Serbian Kiflice

Kiflice

For the starter: Dissolve 40 g fresh yeast in 50 ml water and 50 ml milk on room temperature, 1 tsp sugar and 1/2 tsp salt in a cup (volume of the cup should be 0.5 l) and leave in warm place to rise until it fills the cup completely.

Make the dough: Sift 800 g flour, 50 ml oil, 200 ml water, 200 ml milk and 1 Tbsp sugar. Knead it to smooth and soft dough and leave covered in a warm place to double it’s volume.

Filling 1: Mix together 150 g white cheese, 1 tsp sour cream and 1 small egg.

Filling 2: Jam.

Filling 3: Nutella @ Café Chocolada.

	When the dough has risen, knead it little more, form a ball and cut it to 8 equal pieces.
Each part knead a little bit and shape into ball. Flatten each ball to 5 mm thickness. Make sure you follow exact order of making balls.
	Make mixture of 2 Tbsp melted margarine (or even better pork fat) and 1 egg yolk. Take 4 flattened dough pieces and divide mass evenly on top of them.
Spread it, but not all the way to the border, just over middle part.
	Take rest of the dough and use it to cover dough with the spread.
Flatten again, divide into 8 triangles and place 1 tsp of filling onto each one.
Next, fold kiflice:
	Grease baking pan. Mix 1 egg yolk and 1/2 tbsp oil and spread it over kiflice.
Those filled with cheese sprinkle with sesame seeds.
	And those with jam, sprinkle with (brown) sugar.
Place a tiny cube of margarine between kiflice on baking pan.

Bake for about 15 minutes in preheated oven on 200°C (it really depends on the oven).