Hungarian Kifli is a beloved traditional pastry that brings a delightful blend of flaky texture and rich flavor to any table. This crescent-shaped roll has been a staple in Hungarian households for generations, often enjoyed with a cup of coffee or as a savory snack. What sets our recipe apart is the addition of sour cream, which adds a subtle tang and makes the dough incredibly tender.
Ingredients
To prepare Hungarian Kifli with Sour Cream, we carefully select ingredients that build a tender dough, a flavorful filling, and a rich topping. Below is a breakdown of all essential components for this traditional pastry.
Dough Ingredients
Our dough combines classic elements with sour cream to boost moisture and texture. Precise measurements guarantee the perfect flaky consistency.
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 3 cups (375 g) | Sifted |
| Unsalted butter | 1 cup (225 g) | Cold and diced |
| Granulated sugar | 2 tablespoons | |
| Salt | 1 teaspoon | |
| Sour cream | ½ cup (120 g) | Full-fat for creaminess |
| Active dry yeast | 2 teaspoons | Dissolved in warm water |
| Warm water | ⅓ cup (80 ml) | About 110°F (43°C) |
| Egg yolk | 1 | For dough binding |
Filling Ingredients
Our traditional filling balances sweetness and nutty aroma, enriching every bite.
- Ground walnuts: 1 cup (100 g), finely ground for optimal texture
- Granulated sugar: ⅓ cup (70 g), to sweeten naturally
- Vanilla extract: 1 teaspoon, for subtle flavor depth
- Lemon zest: 1 teaspoon, freshly grated to add brightness
Sour Cream Topping
The signature glossy finish elevates the Kifli’s look and taste. Use these exact ingredients for the topping:
- Sour cream: ⅓ cup (80 g), smooth and full-fat
- Egg yolk: 1, to enrich and add color
- Granulated sugar: 1 tablespoon, to enhance caramelization
We combine these to create a luscious glaze that seals in moisture and delivers that authentic Hungarian touch.
Equipment Needed
To create the perfect Hungarian Kifli with Sour Cream, using the right equipment is essential. The tools below will help us achieve that signature flaky texture and rich flavor.
- Mixing Bowls
We need at least two bowls: one for the dough and another for mixing the walnut filling.
- Measuring Cups and Spoons
Precise measurements matter. Use standardized measuring tools for flour, sugar, yeast, and liquids.
- Stand Mixer or Hand Mixer with Dough Hook Attachment
While kneading by hand is possible, a stand mixer speeds up the process and ensures a uniform dough consistency.
- Rolling Pin
To roll out the dough thinly and evenly, which is crucial for the crescent shape and delicate texture.
- Sharp Knife or Pizza Cutter
For cutting the dough into precise triangles before shaping the kifli.
- Baking Sheet
Use a heavy-duty baking sheet lined with parchment paper to prevent sticking and promote even baking.
- Pastry Brush
Essential for applying the sour cream topping evenly over the rolls before baking.
- Cooling Rack
To cool the kifli properly, preventing sogginess and preserving flakiness.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Combine dough ingredients and filling |
| Measuring Cups | Accurate ingredient measurement |
| Stand Mixer (Dough Hook) | Knead and develop dough structure |
| Rolling Pin | Roll dough into thin sheets |
| Sharp Knife/Pizza Cutter | Cut dough into triangles |
| Baking Sheet | Bake kifli evenly |
| Pastry Brush | Apply sour cream topping |
| Cooling Rack | Cool pastries without moisture buildup |
By gathering these essential tools, we set ourselves up for baking success with the Hunagrian Kifli Recipe Sour Cream. Every piece of equipment contributes to creating flaky, flavorful pastries that are true to the traditional recipe.
Prep Work
To create the perfect Hungarian Kifli with Sour Cream, thorough preparation is essential. Let’s break down each component to ensure our dough, filling, and topping are ready for assembly.
Preparing the Dough
- Activate the yeast: Combine active dry yeast with warm water (around 110°F) and a pinch of sugar. Let it sit for 5-7 minutes until foamy. This ensures proper fermentation for a light dough.
- Mix dry ingredients: In a large bowl, sift together all-purpose flour, granulated sugar, and salt for even distribution.
- Incorporate wet ingredients: Add the activated yeast mixture, unsalted butter (softened), sour cream, and egg yolk into the dry ingredients.
- Knead the dough: Use a stand mixer with a dough hook or knead by hand for 8-10 minutes until the dough is smooth and elastic. This develops gluten for a supple texture.
- First rise: Place the dough in an ungreased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Pro Tip: The sour cream hydrated in the dough not only tenderizes it but creates that signature subtle tang making our kifli unforgettable.
Preparing the Filling
- Combine ground walnuts and sugar: In a medium bowl, mix ground walnuts with granulated sugar and add vanilla extract.
- Add lemon zest: Incorporate freshly grated lemon zest to brighten the flavor and balance the sweetness.
- Mix thoroughly: Stir until the filling is evenly blended and slightly moist but not runny.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Ground walnuts | 1 cup | Finely ground |
| Granulated sugar | 2/3 cup | |
| Vanilla extract | 1 tsp | |
| Lemon zest | 1 tsp | Freshly grated, finely |
Preparing the Sour Cream Topping
- Whisk ingredients: In a small bowl, combine full-fat sour cream, an egg yolk, and a small amount of granulated sugar.
- Ensure smooth texture: Whisk vigorously until the mixture is smooth and slightly thickened. This topping will give the kifli an enticing glossy finish.
- Set aside untill needed: Keep at room temperature for easy brushing before baking.
| Ingredient | Quantity |
|---|---|
| Full-fat sour cream | 3 tbsp |
| Egg yolk | 1 |
| Granulated sugar | 1 tsp |
Instructions
Follow these detailed steps to create authentic Hungarian Kifli with Sour Cream that offers a tender crumb and flaky texture enhanced by the rich sour cream.
Making the Dough
- Activate the yeast by dissolving 2 1/4 teaspoons of active dry yeast and 1 teaspoon of granulated sugar in 1/2 cup of warm water (105°F–110°F). Let it sit for 5–7 minutes until foamy.
- In a large mixing bowl, combine 3 1/2 cups of all-purpose flour with 1 teaspoon of salt and 2 tablespoons of granulated sugar.
- Cut 1 cup of unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingers to blend the butter until the mixture resembles coarse crumbs.
- Add 1 cup of full-fat sour cream, the activated yeast mixture, and 1 egg yolk to the bowl.
- Mix ingredients together using a stand mixer fitted with a dough hook or knead by hand. Knead for 8 to 10 minutes on a lightly floured surface until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 to 1 1/2 hours, or until it doubles in size.
Rolling and Shaping the Kifli
- Preheat your workspace and flour your rolling pin lightly.
- Punch down the risen dough gently to release air.
- Divide dough into 3 equal portions for ease of handling.
- Roll each portion into a 12-inch diameter circle about 1/4 inch thick.
- Using a sharp knife or pizza cutter, slice each circle into 12 equal wedges, resembling pizza slices.
| Step | Detail |
|---|---|
| Dough Portions | 3 |
| Diameter per Portion | 12 inches |
| Thickness | 1/4 inch |
| Wedges per Portion | 12 |
Filling and Rolling the Kifli
- Prepare filling by mixing 1 cup finely ground walnuts, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, and zest of one lemon in a bowl.
- Spoon about 1 tablespoon of the walnut filling onto the wider end of each dough wedge.
- Starting from the wide end, roll the dough wedge tightly toward the pointed end to form the classic crescent shape.
- Place each shaped kifli seam side down on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Cover loosely with a kitchen towel and let them rise for an additional 30 minutes.
Baking the Kifli
- Preheat oven to 350°F (175°C).
- Prepare the sour cream topping by whisking together:
- 1/2 cup full-fat sour cream
- 1 egg yolk
- 2 tablespoons granulated sugar
- Brush the tops of each kifli generously with the sour cream mixture to achieve a glossy finish.
- Bake for 18 to 22 minutes, or until golden brown and cooked through.
- Remove from the oven and transfer to a cooling rack. Allow kifli to cool slightly before serving to enjoy the perfect balance of flakiness and moisture.
Serving Suggestions
Enjoying our Hungarian Kifli with Sour Cream at its best means pairing it thoughtfully to enhance its delicate flavor and flaky texture. Here are some of our favorite ways to serve this iconic pastry:
- Fresh with Coffee or Tea
Serve warm, straight from the oven, alongside a steaming cup of black coffee or a fragrant herbal tea. The subtle tang of the sour cream in the kifli balances beautifully with the rich bitterness of coffee or the soothing notes of tea.
- With Fruit Preserves or Jam
Spread a dollop of apricot or raspberry jam on the flaky kifli for a sweet contrast. The nutty and lemony filling inside tastes even more vibrant with a fruity accompaniment.
- Dust with Powdered Sugar
For a touch of elegance and sweetness, lightly dust the baked kifli with powdered sugar. This simple garnish adds a delicate visual appeal and a subtle sweetness that complements the walnut filling.
- As a Dessert with Whipped Cream or Ice Cream
Serve Hungarian Kifli warm topped with freshly whipped cream or a scoop of vanilla ice cream. The creaminess intensifies the crumbly texture and sour cream richness.
- Savory Pairings
Though traditionally sweet, these pastries can also complement savory spreads like cream cheese or herb butter for a unique twist, perfect for brunch or afternoon snacks.
| Serving Option | Recommended Pairing | Flavor Profile Enhancement |
|---|---|---|
| Coffee or Tea | Hot brewed | Balances flaky richness with warmth |
| Fruit Preserves or Jam | Apricot, Raspberry | Adds sweet, fruity notes |
| Powdered Sugar | Light dusting | Visual appeal and mild sweetness |
| Whipped Cream or Ice Cream | Vanilla or plain | Creamy contrast to nutty filling |
| Savory Spreads | Cream cheese, Herb butter | Adds creamy, savory dimension |
“The balance we achieve with the sour cream in the dough and the sweet walnut filling shines brightest when paired with simple accompaniments that do not overpower the pastry’s delicate flavors.“
For the best experience, serve your Hungarian Kifli slightly warm to preserve its tender crumb and enjoy the satisfying contrast of creamy and nutty flavors combined with its tender tangy dough.
Storage and Make-Ahead Tips
To maintain the freshness and flavor of our Hungarian Kifli with Sour Cream, proper storage and preparation in advance are essential. Here are the best practices to keep your kifli tender and delicious.
Storing Fresh Kifli
- Allow the kifli to cool completely on a wire rack. This step prevents sogginess caused by trapped steam.
- Store cooled pastries in an airtight container or resealable plastic bag.
- Keep them at room temperature for up to 2 days to preserve the flaky texture.
- For longer storage, refrigerate them tightly wrapped in plastic wrap for up to 5 days. Note refrigeration may slightly soften the crisp exterior.
Freezing for Extended Storage
- Wrap individual kifli tightly in plastic wrap followed by aluminum foil to prevent freezer burn.
- Place wrapped kifli in a freezer-safe container or bag.
- Freeze for up to 3 months without sacrificing much flavor or texture.
Reheating Instructions
| Method | Temperature & Time | Notes |
|---|---|---|
| Oven | 350°F (175°C) for 8–10 minutes | Removes excess moisture, restores crispness |
| Toaster Oven | Medium setting, 5–7 minutes | Convenient for one or two pieces |
| Microwave (Not Recommended) | 15–20 seconds, low power | Can make kifli chewy and softens the crust |
Tip: Reheat wrapped loosely in foil for a soft crumb or directly on the rack for extra crispness.
Make-Ahead Dough and Assembly Tips
- Prepare the dough and filling in advance. After the first rise, punch it down, wrap it tightly in plastic, and refrigerate for up to 24 hours. This slows fermentation and deepens flavor.
- For best results, bring refrigerated dough back to room temperature before rolling.
- You can shape and fill the kifli ahead of time, place them on a parchment-lined baking sheet, cover lightly with plastic wrap, and refrigerate for up to 12 hours before baking.
- Allow refrigerated shaped kifli to rise for 30 minutes at room temperature before baking to ensure optimal puffiness.
Taking these steps assures your Hungarian Kifli Recipe Sour Cream retains its signature flaky texture and delicious tang every time you serve it.
Conclusion
Hungarian Kifli with sour cream is a timeless treat that brings warmth and tradition to any table. Its delicate balance of flaky dough and rich, nutty filling makes it a versatile pastry perfect for both sweet and savory moments.
Mastering this recipe means embracing the art of patience and precision, resulting in a pastry that delights every time. Whether enjoyed fresh or reheated, it’s a wonderful way to share a taste of Hungarian heritage with family and friends.
Frequently Asked Questions
What is Hungarian Kifli?
Hungarian Kifli is a traditional crescent-shaped pastry known for its flaky texture and rich, tangy flavor, often enjoyed with coffee or as a savory snack.
What ingredients are used in Hungarian Kifli with sour cream?
The dough includes all-purpose flour, unsalted butter, granulated sugar, salt, sour cream, active dry yeast, warm water, and an egg yolk. The filling has ground walnuts, sugar, vanilla extract, and lemon zest, with a sour cream topping.
Why is sour cream used in the dough?
Sour cream tenderizes the dough and adds a subtle tang, enhancing the pastry’s moistness and flaky texture.
What equipment do I need to make Kifli?
You need mixing bowls, measuring cups, a stand or hand mixer, rolling pin, sharp knife or pizza cutter, baking sheet with parchment paper, pastry brush, and a cooling rack.
How long does the dough need to rise?
The dough should rise until it doubles in size, typically about 1 to 1.5 hours depending on room temperature.
How is the walnut filling prepared?
Mix ground walnuts with granulated sugar, vanilla extract, and freshly grated lemon zest to achieve a balanced sweet and nutty flavor.
Can I make the dough or filling ahead of time?
Yes, both can be prepared in advance. Store dough refrigerated and filling in an airtight container to maintain freshness for convenient baking later.
How should I store Hungarian Kifli?
Store cooled kifli in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze tightly wrapped for longer storage.
What’s the best way to reheat Kifli?
Use an oven or toaster oven to reheat for crispness. Avoid microwaving, as it can make the pastry soggy or tough.
What are some serving suggestions for Kifli?
Serve warm with coffee or tea, with fruit preserves, powdered sugar, whipped cream, or even savory options like cream cheese or herb butter for variety.