Кифлички • K I - F L I - CH K I • Nostalgic Balkan Croissants Rolls Recipe

These croissant rolls are probably the most nostalgic part about my childhood in my homelands of Macedonia, where the aroma of freshly baked goods wafted through our home, creating an atmosphere that was both comforting and inviting. My mum, with her skilled hands and a heart full of love, would often spend hours in the kitchen, meticulously preparing a variety of treats that not only satisfied our taste buds but also brought our family together. Among her many creations, the Balkan Croissants stood out as a true testament to our culinary heritage. These delightful pastries, known for their flaky, golden layers and rich buttery flavor, are the real deal.

Ingredients for Large Batch (makes 48 rolls):

1 kg bread flour

250 ml lukewarm water

250 ml lukewarm milk

150 ml oil

(Tip: I like to mix a spoonful of kefir in my ratio when I have it )

14 g instant yeast or 21 g active dry yeast 

1/2 tbsp salt 

2 tbsp sugar

2 egg for inside + 1 egg for top egg wash

230 g or 2 sticks of room temp salted butter that will be used for buttering the round sheets of dough

Ingredients for Smaller Batch (makes 32 rolls):

666 g bread flour

170-175 ml lukewarm water

170-175 ml lukewarm milk

100 ml oil

(Tip: I like to mix a spoonful of kefir in my ratio when I have it )

9-10 g Instant Yeast or 14-15 g active dry yeast 

1 tsp Salt 

1/2-1 tbsp Sugar

1 egg for inside + 1 egg for top egg wash

170 g or 1+1/2 stick or 12 tbsp room temp salted butter

Execution Steps:

1. Activate the yeast by combining the yeast, the milk, water and sugar. Cover and let rise for 10 min.

2. Mix the yeast concoction with all your remaining ingredients, the flour, egg/s, salt and oil. Mix and knead until it's all incorporated.

   Aim for a medium hydrated dough that feels soft to the touch and is just barely sticky. Remember, bread flour tends to absorb a lot of water, so don't hesitate to add more liquid if the dough seems dry. I often find myself adding a bit extra since the particular bread flour I use is extremely absorbent.

   
   

3. Cover your dough and let it proof for 1 hour or until it doubles in size.

   Tip: If you feel like the dough is not cohesive enough, you can proof it twice. For instance, let it rise for 20 minutes, re-knead it into a ball, and let it rest for another 40 minutes or until it doubles in size.

   
   

4. If Large Batch: Split the dough into three parts, each section into four parts, and roll each into a ball. Open each ball on a floured surface; spread out the ball using a rolling pin to a diameter of 6-7 inches or 15-20 cm. Place each round sheet on top of another, with butter in between. Do not butter the top surface of the 4th which is also your last sheet.* 

   You will end up with three stacks, each with four rolled sheets (3x4). Make sure you close off the edges so that the butter doesn’t come out from the sides in the following step. 

   If Small Batch: Split the dough into two parts, each section into four parts, and roll each into a ball. Open each ball on a floured surface; spread out the ball using a rolling pin to a diameter of 6-7 inches or 15-20 cm. Place each round sheet on top of another, with butter in between. Do not butter the top surface of the 4th which is also your last sheet.* 

   You will end up with two stacks, each with four rolled sheets (2x4). Make sure you close off the edges so that the butter doesn’t come out from the sides in the following step. 

   
   

5. Spread out each stack of roll sheets in a circle with the thickness of your pinky finger. Divide into triangular cuts; the size is whatever you want it to be, just keep in mind that the size of your croissants will determine the length of baking in the oven. I like splitting each stack into 16 pieces/triangles. The bigger the kiflichki are, the more time they will need to bake. Stuffing the kiflichki is optional.*

   Optional: I love stuffing my kiflichki with sheep's milk cheese, ricotta, and feta cheese; or ham and cheese. Or some sweet cream. It can be anything you want it to be.

   
   

6. Finish off by brushing THE TOP of your kiflicki with the remaining egg (whisked egg, plus I add any remaining butter). Add sesame seeds if you’re into it, or any other seeds.

   
   

7. Let the kiflichki rest for another 10-15 minutes before putting them in the oven.

   
   

8. Bake at ~220°C (425-430°F) depending on your oven for 15-20 minutes or until golden brown. Keep an eye out if you aren’t sure about your oven.

That's it, maybe 3 hours of cooking time, but this croissant recipe is so good you'll forget what year it is!

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