Sós Kifli or Salted ‘Croissants’

My first post of the new year is, fittingly, a bread recipe.

Creamy eggs and salted croissants make for a perfect breakfast

Just before Christmas my brother was in my neighbourhood and stopped in at a nearby European style bakery. And then he dropped off four of these bread rolls shaped into crescents and sprinkled with caraway seeds and coarse salt. And a bag of chocolate bonbons filled with cherries and liqueur. I ate three of the bread rolls the same day but the chocolates lasted until after New Year.

Recently, I saw someone had posted a picture of a similar type of bread rolls, on my Hungarian Facebook group. To make a long story short, I got the recipe, originally posted in Hungarian, and translated by a second party, and made them yesterday. A similar recipe can be found here though I used 2 tsp of dry instant yeast, rather than fresh, in my bake.

Shaping the croissants … a pizza wheel is the best way to make the clean cuts for making the dough wedges. The dough (652 gm) was rolled out into an 18″ circle.

Baked at 400 deg F for 20-25 minutes, depending on your oven’s foibles.

Fluffy interior of the croissants


18 thoughts on “Sós Kifli or Salted ‘Croissants’

      1. The word kifli translates as croissants but they’re not really croissants since those are laminated with a LOT of butter and these have a minimal amount of butter used. Crescent is the accurate term but I used the one that Google translate used. 🙂

      2. I ate 3 by the end of the day because they were THAT good.

        I’m really HOPING to be able to freeze 4 and eat the last one today. I held off on the 4th one because I want to know how it holds up at room temperature in a plastic bag. And cause I didn’t want to be too greedy. 🙂

    1. Thank you. Let me know if you run into any issues or have questions when you try this. It doesn’t make a lot (only 8) so you’ll have to double the recipe for your family, if you decide you like it.

  1. You got chocolates before Christmas, and they lasted past the New Year…? Huh, and here I thought you were a woman. Go figure.

    Hey, what great looking rolls! Terrific crumb on them – well done. I’ve gotta give these a try, and soon. Thanks for posting this!

    I want to give a shout out to your eggs also (the ones on the plate, that is). I’m a huge fan of creamy scrambled eggs (and the similar-but-slightly-different French “Cream Eggs”). It looks like you really nailed it with these. Bravo, for all of it!

    1. Thank you for the nice comments. It’s always flattering when someone wants to cook a dish because they were inspired by your post.

      I ‘like’ chocolate but I don’t LOVE chocolate.

      PS: Now if it was After Eight mints or York Peppermint patties, it might have been a different story.

      As to the eggs, I used about a tbsp of diced Philly cream cheese, a splash of milk and 3 eggs. Cooked over about halfway between medium and medium-low heat. Took a long time but they were custardy in consistency but fully cooked. I hate uncooked egg white esp as I have texture issues. It’s like … pardon the gross image … snot.

  2. Ok, now I know your priorities are way out of whack!! Eat Chocolate First. it’s a law, lol!! I love that you recreated this!! I haven’t seen fresh yeast in decades, btw. Looking at these, though, i can see why you’d want them right away. They are so soft and pillowy!!

    1. The bonbons were a bit too sweet, to be honest, so rationing them out to a couple a day was the sensible option. And, I had other desserts/sweets to enjoy in the meantime. Including 3 dozen candy canes.

      I was quite pleased with how the crescent rolls turned out. And they were light and flavourful enough that I could devour them plain. They also made a tasty base for a left-over roast beef sandwich with spicy mustard and melted cheddar cheese.

  3. Very nicely done, though I wouldn’t call them croissants, more like crescents! My dear Mom used to make them too, so good! Yours turned out perfectly! Happy New Year!

    1. Thank you. Hope 2020 looks good so far.

      As to the name, Google Translate translated kifli to croissants so that’s why it’s in quotation marks. They’re crescents because a croissant is laminated with butter. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s