ALBERT MOON SHAPED ROLLS (KIFLI)

This recipe for the softest moon shaped rolls or as we say kifli, is spreading as a lightning on the internet. They’re really good, so if you haven’t tried them yet, give them a try. I don't know why they're named Albert, maybe some chef Albert made them first, who knows :) Recipe is for about 30 pieces, if it's too much for you, half the dose.

Ingredients:

Dough

• 1 kg of flour (35 oz)
• 40 g cube of fresh yeast (or 2 bags of active dry yeast)
• 1/2 liter of lukewarm milk (2 cups)
• 4 teaspoons sugar
• 4 teaspoons salt
• 2 eggs
• 1 egg white
• 200 ml of oil (3/4 cup)
• 1 tablespoon apple cider vinegar or plain

For coating

• 1 egg yolk, mixed with 2 tablespoons of water
• little salt

Preparation:

1. Put crushed yeast, a little sugar and warm milk in a bowl, stir and leave the yeast to activate, then add all the ingredients and knead a smooth dough.
2. Let the dough rise for 1 hour.
3. When the dough rises, coat the work surface with a little oil, divide the dough into balls, about 50 g heavy. Do this so the rolls are approximately the same  and coat each ball with a little oil.
4. Roll out the balls in an oval shape then roll and form a moon shaped kifli. 
   
   
   
5. Arrange them with a space on the baking tray aligned with baking paper.
6. Coat the rolls with egg yolk mixed with water and sprinkle a little salt. Leave for 30 minutes to rise again.
7. Put the rolls in the cold oven, then turn on the oven at 200 C (392 F). Bake (after oven is warm) for about 15-20 minutes or until they get a beautiful color.