Traditional Kipfel that you can buy in Hungary in almost all Grocery Stores. Plain and simple, but the taste!

All it needs is a dash of good butter with a sprinkle of Salt, and your tastebuds are in for a ride!

The dough will be about 920g once mixed, if you divide it to 9x 100g portions, each Kipfel will weigh approx 85g once baked.

Ingredients:

500g Flour (Plain Flour ok, I used 300g Bakers Flour with 200g Double Zero Flour) (In Hungary use BL55)

10g Salt

20g Fresh Yeast (or use 12-14g Dry Yeast) - It taste better with fresh.

200 gramm Full Cream Milk

100 gramm Water

1 Large Table Spoon of Sour Cream

No mistake here, it does not need butter.

Make the dough:

Mix up the Milk, Water, Sour Cream and warm it up in the microwave, but just warm, not hot.

Dissolve the yeast in the milk mixture.

Mix up the Flour with the Salt.

Add the Milk mixture to the flour and knead by hand, or use a dough mixer.

Once all combined (you might need to add some extra water if the dough feels hard, but should not be very soft, rather firm.

Let it rise for about an hour until it doubles in size.

It wont hurt if you let it rise for an extra 30 minutes in case you had some other thing to do.

You should have ended up with a approx 920gramm dough.

Divide the dough into 9 equal size (100g) balls.

Let it rest for 30 minutes.

Then roll out each ball to a circle shape, about 2-3mm thick.

Roll up the circle, and tuck in the ends.

Put them on a tray with some baking paper on it.

Let them rest for about 20 minutes.

Preheat the oven to 250degC, and put a small shallow tray of water on the base.

Once the oven reached the temperature, spray the Kipfels with water, and put them in the oven for 15 minutes.

After 15 minutes, reduce the oven temperature to 200degC, and bake a further 5 minutes.

After removing them from the Oven, gently spray them again with some water.

Let them cool down on the wire rack.

You can also add some topping like rock salt, sesame seed, poppy seed on the top before baking but after you spray them.