Striped Kifle with Cheese (Posted by Milonga)

Striped Kifle with Cheese (Posted by Milonga)

Category: Bakery products

Ingredients
For the test:
Wheat flour	300 g
Milk	200 ml
Sugar	2 tbsp. l. (no top)
Salt	1 tsp
Butter or vegetable oil	20 g
Dry yeast	1 tbsp. l. (18 g fresh)
For filling:
Gouda type cheese	150 g
For lubrication:
Egg	1 PC.
Milk	1 tbsp. l.
Rast. oil	1 tsp

Cooking method

• Knead the dough in a bread maker and let rise twice.
• - Divide the dough into equal balls - the amount depends on the size of the bagels you want.
• - Roll each ball with a rolling pin into an oval 3 mm thick, put a plate of cheese in half, make 3 longitudinal cuts on the other half without cutting the dough to the end.
• - Roll up not very tightly, starting from the side with the filling. Place seam side down on a baking sheet lined with baking paper, leave to rest for 15 minutes, brush with egg whipped with milk and butter.
• - Bake in an oven preheated to 220 ° C for 10-12 minutes. Cool on a wire rack.
• 

Note

The recipe is taken from here 🔗

Delicious. I didn't have any cheese and I baked it with marmalade. From this amount of dough, 1 kifle baking sheet is obtained. I can assure you that this is not enough. Make a double serving at once. You can put any filling - sweet, cheese, bacon, etc.

What a beauty!
And yeast is really 1 tbsp. the spoon?

I put 3/4 tbsp of yeast. l. from HP. There is no smell of yeast.

Until TXT has established a change in reputation, I will mention Elena Bo here.
It is not enough for her to come up with (introduce to the masses) new recipes!
She photographs them SO !!!
It just kills.
The smell comes from the monitor !!!

Master, he is a Master in everything!

+10 per photo

Can I have a recipe (technology) for sausage buns in the studio?

[Uncle Sam]

Uncle Sam, I also liked these "caterpillars", and I found the technology and recipe at the link

Buns "Caterpillar" (or caterpillar)
The dough is the same.
🔗

Uncle Sam, a lot has been invented before us. Kifle are very tasty, so don't advertise them, it's a crime. And according to the links, there is a master class on making both kifle and caterpillar. Very unusual ideas.
And the photo is what my old, but beloved camera can do. A good photograph encourages recipes.
I wish everyone to taste these sweets

[Elena Bo]

Elena Bo, for the caterpillar a GREAT THANKS from my whole family They ate a whole bowl yesterday, today they ask again
I made the dough according to the Basic White bread, as additional additives - ketchup, cheese, herbs.
But the kifle with cheese seemed a little dry to me. I usually rub cheese into pies with cheese and mix it with a cheese egg, it turns out very gently. Just a piece of cheese seemed rustic to me.

In general, another thanks for interesting ideas

Thank you so much for the recipe. Only in the dough I added 1.5 tsp. yeast. I really liked the dough both in work and in taste. The family said that now it would be nice to try some more fillings (type hint).
We'll have to stay ...

[Elena Bo]

A good photograph encourages recipes.
I wish everyone to taste these sweets

Impelled, undoubtedly, the photo prompted to cook "caterpillars"!

Very tasty and original!

Elena Bo , thanks for the recipe, next in line are "minke whales" with cheese.

[Elena Bo]

Elena Bo, thanks for the recipe! They are so delicious!
Made with cheese:

Elena Bo, thank you. Delicious. I made half with cheese filling, and the other half with a pear (one small grated pear, 2 tsp semolina, 4 tsp sugar). How many pies do you get from this volume of dough?

I fully support - you need to do a double portion.The day before yesterday I made a kifle with cheese for a sample from one portion, the family said - little (or rather, they ate everything quickly). Today I will do a double with different fillings.
Thanks again for the recipe.

Followed the links, studied, made

Delicious!
The second option, with sausages - my opinion, if you need to please and surprise - great! It's easier to make pizza.
Thanks for the ideas!
Another addition - I made it easier with the cuts - I immediately wrapped it in uncut dough, then cut it with kitchen scissors.

Today I baked a "caterpillar" - instead of a sausage I wrapped a sausage with beef - great!
Thanks everyone!

Just baked it with cheese ... Yummy ...
The second portion is in the oven ... with potatoes ...
The cheese was not absorbed into the dough, but simply melted .. The husband is delighted))

Finally, I also baked the coveted kifle. The whole family is delighted. To carry it to work tomorrow, I had to do a triple portion. The taste is amazing: so tender! I recommend, who has not tried it yet, hurry up!

Thank you, the recipe is just super !!! I do the fourth day with different fillings, the family is delighted.

Many thanks to the author for the recipe. I make a double portion, the filling is cheese. The usual one flies away instantly. The dough is very tender. And such cute caterpillars are obtained!

People! Dispel my doubts, please, how much flour is there? I am completely new to this business, but for some reason I do not believe that 600ml of flour is 300g (I always thought it was 400g). Now I'm kneading the dough and I'm afraid that it will turn out badly (I put 600 ml)

Measured and weighed. Result: 600 ml = 375 gr.
My 240 ml glass is exactly 150 gr. flour.
I really hope you will succeed. After all, if it is written 600 ml. then the author did so. Do not worry! Good luck!

Dear ones, can you please tell me if you use Udarnitsa marmalade instead of plastic marmalade, will something worthwhile come of it? Will such marmalade flow when baking? We need to attach a bag of melon marmalade ... So I thought, maybe in his kifl ...

Krosh, read on page 3 of the topic from Karina
🔗
they did it there, if you wrap it loosely, it leaks a little, and if it's better, then it's normal

[Elena Bo]

Elena Bo, uuuu, temptress ... The day I try not to read ... it doesn't work. Will have to do

By the way, a thought. If you use hard cheese, such as Parmesan, then it will not melt all, and will remain in Kifle.

And when they will become boring to mine ... I've baked four times in a week ... Grated apples are used as a filling. Simple and delicious. The only doubts are the amount of yeast. 3/4 Art. l. - is it for one serving? I took art. l. for a double and seems to be enough. Yes, and for some reason it is not possible to achieve such a delicious shine of the crust, as in the photo, so I stopped smearing it. Anyway, they fly away at a crazy speed, no mention of a diet is valid. To the remark that they were devoured so quickly, the dotsya calmly replied - at you they are very little baked. And a triple portion of HP, probably, will not pull ...

Another respect to the MASTER. Thank you, Elena Bo!
These are the kifle I got. Flour put 600 ml, yeast 1 dessert spoon. The dough is wonderful, tender, from one portion it turned out 18 pieces.
Filling a la khachapuri (grated cheese, fresh egg, parsley, garlic) - melted.
Wku-u-sleep!

Here are the ready-made kifle.

I liked the design idea so much that it was used in the design of the curl (I took not poppy as the filling, but the store's so-called "jam", which came out)


THANKS to Elena Bo for the idea.
The photo is not very successful, and the top turned out to be completely white, and the filling leaked out.

The top can be baked in the oven by wrapping the bottom in foil

Alexandra, thanks for the thought, but .... pastries of this nature "fly away" with us quickly. Nobody pays attention to the roof. Sometimes there is a light roof in Mula, we are used to it.
In addition, the roof is not visible on the cut bread, but you can see the BEGINNING !!!

Girls, finally I also baked kifle. That's what I did:





Elena Bo, thanks for the recipe!

[Crochet]

Crochet, Innul, and what kind of filling? The little green one is visible ...

[Gasha]

Gasha, Galyun, and this is my apple marmalade "Udarnitsa", I had to attach it, otherwise after I prepared the plum plum myself, my business had stopped eating. So I rolled it up in kifle ...

I didn't understand something: was it baked in HP ??? And it seemed to me that these are such oblong small buns, the size of a croissant, which need to be sculpted and baked on a baking sheet in the oven ...

Yes, Caprice, this is our usual and favorite poppy curl, only 2 top rolls are cut, like Elena Bo's kifle. In answer 28 of this thread, you can see how the curl has already been put in the HP bucket.
And in the context of this curl you can see in the Poppy curl theme.
Crochet - respect. green marmalade filling - super !!!

Such beauty these kifle buns, well, I can't do that.

I decided to make it from a different dough, with a minimum of oil, cereal flakes and whole grain flour. Not so pretty, but very tasty
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3434.0

Yesterday kifle came to our house
Half with cheese, half with peach marmalade. Serve to my beloved on a platter, cheese and marmalade, to try. Ate the gummy, takes the second. "Where's the cheese?!?!?!" I come up and look - and there is empty inside, only the dough along the contour is a little "cheese"

Elena Bo thanks! You have discovered the world of kifle! Nothing is already gone! We flew away with cheese! It didn't come to jam! It's worth a turn for a new portion! There is nothing to photograph!

Made them small. One bite. Second portion

I barely managed to take a picture, from a double portion - that's all that was left for the photo ... and after 15 minutes they were gone. I baked with cheese, boiled condensed milk and apple jam. With condensed milk - this is SOMETHING !. If you pinch well and make a little more (not much), then the condensed milk will not flow out.



Yummy! Only the recipe I saw for a long time on Karina's forum. I go here - and here such kiflemania has gone ... In general, and I'm with you!

Dear forum users! Please tell me who made kifle according to this recipe - is it not enough flour 300g per 200 ml of milk. When I was making the dough in KhP, I added flour, otherwise it was very liquid. And about yeast - isn't it a lot of 1 tbsp. l.?
I did them, but changing the number of components
Maybe the recipe will make them even better?

I baked strictly according to the recipe, and more than once. Only the amount of yeast was reduced to 3/4 tbsp. spoons. The dough is excellent, it was not liquid.

Here are my kifle ... .. baked with marmalade .. delicious !!!!!

I baked pies with cabbage from this wonderful dough - m-yum



holiday of the soul
I skimmed 4 pieces myself did not notice how delicious! it was I who ran in the new combine and at the same time learned to knead with knives. I have attached a video of the process in my LJ and

Elena Bo, Thanks for the recipe, everything turned out very tasty! I used to make it out of Khrushchev's dough, but I had to wait a long time. And this dough is a great option, quick and easy! The filling was made from condensed milk and cocoa, and also from poppy and sugar.

[Elena Bo]

here I am ripe on Kifle

I have not received such pleasure in the kitchen for a long time both from cooking and from eating.
the filling is cheese with an egg and a couple of things with ordinary plum jam, just a little bit out of one thing, I probably put a lot of jam and badly sealed the edges.


Elena Bo thanks for the recipe !!!

Elena Bo is another tremendous thank you for the yummy!
And another question for everyone: no one tried to store the dough in the refrigerator? because of the large amount of yeast it will probably spread there? and then the idea sounded to get buns with sausage for breakfast ...

And I have striped whales today
🔗 🔗

[Iriska]

And about yeast - isn't it a lot of 1 tbsp. l.?

Iriska
As for me, there is definitely a lot, I still can't understand why there is so much yeast in this recipe? Maybe someone has a reasonable explanation for this?

[Crochet]

So I baked these things too. Liked it. I'll take thanks to the author now.



Crochet, I dare to assume that there is a lot of yeast, since this baking belongs to quick... And quick baking requires double the yeast rate.Although I put a little less than 1 tbsp. l. and a little more than 3/4 st. l. The baked dough doesn't smell like yeast. I think next. time I will put less yeast, and increase the portion by 2 times. Because it's sooo delicious! And not enough! This is not surprising, because the dough is essentially a milk loaf and .... with melted cheese.

Dear forum users! Please tell me who made kifle according to this recipe - is it not enough flour 300g per 200 ml of milk. When I was making the dough in KhP, I added flour, otherwise it was very liquid.

Absolutely the same situation with me ... I did kneading dough in HP ("Pizza" mode), put 300 gr. flour, the dough turned out to be liquid, I had to fill it up "by eye" (a couple of handfuls, if not more) ... Then, for the sake of interest, I decided to measure how much 600 ml of flour still weighs, I got 355 grams, and if you shake the container with flour , then the flour is compacted a little, and you can still add it, and the weight will increase accordingly ...
How much flour do you need to put in terms of grams to make the dough tender and not sticky?

how much does 600 ml of flour weigh,
How much flour do you need to put in terms of grams,

I myself found the answer to my question ...
Knowing the bulk density of wheat flour = 590 kg / cu. m, you can determine the weight from the volume
1 kg = 1000 g
1 cubic meter m = 1000 cubic meters dm = 1000 l
590 kg / cu. m = 590 g / l
Next, it remains to multiply the original volume of flour by its density, etc. we get the weight in grams.
600 ml (0.6 l) * 590 g / l = 354 g

: hi: I baked it for breakfast with cheese today. The breakfast was just something ... !!! Baked in the oven on a pizza pan (with holes). Next time I will try in the cartoon. Thanks for the recipe!

Thanks a lot for the recipe


that's what I did, very tasty, fast, but not enough, probably even a triple portion should be made by us 5 people, while I was cooling my little son, most of the filling was grated cheese and ham