Credit: Marika’s Kitchen
- 4 cups flour (500 g) flour
- 9 oz. (255 g) unsalted butter
- 1/3 cup (34g) powdered sugar
- 1 Tbsp. sour cream,
- 1 egg (room temp)
- 1/3 cups (80-100 ml) of warm milk
- 1 Tbsp (9g) instant yeast
- 1/8 tsp. salt (~pinch)
- 12 oz. (340g) walnuts, ground
- 1/2 cups (100 g) sugar
- 2 tsp. vanilla
- 1/2 cup (~100 ml) milk
- 1 tsp. cinnamon
- 2 Tbsp. orange juice (optional and fresh squeezed)
- Stir yeast and ½ powdered sugar into ~120F milk, dissolve and set aside. (does not have to proof with instant yeast, if using active, allow to activate (10-15 minutes)
- Work room-temp butter into flour as you would for a pie crust until corn meal texture.
- Add room temp egg, remainder sugar, salt, sour cream, and milk with yeast.
- Work ingredients until a nice soft dough forms. Sometimes a little more flour is needed if it seems too soft.
- Form into a ball/hockey puck shape, cover and let rest for ~30 minutes.
- While dough is resting, add sugar, cinnamon, vanilla, orange juice and milk to ground walnuts to make a paste and set aside.
- Divide dough into 6 equal portions (I weigh the whole ball and divide by six) knead and roll them into little balls and set aside.
- Roll each portion into a circle about the size of a dinner plate (~7in/18cm) and cut into 8 triangles. (like a pizza. I use a pizza cutter)
- Place a tsp. of walnut paste on the outer rim of each triangle and roll toward the point into a crescent shape. (sometimes I like to spread the paste over the whole triangle rather than leave in a clump in the center, and then roll. Toasted nut paste tastes so good when it seeps out and gets a bit toasted)
- Place on a parchment paper lined cookie sheet and allow to rest for an extra 15 minutes.
- Bake it in a preheated 350 F oven, until it has a slight golden color, about 25 minutes.
- Dust kifli with powdered sugar.
- Apricot jam is another traditional filling for the filling. The apricot jam/butter should not be too thin or runny. A denser jam works best.