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Hungarian Vajas Kifli

15 mins cooking time
Hungarian Vajas Kifli Hungarian Vajas Kifli

Hungarian Vajas Kifli

  • 2 hours preparation time
  • 15 mins cooking time
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Method

1
To make the dough, mix all the dry ingredients together in a large bowl. Once mixed, add the milk, egg yolks, and melted butter and mix them together to form a sticky dough. Turn out onto a lightly floured surface. Knead for 8-10 minutes until a smooth ball has formed. Return to the bowl, cover and leave in a warm place for about 1 hour (until it has roughly doubled in size).
2
When the dough is ready, knock it back and roll into a 30cm circle. Using a pizza wheel, divide the dough into 12 evenly sized wedges.
3
Cut a 1cm flap in the centre of the end. Roll the dough up, ensuring the pointed end is underneath. Set aside on a lined baking sheet, cover and prove for about 30 minutes.
4
In the meantime, preheat the oven to 200c/180c fan/400f/gas 6.
5
Once the individual crescents have risen, brush them with a little egg wash and sprinkle the caraway and salt generously. Bake in the oven for 15 minutes until golden and well risen.
TIP
Try using mixed sesame seeds instead of caraway.
6
Remove the tray from the oven and leave to cool slightly on a rack before eating.
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A crescent of Hungarian tradition

When it comes to baking authentic Vajas Kifli, you’re not just making a delicious treat you’re tapping into a rich tradition that has been passed down for generations in Hungary. These crescent-shaped pastries have been a staple at family gatherings, holidays, and even casual afternoon teas for as long as anyone can remember. It is the kind of recipe that brings people together and makes you feel like you’re a part of something bigger. The use of caraway seeds is a perfect example of Hungarian flavour — it’s bold, a little earthy, and wholy comforting. Remember, you’re not just following a recipe, you’re connecting with Hungarian culture, one golden bite at a time.

The proof is in the proving...

Rolling the dough into crescent shapes is key to getting the right texture and look, as well as a sufficient second proving time. When you roll the dough up, make sure the pointed end is tucked underneath. This helps the pastry hold its shape while it proves & bakes and ensures it rises evenly for a perfectly golden and fluffy treat. It’s a simple but crucial technique that keeps the dough together and gives each Vajas Kifli that authentic shape, just like the ones made in Hungarian kitchens to this day. Make sure to take care when doing this step to ensure they look as good as they taste. You can't rush perfection.

Pass the pastries

Vajas Kifli can be the ultimate crowd-pleaser! These little pastries are perfect for sharing at any gathering, whether it is a family get-together, a picnic, or a casual party. Their bite-sized shape makes them easy to pass around and with both sweet and savoury flavours, there’s something for everyone. Serve them fresh out of the oven as they are best enjoyed whilst still slightly warm and golden with that perfectly golden exterior. They also go deliciously with a cup of coffee or tea for a cozy snack. Don’t stop there though cook, why not get experimental? Try them with a serving of jam or honey to add a sweet contrast, or try them out as part of a breakfast spread with some soft cheeses, fresh fruits, or smoked meats – just like in a traditional Hungarian breakfast.

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