Kiflice (Croatian Rolls)

Kiflice are little Croatian rolls stuffed with either cheese or some kind of meat or sausage like kulen or posebna salama. Not to be confused with the cookie of the same name (which will be the subject of a future post), they are said to be the precursor to the croissant, with which they share their shape. They can actually be found in all of the countries of the former Austro-Hungarian empire, stuffed with the preferred local delicacies. My favorite are those with kulen, a dried paprika-flavoured sausage from the eastern Croatian region of Slavonia, but I usually make a mixture of cheese and sausage to keep things interesting.

  • 2 cups of all purpose flour
  • 1 tablepsoon of salt
  • 1 tablespoon dry active yeast
  • 1 cup of milk
  • 1 tsp of sugar
  • 2 tablespoons of  sour cream
  • 1/4 cup of olive oil
  • 1 egg
  • semi-hard cheese (emmentaler and tilsit work well), dried sausage, salama, or mini bratwurst

Proof the yeast by dissolving it in one cup of lukewarm milk (i usually warm it in the microwave. It should be between 43-46°C or 110-115°F). Add a pinch of sugar and a pinch of flour. Set aside and let it rise.

Next place the flour in a large bowl. Make a well in the middle and add the salt, yeast, egg, oil, and sour cream. Mix to thoroughly incorporate then turn out the dough onto a floured work station. Knead it for a few minutes, adding flour as needed if too sticky. Oil another large bowl and add the dough. Cover with a towel and let rest for at least an hour at room temperature. During this time it will roughly double in size.

Preheat the oven to 180°C.

After the dough has risen, divide it into 4 equal parts.  Roll the dough into balls. Working with one ball at a time on a floured surface, flatten it with your hands and roll it out into a circle, about 2 millimeters thick. Cut the dough like a pizza, into 6 triangles. Take each triangle and place whatever-it-is-you-are-planning-to-fill-it-with at the wider end. Start rolling it into a croissant-like shape, gently tugging on the dough to stretch it as you do so. Pinch the ends to prevent the filling from escaping.

Place the kiflice on a parchment-lined baking sheet. After about 10 minutes in the oven, brush with egg. Bake until browned,  about 20 minutes total, though I would check them occasionally to make sure they don’t over cook.



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