Ingredients

For the dough

• 1/2 tablespoon ground flax seeds + 1 1/2 tablespoon / 22.5 ml warm water (as substitute for 1/2 egg)
• 100 g / 3.5 ounces KAF all-purpose flour (this is the flour I use to make all my bread)
• 25 g / 1 ounce whole-wheat flour
• 25 ml lukewarm milk
• 2.4 g / 3/4 teaspoon instant yeast
• 25 ml lukewarm water
• 1 1/2 tablespoon / 22.5 ml olive oil (olio d’oliva)
• 1/8 teaspoon sea salt

For the filling

• Dill Havarti cheese (instead of Trappist cheese)
• Kefir cheese, plained or flavored (instead of sour cream)

Additionally

• 1 egg at room-temperature beaten with 1 teaspoon water (use the leftover in a frittata or other egg dish)
• Poppy seeds, or other seeds of choice

Instructions

How to prepare the dough

In a small ramekin, stir the warm water into the ground flax seeds and let rest for at least 10 minutes.

Measure the rest of the dough ingredients, place in a bowl and add the flax seed and water mix. Stir well and then knead until you have a soft, homogeneous dough. Oil a bowl or dough container and place the dough in it. Cover and let it rise until doubled in a draft-free place. The time needed depends on the room temperature.

How to prepare the filling

Towards the end of the rising time, prepare the filling. Shred some dill Havarti and mix with a small amount of kefir cheese. I did not weigh the ingredients, but simply estimated the amount needed, about 1/4 cup total.

How to shape and bake kifli

Line the back of a baking sheet with parchment paper. Roll the dough into a circle of 8 inch / 20 cm diameter. Divide the circle into eight even triangles with a pizza cutter. Place a dollop of filling on the wide end (base) of each triangle, making sure it is 1/2 inch / 1.25 cm inside the sides of the dough. Don’t be tempted to be too generous here, otherwise you won’t be able to roll the piece of dough.

Fold the wide end over the filling and roll toward the point, making sure there are no escape routes for the filling. Place the roll point-side down on a the lined baking sheet and give it a slight crescent shape. Repeat with the other seven triangles. Cover the rolls with a kitchen towel or plastic film and let them rise until a dimple made on the dough with your fingertip persists (60-75 minutes, again depending on the room temperature).

30-45 minutes after the beginning of the second rise, place a rack in the middle of the oven, place a baking sheet on it and preheat to 375 F.

Brush the risen crescents with the egg wash and sprinkle with poppy seeds (or other seeds of choice). Take out of the oven the hot baking sheet and slide the parchment paper with the rolls on it. Bake for 15 minutes or until golden brown on top and bottom. Remove baking sheet from the oven and transfer the rolls to wire rack to cool (at least 15 minutes). Taste them warm or reheat them gently in the oven before eating.

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