03 August 2010
Posted in Savory

With fresh cream cheese they will melt in your mouth.

Makes 48 pieces

• 1 kg all-purpose-flour
• 20g fresh yeast
• 2 teaspoons fine sugar
• 1 teaspoon salt
• 200ml sunflower oil
• 2 tablespoons of curd cheese (quark)
• 600ml lukewarm milk
• 3 egg yolks
• coarse salt for garnish
• sesame seeds for garnish

1 To make the dough: put the flour in a bowl and make a well in the centre.  Add the crumpled yeast, sugar and add 100ml of lukewarm milk and mix through the flour. Let the flour mix sit for 15 minutes at room temperature to let it rise.  Mix the remaining milk with the oil, salt, curd cheese to the dough. Knead the dough until it bubbles (If it appears a little too moist, then add a little more flour to absorb the moisture).  Let the dough rest in a warm place until it has almost doubled in size.

 

2 Separate the dough into six pieces.  Whilst working on one section, place the remaining pieces in a tea towel to stop it from expanding in size. On a slightly floured surface, roll each piece of dough to a shape of a 30cm round width (11 inches).

3 Cut one round into eight triangle pieces, and from the outside in, carefully roll out the dough and occasionally stretching at the narrow end of the dough to wrap around more easily. Make into a horn shape with each piece. Repeat this method with the other five pieces of dough.

4 Preheat oven to 200°C (392°F).

5  Place the Kipfel pieces on non stick baking paper in a baking tray, then brush each piece with the beaten eggs.  Garnish with the sesame seed and coarse salt. 

6 Place in the preheated oven, and cook for 20 minutes or until golden in colour.

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