Croissante de Bratislava sau Pozsonyi kifli

Did you know that pozsonyi kifli is in Hungarian? I don’t know why but I expected it to be in another language because we are talking about Bratislava anyway 🙂 I took the recipe as it was, I only modified the filling, using what I had at home! They’re good, but you know how? Buuuneeeeee to the superlative !!!

Croissante de Bratislava sau Pozsonyi kifli

Ingredients:

For the dough:

  • 600 g flour
  • 200 g butter
  • 200 ml of milk
  • 50 g sugar
  • 2 eggs
  • 20 g of fresh yeast
  • a pinch of salt
  • 1 egg to grease on top

For the filling:

  • 300 g sweet cottage cheese
  • 1 yolk
  • 1 tablespoon raisins
  • 2 tablespoons powdered sugar
  • 1 tablespoon gray
  • 1 sachet of vanilla sugar

or

  • 100-150 finely chopped chocolate

Method of preparation:

Put the flour in a bowl. Mix the yeast with a teaspoon of sugar and a little warm milk, then pour in the flour and leave for a few minutes until thickened.

Croissante de Bratislava sau Pozsonyi kifli

Dissolve the rest of the sugar in the warm milk, add the butter and mix until it melts. Beat the eggs well with a pinch of salt. Pour all over the flour, mix well with a fork, then knead by hand for five minutes until the dough becomes smooth and non-sticky. Let it cool until we prepare the filling.

Croissante de Bratislava sau Pozsonyi kifli

Mix the cheese with the sugar, egg yolk, raisins and vanilla sugar. If you have a cream cheese, like me, add semolina. Put the chocolate on a large grater or crush it by hand.
The dough is divided into two equal parts

Croissante de Bratislava sau Pozsonyi kifli

two rolls are formed

Croissante de Bratislava sau Pozsonyi kifli

then cut into slices of about 32 g from which we form balls.

Croissante de Bratislava sau Pozsonyi kifli

You will get about 28-30 pieces. Mine were formed in two sets of hands, meaning I had help.
Spread each ball with the twister giving it an oval shape, place the filling lengthwise

Croissante de Bratislava sau Pozsonyi kifli

then roll as tight as possible by gluing the edges

Croissante de Bratislava sau Pozsonyi kifli

and giving it a horseshoe shape.

Croissante de Bratislava sau Pozsonyi kifli

Place in a tray lined with baking paper, grease with egg yolk, let it dry well, then grease with egg whites and put in the hot oven.

Croissante de Bratislava sau Pozsonyi kifli

Bake approx. 20 minutes on the right heat, until nicely browned.

Croissante de Bratislava sau Pozsonyi kifli

They are eaten hot or cold, luckily there are many that also grab the picture :)))

Croissante de Bratislava sau Pozsonyi kifli

Good appetite and increase the cake!

Croissante de Bratislava sau Pozsonyi kifli

 

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