| 120 | 11 | 16 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients - Yeast Proof
- 20g fresh yeast or 7g dry yeast
- ½ tbsp sugar
- ½ tbsp flour (taken from the 400g below)
- 100ml water
Ingredients - Dough
- 400g flour
- 100 ml water
- ½ tbsp salt
- 150g soft feta cheese
- 25ml oil
Ingredients - Other
- 1 yolk
- 1 tbsp milk
- sesame seeds and/or sea salt
- butter
Method
- Mix all the yeast proof ingredients together in a bowl and let it rest for 5 minutes
- In a large bowl, add the 400g flour and salt, then mix. Pour 100ml warm water, the activated yeast, and the feta. Mix until fully incorporated then knead until it has almost fully absorbed all the water and it stops sticking. Add 25ml oil and do a final knead.
- Let the dough rest in the bowl covered for 30 to 60 minutes. When the dough has risen, knead lightly and divide into 2 pieces. Shape each piece into a ball, then rest for 5 minutes.
- Roll each ball flat into approx. 30cm circle. Cut into 8 slices, then roll the slices inwards forming a crescent roll shape; stretch the dough, start from the widest part and tuck the two corners in, then roll inwards toward the point.
- Covered, let the kifli rise for 30 minutes then spread an egg yolk + milk wash all over them, sprinkle with sesame seeds and/or sea salt. Preheat the oven to 200°C and let them rise again, then bake for 25 minutes. Brush with butter.