Pour 250 ml milk in a 500 ml cup. Add 2 Tbsp sugar and one bag of instant dry yeast (I used Dr. Oetker’s Yeast Levure which weights 7 g). Cover and let rest in a warm place until it doubles it’s volume.
Mix 3 eggs with a mixer. Add 250 ml oil little by little and mix more. Add starter. Pour this in a measuring cup, measure it’s volume, and divide into two equal parts that you place in separate bowls. In the first bowl add 4 Tbsp cocoa powder and enough flour to knead medium thick dough. Add 150 g of dessicated coconut into the second bowl, and again, enough flour to knead dough of medium thickness. For the whole amount, you will need a little less than 1 kg of flour. Let both doughs rest covered with a cloth a little.
Divide both white and brown doughs into 4 balls of equal sizes (measure the weight and divide by four). Take one brown ball, flatten it with a rolling pin into about 3-4 mm thin circle, than flatten one white dough ball and place it on top of a brown circle. Gently roll one more time over so they can stick to each other. Divide the circle into 12 equal parts. Take each part, flatten with a rolling pin (into 3-4 mm thickness again, as you placed white over brown dough and it’s a bit too thick now). It’s almost a triangle, so roll it starting from the smallest side towards the opposite point. Repeat for the rest of the dough.
You can also spread a little Nutella before you roll. See this post for another way of folding kiflice with a filling. Try to make that circle as perfect as you can as this will reflect on the final looks of it. If you want it absolutely perfect, cut out a circle of the maximum size that can fit into the flattened dough area out of a baking paper, place it on top of the dough and cut.
Bake in a preheated oven on 180°C for about 15-20 minutes.
Boil 500 g sugar, 2 bags vanillin sugar and 500 ml water. Continue to cook until it thickens a bit, just like for baklava. Let cool.
When kiflices are baked, poke a few holes on the bottom of each with a tooth pick and soak them in syrup. The holes will allow them to soak more syrup.