Hungarian Bread: Kifli

To go with the Hungarian Goulash I searched around for a Hungarian bread and found these crescent-shaped rolls. While searching I found that sometimes Hungarian bread has pork scratching and cheese as a filling. We had some goat’s cheese and parma ham in the fridge not doing anything, so I decided to use those and some fake bacon bits (bacon flavoured crispy soybean flakes) to simulate the crunch of the scratchings.

We also had raspberries and white chocolate left over from a tray bake I did in the week for a leaving do at Soph’s work, so I decided to use that up on a second batch of the rolls.

  • It starts with a pretty standard brioche roll recipe, which I halved to 250g flour to keep the number of rolls I ate down to a minimum! This happily made 16 rolls.
  • 250g plain flour
  • 50ml milk
  • 1 tsp sugar
  • 1 tsp instant yeast
  • 1/2 tsp salt
  • 1 egg
  • 2 tbsp rapeseed oil
  • 20g butter, melted
  • drizzle of water

The dry ingredients go in the mixer with a dough hook, and while it’s running all the wet ingredients get added. Once it’s incorporated the speed goes up to medium and it gets kneaded, with a small amount of water being added to adjust the consistency.

Once kneaded it proves until doubled in size. It’s then split into two halves, andeach half rolled out into a (rough) circle and using a pizza wheel split into 8 slices. Each slice has filling put in it at the edge:

  • Savoury
    • Goat’s cheese
    • Parma ham
    • Fake bacon bits
  • Sweet
    • Raspberries
    • White chocolate

The slices are then rolled up towards the centre and placed on a lined baking tray. These get covered and go for another prove for at least an hour.


Before baking they get an egg wash and seeds sprinkled on top (caraway for savoury, sesame for the sweet).


They bake for around 18 minutes, getting swapped over half way through, at 170c fan, until nicely golden brown. Slide the baking sheet lining onto the cooling rack, then transfer off the lining after a couple of minutes.


Soph didn’t think the caraway seeds worked with the goats cheese, but I thought it worked well. This may just be down to Soph not liking aniseed flavours, or maybe her palette is more refined than mine! We both liked the sweet version of course: can’t go wrong with white chocolate and raspberry! In both cases they tastes better warm than cold.


Only issue to think about is the watery raspberries that leaked during cooking. They didn’t make the rolls that soggy, but they did leak everywhere.

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