Yugoslavian Kifle
Source of Recipe
Judy's Recipe
1 / 2 cup sour cream
1 tablespoon water
1 envelope Active Dry Yeast
1 / 2 cup butter or margarine, softened
2 to 2 1 / 4 cups all-purpose flour
2 egg yolks (reserve whites for Nut Filling)
Nut Filling (recipe follows)
Melted butter or margarine
Powdered sugar (optional)
Heat sour cream and water until warm (100� to 110�F). Sprinkle in yeast; stir until dissolved
In medium bowl, combine butter and 1 / 2 cup flour. Add sour cream mixture and beat 1 minute at low speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1 / 4 cup flour; beat 1 minute at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Divide dough into 3 equal pieces; cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
On a surface dusted with powdered sugar, roll each piece of dough to a 10-inch circle. Cut each into 8 wedges. Top wide edge of each wedge with about 1 tablespoon Nut Filling. Roll up from wide end to point. Place on greased baking sheets, with points underneath. Brush with melted butter.
Bake at 375�F for 18 to 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Sprinkle with powdered sugar while warm, if desired.
makes 24
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