Visiting the local bakery is part of everyday life in Bosnia and the bakeries always have a good variety of kifle (rolls) to choose from. Salted or cheese-filled are popular but you can find Frankfurt sausage versions, or for something a little sweeter there's chocolate or jam-filled, which are also popular. Traditionally shaped, these cheese kifle are dotted with butter before baking giving them a lovely tender, rich crumb that makes them completely irresistible.
- 500 g (3⅓ cups) strong bread or pizza flour, plus extra to dust
- 2½ tsp dried yeast
- 2 tsp sugar
- 1 tsp salt
- 250 ml (1 cup) lukewarm milk
- 80 ml (⅓ cup) sunflower or vegetable oil, plus extra to brush
- 1 egg
- 1 egg yolk whisked with 1 tsp milk, to glaze
- 1 tbsp sesame seeds, to sprinkle
- 100 g chilled butter, diced
- 125 g cottage cheese
- 30 g feta, finely crumbled
- salt, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time1 hour
Combine the flour, yeast, sugar and salt in the bowl of a stand mixer with a dough hook attachment. Use a fork to whisk together the milk, oil and egg until evenly combined. With the motor running, add to the flour mixture and knead with the dough hook for 5 minutes on low speed until the dough is smooth and elastic and has come away form the sides of the bowl.
Brush a large bowl with extra oil to grease. Transfer the dough to the bowl turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
To make the cheese filling, combine the cottage cheese and feta in a bowl and stir well to combine. Season well with salt and pepper. Cover and place in the fridge until required.
Preheat oven to 180°C (160°C fan-forced).
When the dough has doubled in size knock it back by punching it in the center with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic.
Divide the dough into 5 equal portions. Use a lightly floured rolling pin to roll out the dough into a disc until about 4mm thick and about 23cm in diameter. Use a large sharp knife or pizza cutter to cut the circle into 8 wedges. Lift one of the wedges off the bench top with your hands and gently stretch it into a long triangle. Place back on the bench top and spread about ½ tsp of the filling across the wide end. Fold the edges of the wide end inwards and then, starting from the wide end, roll up the dough triangle. Place on a large, heavy oven tray. Repeat with the remaining dough and filling to make 40 rolls in total and placing about 2cm apart on the tray.
Brush the rolls with the egg glaze and sprinkle with sesame seeds. Dot the rolls with the diced chilled butter. Bake in preheated oven for 20 minutes or until golden and cooked through. Stand on the tray for a few minutes to cool slightly before serving warm or at room temperature.
• These rolls are best eaten the day they are made (fresh from the oven is even better) however they do freeze well – seal in a freezer bag an freeze for up to 1 month. Thaw at room temperature.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love.
Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish.
For more recipes, view our online column, Bakeproof: Bosnian baking.