Kifli is a traditional Hungarian bread roll shaped into a beautiful crescent before baking. It is a beloved part of Hungarian culinary heritage and is often enjoyed just like everyday white bread.
These homemade kifli are light, fluffy, slightly crisp on the outside, and wonderfully soft inside. Topped with coarse salt and caraway seeds, they are perfect for breakfast, sandwiches, or enjoying fresh from the oven.
📝 Ingredients
For the Dough
- 4 cups (500 g) all-purpose flour
- ½ tablespoon salt
- 1 tablespoon instant dry yeast
- 1 teaspoon powdered sugar
- 2 heaping tablespoons sour cream
- 220 ml lukewarm milk
- 120 ml lukewarm water
For Topping
- 1 egg, beaten
- Coarse salt
- Whole caraway seeds
👩🍳 How to Make Hungarian Kifli
1. Activate the Yeast
Combine the lukewarm milk, powdered sugar, and yeast in a small bowl. Sprinkle a little flour over the mixture, cover, and let it rest for about 5 minutes.
2. Make the Dough
Add the salt to the flour and mix well. Add the sour cream, lukewarm water, and the milk mixture with the activated yeast.
Knead everything together until you have a smooth, soft dough. Transfer the dough to a lightly floured surface and knead for another minute.
3. Let the Dough Rise
Place the dough in a lightly floured bowl and cover it with plastic wrap or a clean kitchen towel.
Let it rise in a warm place until it has doubled in size.
4. Divide the Dough
Once the dough has risen, divide it into 8 equal pieces and shape each piece into a ball.
Cover the dough balls and let them rest for 15 minutes.
5. Shape the Kifli
Lightly oil your work surface. Roll each dough ball into a thin triangular shape, approximately 2–2.5 mm thick.
Starting from the wider end, roll the dough toward the pointed end to create the classic crescent-shaped kifli.
Place the shaped rolls on a baking tray lined with parchment paper.
6. Second Rise
Cover the kifli and let them rest for another 15 minutes.
Meanwhile, preheat your oven to 215°C (420°F).
7. Add the Topping
Brush each kifli with beaten egg, then sprinkle with coarse salt and whole caraway seeds.
Lightly spray the kifli with water before placing them in the oven.
8. Bake
Place a heatproof pan containing approximately 200 ml (about 1 cup) of water on the bottom of the oven. The steam will help the kifli rise evenly and develop a lovely texture.
Bake at 215°C (420°F) for 10 minutes.
Then reduce the temperature to 200°C (395°F) and bake for another 12–15 minutes, or until the kifli are beautifully golden brown.
9. Finish
Immediately after removing the kifli from the oven, lightly spray them with water. This helps give them a beautiful, shiny finish while keeping the crust pleasantly tender.
