Recipe: Kiffles and Apricot Filled Rolls/Cookies

Hi Suzie,

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Kiffels
Recipe By : Margaret Groman
Serving Size : 110

5 cups Flour
1 lb Butter
6 Egg Yolks
2 Yeast
1 cup Sour Cream
1 tsp Vanilla or *NOTE
1 Walnut Filling for kiffels

Cut in flour and butter until pea size. Add remaining ingredients. Dough may seem soft, but it must be chilled overnight before rolling out.

Divide dough into six balls or individual small balls.

Margaret's notes: I make approximately 110-120 balls. Roll out in granulated sugar (and some flour). Put nut filling, or apricot, or prune filling, and roll up. Bake in 325 degree oven until golden brown.


Newsgroup: rec.food.baking
Date: 11/11/1999
Author: Joan Woods

Yugoslav Kifle.

2 C sifted flour
1 cake yeast
1/2 C margarine
2 egg yolks
1/2 C dairy sour cream

Sift flour into mixing bowl. Crumble in yeast. Cut in margarine until mixture is crumbly. Add egg yolks and sour cream. Mix well. Form into a ball and knead till smooth. Divide into three parts. Chill 1 hour. On board sprinkled with confectioner's sugar, roll ball into 8 inch circle. Cut circle into 8 wedges. Fill wide end of each with 1 Tbs filling. Roll up from wide end. Place on a greased baking sheet and form into a crescent. Bake at 375 degrees for about 25 minutes. Dust with confectioners sugar.

Filling:
Combine 1 cup of finely chopped nuts, 1/2 cup sugar and 1 tsp vanilla. Beat two egg whites till stiff. Fold in nut mixture.

You could add chopped apricots or apricot jam to the filling mixture.


Newsgroup: rec.food.baking
Date: 05/24/1999
Author: Courtney

From Carpathian/Byzantine church cookbooks:

Rich Cold Dough Cakes

8 c sifted flour
8 egg yolks
1 pint sour cream
c lukewarm milk
1 pound butter
1 pound shortening
1 large cake fresh yeast
3 t baking powder

Dissolve yeast in warm milk. In large bowl, sift baking powder and flour; add butter, shortening, and work like pie dough. Add sour cream, beaten egg yolks, and then the milk w/ yeast to the dough. Work thoroughly. Place in refrigerator overnight. Take a small portion and roll on sugar. Cut in 3" squares and fill with nut, apricot, or poppyseed filling and make small rolls. Brush tops with beaten egg white and bake for 15 min at 325.


Cold Dough

3 c flour
3 egg yolks
2 t baking powder
pound butter
pint sour cream
1 small cake yeast
2 T shortening
2 T sugar
pinch salt

Cut butter & shortening into dry ingredients as for pie dough. Add yeast to lukewarm water, let stand for 3 minutes. Beat egg yolks with sugar, add sour cream and yeast. Add to dry ingredients. Work it until it comes clean from the bowl. Roll out on floured board, cut into small squares, filling with nuts, prunes, or apricots. Bake for 10-15 min at 375.Cold Dough Cookies

1 pound margarine
3 eggs
c sugar
1 t salt
2 pkgs. dry yeast
7 c flour
2 t baking powder
milk
filling of your choice

Mix margarine, eggs, sugar, salt, and yeast. Sift flour and baking powder together. Add to yeast mixture. Add milk, a little at a time, to make dough that will hold together. Refrigerate 3 hours or
overnight. Roll on surface sprinkled with sugar. Cut into
rectangles. Fill center with filling. Pinch sides together. Bake on greased sheet at 350 for 25-30 minutes (till brown).


Cold Dough (Roll version)

8 c flour
1 pound shortening
6 egg yolks
1 large cake yeast
2 c lukewarm milk
1 t salt

Mix together and refrigerate overnight. Roll out, fill with ground nuts or filling and let stand 1 1/2 hours to raise. Bake at 350 for 45 minutes. Yields 6 rolls.

Happy Holiday Baking,

Betsy
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