Macedonian bread....keeflee?

Question

Hello, I had this bread a long time ago and loved it. I have been searching the web to try to find a recipe, and to no avail. Can someone give me a link or a recipe on how to prepare this wonderful bread. Also, I am looking for another recipe, I dont know the name of it. It is pilo with spinach and I think cheese. I think it is made in a cake pan. If anyone can help me, I would be thankful.

Answer 1

It's not only macedonian. It's name is kifla.

You must told me do you may knead and roll the doudh?

I know one - it's the best for home cooking.

yeast-like 1/2 match box, 1 cup of tea milk, 8 sp. sugar,1 egg+1 white of egg,flour ( to soft gough)

Ferment , eggs. sugar, milk and ~ 600g flour mix well to cake dough . Keep to rise (~1 hour). Then add 1/2 cup of tea vegs oil and start knead to the soft dough.Add flour if need.The ball is separated in 4 parts, after -every in 2 parts. Every 1/8 roll to thin. Then cut in 8 parts again.Put jam(chokolate cream) and nuts.On the top glase with yolk.Bake in oven in 200oC.

Answer 2

Problem is that I'm not good in English.

Pilo with spinach and cheese has name zelnik, because basic preparation in old time was with zelie(зелје), I can't find in English.

So you take 1, kg flour, 15 gr fresh yeast, 2 tea spoons salt, very little sugar, 1 little cap for tea oil, add water 1 glass or more depends of flour look warm water and that mix with hands, Divide in 11 prices, on every pieces put margarine, took 6 pices and and don't know in English word for sukalo put that in table, put spinach or zelje, or praz, loboda,what you want.Took 5 pieces and make of them one part, put that up, surfice should be like wives. Put on sun 15 minutes, than put in oven on 170 C 40 minutes.Weat 30 minutes and eat and sorry fro my English.

I know good recipe for kifli, but oh my English is problem, sorry.

Answer 3

Kifli (IPA: [ˈkifli]) is a traditional Hungarian pastry made by cutting sheets of soft flour dough into triangular wedges, and wrapping those wedges to create a crescent-shaped morsel, which is then baked (permitting the dough to puff). Its name was adopted by a widely popular early nineties pop group.

The sweeter variant of kifli is a cookie, where the dough often contains vanilla (in which case it can be called a vaníliás kifli), and the wedges are wrapped around a filling of sweetened nuts, usually walnuts "diós kifli", poppy seed "mákos kifli" or pecans, or jam "lekvár" (often plum or apricot), and/or raisins. After baking, they are also lightly sprinkled with confectioner's sugar or cinnamon. Alternatively, they can be dipped into hot chocolate. Hungarian plural: kiflik

Legend has it that kifli is the progenitor of the croissant (q.v.).

The name comes from a Turkish word and can be found all over Eastern Europe - with different meanings, albeit. In Romania for instance, the word "chiflă" simply means "(bread) roll".

Kifli Crescents

6 cups flour ½ cup sugar 3 sticks butter 2 sticks Imperial Margarine 5 egg yolks 1-teaspoon vanilla ½ pint sour cream Egg wash Confections’ sugar Fillings: Apricot butter or European raspberry or 8 ounce ground walnuts mixed with 2/3 cup sugar and 1/3 cup milk

In small bowl with egg yolks, stir in vanilla. Add sour cream and mix well. Sift sugar and flour. Cut in butter and margarine. Make a well and add egg mixture to form a dough. Shape into log and divide dough into 8 pieces. Cover and refrigerate for a few hours. (If you refrigerate overnight, let warm the next day at room temperature).

Roll out pieces like pie dough until 1/8-inch thick. Cut with 3-inch round cookie cutter. As you roll out each piece, add whatever scraps you have to the next piece.

In center of each round, place 1 teaspoon fruit filling from a pastry bag, or place 1 teaspoon of nut filling. Fold over in half and notch ends with knife to seal the open end. Transfer to parchment-covered baking sheet, and then twist each end with thumbs to form a crescent. Don’t mix pastries with fruit filling and those with nut filling on the same baking sheet because they bake differently. With a pastry brush, brush egg wash (1 egg with 1 tablespoon of milk) across tops.

Bake at 400 degrees for 10 minutes. For even browning, turn pan and bake 8 to 10 minutes more until golden brown on top and bottom. If you are baking two pans in the oven at a time exchange the pan on the top rack with the pan on the bottom rack halfway through baking. When done, sprinkle with confectioners’ sugar.

Yield: 20 dozen