Kiffels
Kiffels recipe
Yield
36 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
all-purpose flour
|
|
| 1 | pound |
butter
|
|
| 6 | large |
egg yolks
|
|
| 2 | envelopes |
yeast, active dry
|
|
| 1 | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
|
walnuts
filling for kiffels |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
all-purpose flour
|
|
| 453.6 | g |
butter
|
|
| 6 | each |
egg yolks
|
|
| 2 | x |
yeast, active dry
|
|
| 237 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
walnuts
filling for kiffels |
*
|
Directions
Cut in flour and butter until pea-size. Add remaining ingredients.
Dough may seem soft, but it must be chilled overnight before rolling out.
Divide dough into six balls or individual small balls.
Margaret's notes: I make approximately 110 to 120 balls.
Roll out in granulated sugar (and some flour).
Put nut filling, or apricot, or prune filling, and roll-up.
Bake in 325℉ (160℃) oven until golden brown.
