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Yugoslav Kifle

Submitted By Starley Smith (0 Review)
42/60 out of 6 votes
77


Timings
20 min(s)
300 min(s)
320 min(s)
This recipe can be serve by More Than Ten Person
Ingredients
  1. 1/2 Cup Sour Cream
  2. 1 Tablespoon Water
  3. 1 Envelope Active Dry Yeast
  4. 1/2 Cup Butter or Margarine Softened
  5. 2 1/4 Cups All Purpose Flour
  6. 2 Egg Yolks (Reserve Whites For Nut Filling)
Method
  1. Heat sour cream and water until warm (100F to 110F). Sprinkle in yeast stir until dissolved
  2. In medium bowl combine butter and half cup flour. Add sour cream mixture and beat 1 minute at low speed of electric mixer, scraping bowl occasionally. Add egg yolks and quarter cup flour beat 1 minute at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough.
  3. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Divide dough into 3 equal pieces; cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
  4. On a surface dusted with powdered sugar, roll each piece of dough to a 10-inch circle. Cut each into 8 wedges. Top wide edge of each wedge with about 1 tablespoon Nut Filling. Roll up from wide end to point.
  5. Place on greased baking sheets, with points underneath. Brush with melted butter. Bake at 375F for 18 to 20 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Sprinkle with powdered sugar while warm, if desired.
  6. For Nut Filling In bowl, beat egg whites until stiff peaks form. Combine finely chopped walnuts, sugar and vanilla extract. Fold in stiffly beaten egg whites.
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