recipes® 1 (the red book).
FOR SWEET KIFLI
For the sweet “Kifli” which is not a traditional Hungarian invention but my daughter’s who wanted to have a chocolate dessert. As she couldn’t make up her mind as to which pastry to make, she decided to mix together some unsweetened cocoa powder with sugar and used it as filling. The en result what a wonderful, chocolate filled croissant.
FILLING
2 tbsp. of unsweetened cocoa powder
2 tbsp. of regular sugar
Place 2 tsp. in each kifli before rolling into share
TOPPING
Sprinkle generously with sugar right after water bath
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