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These are like Serbian croissants. You can vary them in size making larger or smaller sizes depending on how you use them. The recipe will make 48 or 64 kifle. I make them larger when I use them with a meatless, cheese meal and smaller when they are just a dinner roll. These are delicious and very easy and fun to make.
1 kilo flour
2 pkgs. yeast
1/2 liter milk (500 ml) show on most Pyrex measuring cups
6 oz. oil
3 tbsp. sugar
2-3 tsp. salt
1 1/2 sticks butter
Start your yeast with about 1/4 cup warm water, 1 teaspoon salt, 1 teaspoon sugar, 1 tablespoon flour - or any other way you prefer, just remember to account for the liquid amount. I subtract the liquid from the 1/2 liter amount. Set aside.
In a large mixing bowl put flour, rest of salt and sugar.
Warm in microwave: milk. Whisk with oil and eggs and then with yeast mixture after you see some action in the yeast bowl. Make a well in the dry ingredients. Pour in liquid mixture. Mix with a spoon in center of well so flour will slowly mix in. When the mixture gets too thick for spoon, take off your rings and use your hands to mix and lightly knead. Do not over knead. Put in bowl to rise to about double.
Lightly punch down and maybe into roll to cut into 6 equal parts or 8 equal parts if you want them smaller. Roll out the first ball into a circle. About 10 to 12" in diameter. Take a knife and cut it into eighths.
Put 1/2 to 1 teaspoon cottage cheese at the circumference-outer edge. Roll from the wide edge to the center or top point, the middle of the circle. Bend to curve the rolled knife and put on sprayed cookie sheet with edges. After you have done this with all the balls of dough, let rise a little. Then brush with a beaten egg and then with melted butter.
Bake at 350°F until lightly golden brown. Check bottom of one too, for doneness.
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