Cookbook:Yeasted Kifli

Kifli crescents are Hungarian pastries. Unlike the vanilla kifli, these kifli are yeasted.

Ingredients

 * ¼ cup milk, warmed
 * 1 tbsp yeast
 * 1 tsp white granulated sugar
 * 3 cups all-purpose flour
 * ½ lb (1 cup) butter
 * 1 pinch salt
 * 3½ tbsp white granulated sugar
 * ½ tsp baking powder
 * 3 egg yolks
 * ½ cup sour cream
 * ½ tsp vanilla
 * Filling (e.g. walnut filling, jam, etc.)

Procedure

 * 1) Mix together milk, yeast, and 1 tsp sugar, then set aside. Ensure it does not clump.
 * 2) Using a pastry knife, mix flour, butter, salt in a bowl until crumbly.
 * 3) Add 3½ tbsp sugar and baking powder to the flour mixture.
 * 4) In a separate bowl, whisk the egg yolks. Add the yeast mixture, then the sour cream and vanilla.
 * 5) Mix the wet ingredients with the dry ingredients. You should get a dough with the consistency of peanut butter cookie dough. Add additional flour if the dough is too sticky.
 * 6) Knead dough well and let stand 2 hours in a warm place. To allow the dough to rise, place the bowl with the dough (covered with a tea towel) onto the top rack of the oven and place a bowl of hot water on the lower rack. Leave the oven off, and this setup will gently warm and allow the dough to rise.
 * 7) Divide the dough into 5 equally-sized balls.
 * 8) Sprinkle sugar on a board, put a dough ball on the board, and roll out into a circle about 12 inches across.
 * 9) Flip the dough over and put more sugar on the board. Cut like a pizza into wedges about 1½ inches at the widest. Put about 1 tsp filling on each wedge and roll in sugar.
 * 10) Bake on a cookie sheet at 325°F for 15 minutes or until golden brown.