You are here:
  1. Home
  2. Breads & rolls
  3. Macedonian Kifli


1 Macedonian Kifli

2 Breads & rolls recipes
3
  • thumbnail image 1
  • thumbnail image 2
Print to PDF
[X]

Print recipe

Macedonian Kifli

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

32 piece(s)

Yeast Mixture

  • 250 g full cream milk
  • 2 level teaspoons dried yeast
  • 1 level teaspoons sugar

Dough

  • 1 level teaspoons salt
  • 120 g light olive oil
  • 2 eggs
  • 200 g plain yoghurt
  • 800 g Baker's Flour

Filling

  • 300 g Danish feta cheese
  • egg wash
  • sesame seeds
Add to shopping list
  • 6
    2h 30min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. Place milk, yeast & sugar into mixing bowl and warm
    2 min/37°C/Speed 1

    Let it rest with lid on for 10 minutes.

    Add all dough ingredients in order of recipe and knead for 2 min Dough mode

    Transfer dough onto a lightly floured work surface. Shape into a ball then place into a lightly oiled thermoserver, or bowl and cover with kitchen towel. Leave dough in a warm spot to prove for 1 hour (doubles in size).

    Bring dough back to a lightly floured work surface. Cut dough into 4 equal portions and shape into 4 balls.

    Take one ball (cover the rest with a kitchen towel), and roll it out into a 30cm circle. Cut rolled out dough into 8 equal slices, similar to slicing a pizza. Repeat with remaining 3 portions of dough.

    Place a tablespoon of cheese closer to the widest point of the slice. Start rolling it towards the end, enclosing the filling.

    Preheat oven to 180°C.

    Transfer (8 per tray) to a pre prepared baking tray cover with a kitchen towel and prove again (30 min).

    Brush with egg wash & sprinkle with sesame seeds.

    Bake for 15 to 20 minutes (180°C), or until lightly golden brown. Transfer onto a wire rack to cool slightly then serve.

    Store in an airtight container; freeze for up to 3 months.
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

Great as a snack or for school lunch boxes!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Making these again after only a couple of days....

    Submitted by Marina B on 29. October 2021 - 10:46.

    Making these again after only a couple of days. Thanks for the great recipe.

    Login or register to post comments

  • Best ever Kifli recipe! they come out perfect...

    Submitted by Thermixbible on 17. June 2020 - 23:17.

    Smile Best ever Kifli recipe! they come out perfect each time i have made them. Thanks for sharing this recipe.

    Login or register to post comments