Hungarian Kifli Cookies

Step 1: Bloom yeast.

Step 2: Cream butter and add yolks.

Step 3: Alternate flour and salt with sour cream.

Step 4: Mix in bloomed yeast.

Step 5: Knead ten times and chill overnight.

Step 6: Dough is supposed to be rolled out in powered sugar.

Step 7: This can be difficult as the sugar collects moisture. You may need to add some flour to the mixture to make it manageable.

Step 8: Keep the proportion of flour as low as possible because you start to loose the lovely crisp shell contributed by the sugar.

Step 9: Working with 1/4 of the dough at a time roll out 3/16 of an inch thick.

Step 10: Cut in 2x2 inch squares.

Step 11: Fill with prune, apricot, poppy fillings as Solo or raspberry jam.

Step 12: Don’t let the dough get too soft.

Step 13: You may need to chill them for a few minutes before baking if the pan takes awhile to prepare.

Step 14: They bake on a silpat.

Step 15: Bake at 375 for about 10-12 minutes until light golden brown.

Step 16: Dust with powdered sugar.