kifli

Kifli is a crescent-shaped bread roll common in Hungary and parts of Central Europe. The dough is typically a yeast-leavened, enriched mixture that may include flour, milk or water, butter or oil, and sometimes eggs. After fermentation, the dough is rolled into a long rope, cut into pieces, and shaped into crescents before baking until pale-golden. The crust is usually soft with a light crumb.

Variations range from plain kifli to versions topped with sesame or poppy seeds. Sweet or filled varieties are common in some bakeries, including poppy seed (mákos kifli), walnuts (diós kifli), or curd cheese fillings, reflecting regional tastes and traditions.

Regional usage and origins: In Hungary, kifli is a standard bakery item often eaten at breakfast with butter or jam. The Hungarian form kifli is related to the Austrian kipferl, a crescent-shaped pastry widespread in Austria and parts of Central Europe. The two pastries share a common ancestry, with the kipferl serving as an historical precursor to later laminated pastries like the croissant in some interpretations.

Serving and storage: Kifli are typically enjoyed fresh, as a snack or breakfast item. They can be kept in an airtight container for a day or two and reheated briefly in a warm oven to restore softness.

See also: Kipferl, a closely related crescent-shaped pastry from the broader Central European region.