Pozsonyi kifli - Bratislava croissants (recipe from my grandmother)

Name: Pozsonyi kifli - Bratislava croissants (recipe from my grandmother) - Ruxanda O.
Ingredients: Dough: 1 kg flour; 400 g butter (2 packs with 80% fat; nothing special); 5 tablespoons powdered sugar; 2 packets of dry yeast; 2 egg yolks; approximately 300 ml milk; 1/4 teaspoon salt; 2 eggs for brushing. Filling: 600 g ground walnuts; 350 g raisins; 3 teaspoons lemon zest; 8 tablespoons powdered sugar; 3 packets of vanilla sugar; 200 ml milk.

Dessert - Pozsonyi kifli - Bratislava croissants (recipe from my grandmother) by Ruxanda O. - Recipia

Pozsonyi kifli, also known as Bratislava rolls, are delicate crescent-shaped pastries filled with walnuts and raisins. In my family, my grandmother used to make them for Christmas, and the recipe remains one that is approached with patience, not in a rush. The dough requires more work than a standard one, as each small piece is shaped individually, and the rolls go through two stages of brushing and resting before baking. The quantities below yield approximately 50 pieces. Quick Info Total Time: about 3 hours and 30 minutes, not including the exact time needed for baking multiple trays Preparation Time: about 2 hours and 30 minutes, including kneading, cooling, shaping, and short rising periods Baking Time: approximately 40 minutes for each tray Servings: about 50 rolls Difficulty: challenging, mainly due to the shaping and working time Recipe Type: festive dessert, suitable for Christmas Ingredients For the dough 1 kg flour 400 g butter, about 80% fat 5 tablespoons powdered sugar 2 packets dry yeast 2 egg yolks Approximately 300 ml cold milk 1/4 teaspoon salt For brushing 2 eggs, separated into yolks and whites For the walnut filling 600 g ground walnuts 350 g raisins 3 teaspoons lemon zest 8 tablespoons powdered sugar 3 packets vanilla sugar 200 ml milk Preparation Method 1. Preparing the Dough Place the flour in a large bowl and mix it with the dry yeast and powdered sugar. Add the butter, which should not be too soft, and knead it into the flour until the mixture resembles semolina. Separately, beat the two egg yolks with 200 ml of cold milk and 1/4 teaspoon of salt. Pour the mixture over the flour and start kneading. The dough should be soft but not too firm. If necessary, gradually add the remaining cold milk. The original recipe used about 300 ml of milk in total, but the amount may vary slightly depending on the flour. Once all the ingredients are incorporated and the dough becomes smooth, continue kneading for another 15-20 minutes. This time is crucial for the texture of the dough. Cover the bowl with plastic wrap and place the dough in the refrigerator for about 40 minutes. 2. Portioning the Dough Remove the chilled dough and divide it into as equal parts as possible. Shape each part into a cylinder, trying to keep the same thickness along its length. Cut the cylinders into equal pieces. From the amount used in the original recipe, 50 pieces should result. Roll each piece between your palms until you form a small ball. Each ball requires about 1-2 minutes, as it needs to be well smoothed and compact. Place the balls on a tray or work surface, cover them again with plastic wrap, and let them rest in a cool place for at least 30 minutes. 3. Preparing the Filling Soak the raisins in warm water for at least an hour. Drain them well before use. Mix the ground walnuts with the raisins, lemon zest, powdered sugar, and vanilla sugar. Bring the milk to a boil. First, pour about 150 ml of hot milk over the walnut mixture. Mix well and check the consistency. If the filling is too dry, gradually add the remaining milk, up to a total of 200 ml. The filling should be cohesive enough to be shaped between your palms. Perform a simple test: take a small amount of the mixture and try to form a cylinder. If it holds its shape, it is ready. Divide the filling into 50 portions and shape small cylinders, the appropriate length for the pieces of dough. 4. Filling and Shaping the Rolls Take one ball of dough. The remaining balls should stay covered with the wrap to prevent drying out. Press the ball with your palm until you get a circle, then roll it out with a rolling pin into an oval shape. In the original recipe, the dough was rolled out two to three times without being excessively thin. Place a cylinder of filling along the length of the oval, near one edge. Roll the dough over the filling, then twist the roll gently a few times until it takes the shape of a cigar. The ends should be twisted thinner, as there is no filling in that area. Then fold the ends inward. Continue until you finish the dough and filling. As you take the balls from the tray, cover the remaining ones. 5. Brushing and Cooling Before Baking Place the rolls on a tray, leaving a little space between them. Do not overcrowd them. Beat the egg yolks and brush each roll. Leave the tray in a cool place, but not in the refrigerator, for about 30 minutes, until the yolk layer dries. During this time, you can shape the rolls for the next tray. After the yolk has dried, brush the rolls with beaten egg whites. Place the tray in the refrigerator for at least 30 minutes. Preheat the oven while the rolls are cooling. Before baking, take the tray out of the refrigerator and let it sit for about two minutes in the kitchen. 6. Baking Bake the rolls at a low to medium heat for about 40 minutes, until they turn golden brown. The original recipe does not specify an exact temperature, so it is important to monitor their progress in the oven. Baking time may vary depending on the oven and the size of the rolls. Repeat the process with each tray. Why I Make This Recipe Often It is a recipe suitable for holidays and for times when I want to prepare many rolls at once. The 50 pieces are easy to portion, and the walnut filling has a pleasant texture due to the milk and raisins. I also like that the same base allows for the use of a poppy seed filling without major changes in the preparation method. Tips Working with cold dough is easier. If it warms up too much while shaping the rolls, keep the remaining balls covered and work one at a time. Try to divide the dough and filling as evenly as possible. This way, the rolls will bake more uniformly and will be approximately the same size. Do not pour all the milk over the walnuts at once. Start with 150 ml and only add the rest if the filling is too dry. The consistency should be checked after the walnuts have absorbed the milk. The two brushing stages should not be rushed. The yolk needs to dry before applying the egg white, and then the rolls should be cooled before going into the oven. During shaping, keep the remaining balls under plastic wrap. Otherwise, their surface may crust over, making the dough harder to roll out. Substitutions The walnut filling can be replaced with a ground poppy seed filling, using the same ingredients and quantities indicated for the filling. The butter should not be replaced with a product that has a much lower fat content, as the recipe uses butter with about 80% fat. The source mentions regular butter, without needing anything special. Variations The most obvious variation of the recipe is the one with poppy seeds instead of walnuts. The preparation method remains the same: the ingredients are mixed, scalded with hot milk, then the filling is cooled enough to be shaped into cylinders. The recipe is also known as Bratislava rolls or Pozsonyi kifli. Its origin is attributed either to the city of Bratislava or the culinary space of the former Austro-Hungarian Empire, but regardless of its provenance, the method has remained traditional. Serving Ideas The rolls can be served plain after cooling. They are suitable for Christmas dessert platters and can be arranged alongside other pastries or homemade cakes. Frequently Asked Questions Why does the dough need to be refrigerated before shaping? Cooling for about 40 minutes helps with working the dough. The butter remains firmer, and the balls stretch and shape more easily. Can I use less milk in the filling? Yes. For the filling, start with about 150 ml of hot milk, and only add the rest if necessary. The filling should be moldable into cylinders between your palms. Is it mandatory to soak the raisins? In the original recipe, the raisins are soaked in warm water for at least an hour and then drained. This step is part of preparing the filling and helps achieve a more moldable composition. Can I bake the rolls immediately after brushing them with egg yolk? No. After brushing with egg yolk, the tray should be left for about 30 minutes in a cool place until it dries. Then, brush with egg white and keep in the refrigerator for at least 30 minutes before baking. How many rolls does this recipe yield? The indicated quantities yield approximately 50 rolls, if the dough and filling are divided into equal portions. Nutritional Values Values are estimated and calculated for one roll if the recipe is divided into 50 pieces. They may vary depending on the exact amount of milk absorbed, the size of the rolls, and the type of ingredients used. Calories: approximately 240-260 kcal Protein: approximately 6-7 g Fat: approximately 12-13 g Carbohydrates: approximately 29-32 g Fiber: approximately 2-3 g Most fats come from the butter and walnuts, while carbohydrates mainly come from flour, sugar, and raisins. Storage and Reheating After cooling, the rolls can be stored in a closed container at room temperature. Because they contain walnut and raisin filling and do not have fresh cream, they are suitable to be prepared a little ahead of a festive meal. They do not need to be reheated. They can be served at room temperature. If you wish to warm them slightly, use a low temperature and a short time to avoid drying out the dough and filling.

Pozsonyi kifli - Bratislava croissants (recipe from my grandmother)

Tags

Categories