For this month’s Baking Eggless challenge, I selected a Hungarian yeasted pastry kipfel which is an authentic pastry usually served at family gatherings, weddings and festivals. Kipfels are stacked as pyramids for serving. Each family has a recipe of their own and it is said that there would be competition among ladies to whose kipfels tastes the best. Kipfels has root in Austria, Hungary, Serbia, Yugoslavia and Turkey and as far as I read there are so many variations of the recipe. usually kipfels are filled with lekvar – a type of fruit butter made of either plums or apricot or prunes. There are some types filled with cream cheese. The pastry itself has so many variations. Some use butter based pastry and the result will be a flaky kipfel and some has yeasted dough which will result in a soft kipfel. For the challenge, I selected an yeasted dough version, filled with plum/ apricot lekvar.
As Iwanted to make the preparation short, I skipped making lekvar and used the strawberry jam for one batch of kipfels and for the other batch I used the mixed fruit jam. And I made a mistake while filling the kipfels. I used a lot of filling and the jam while baking started oozing out of the kipfels. Here is the difference between jam and lekvar. The same quantity of lekvar doesn’t seem to ooze out. It made a great mess to my baking tray but still it tasted amazing. The rolls were very soft buttery and the jam added to the taste. The original recipe asked for a walnut topping. As I had only a few, I added some pistachios to the walnuts. It gave a nice crunch to the soft kipfels. Linking this to Yeastspotting.
Recipe Source: June Meyer
Makes 2 dozens of rolls or 16 bundles
Flour/ Maida-2 1/2 cups
Vanaspathi/ Shortening-2 tbs
Curd/ yogurt-2/3 cup
Baking Soda-a pinch
Lemon Zest-a pinch
Instant Yeast-1 1/2 tsp
Jam of your choice
For The Topping:
1. In a bowl mix together flour, salt, zest of lemon, sugar, butter, vanaspathi and yeast.
2. In another bowl mix together curd with baking soda and let it rest for 2 minutes.
3. Add it to the flour and mix together to form a soft dough.
4. Transfer the dough to counter and knead it for full 10 minutes until soft, smooth and elastic. This is an enriched sough and so it will be very silky to touch and great to work with.
5. Place it inside an oiled bowl and cover with cling wrap.
6. Allow it to double. It may take 1 -2 hours.
7. Now take dough to counter, knead it again and divide into two equal portions.
8. Roll one portion into a thin circle.
9. With a pastry cutter cut it into 12 equal triangles.
10. Place a small amount of jam on the wider side of the triangle.
11. Now roll the triangle starting with the wider side to form a roll resembling croissant.
12. Arrange on a greased baking tray.
13. Now on to the remaining portion of the dough.
14. Divide into 8 equal portions.
15. Roll each portion into a small disc.
16. Place some jam in the centre. Do not add a lot.
17. Now wrap the circle around the jam so that it looks like a bundle.
18. Arrange this batch on another greased tray.
19. Cover with cling wrap and allow it to double. It will take fro 30 minutes to 1 hour.
20. Grind walnut to powder.
21. In a plate mix together sugar and powdered walnuts.
22. Brush the doubled rolls with milk and sprinkle the walnut sugar mixture on top.
23. Preheat oven to 175C.
24. Bake the rolls for 20 to 25 minutes or until golden brown.
Mix all the ingredients in a bowl.
Mix it to form a soft dough.
Knead it for 10 minutes until soft and elastic.
Place it in a bowl, cover with wrap and allow it to double.
Divide it into two portions.
Roll one portion into a thin disc.
With a pastry cutter, cut it into 12 equal triangles.
Place jam in each triangle.
Slightly pull the larger side.
Roll into a croissant like roll.
Divide the other portion into 8 equal portions.
Place jam in the centre. Keep little. Mine oozed out.
Cover it like a bundle.
Mix sugar and powdered walnuts. I used some pistachios so it looks green.
Brush with milk and sprinkle the topping.
Do it for the croissant like rolls too.