Kifli

Regular

In Serbia and Macedonia, kifli are sometimes made with cheese and sesame

Kifli made with spelt flour

When they come out of the oven, the rolls can be left plain or given a water brushing to make them shiny, or can be given an egg wash and sprinkled with either poppy seeds or caraway fruits mixed with coarse salt. The latter variety is often made into a straight shape, instead of curved like a crescent. Kifli is eaten like bread or rolls, usually made into a sandwich, sometimes plain or with butter like a fresh baguette. Often, especially for breakfast, the topping is jam or honey, or they may be used for dunking.

Fine

This is the same as the regular style, but the dough may contain butter or other shortening and/or milk. It is sweeter than the regular variety and is therefore especially well suited to be eaten with jam or honey, as is often done for breakfast with coffee, hot chocolate or milk. This might also be an accompaniment for drinks like Doogh or Kumis.

Sweets

There are a couple of sweet rolls that carry the name "kifli" to describe their shape but they are eaten at the end of a meal or with an afternoon tea or coffee and have nothing to do with kifli which, if the word is used on its own, always means the regular or fine varieties described above.

• vaníliás kifli is a small soft cookie made from a dough of ground nuts, instead of flour. It is usually made with walnuts but almonds are more often used outside of Hungary. Once baked they are rolled in vanilla flavored confectioners' sugar before allowed to cool.
• bratislavské rožky, diós kifli, mákos kifli, also known as Pozsonyi kifli (Pozsony is the Hungarian name of Bratislava, capital city of the Slovak Republic) are crescent-shaped sweet leavened pastries filled with a sweet walnut or poppy paste. They are a variety of beigli, very similar in flavor but different in shape and size.

Process of kifli production

• Process of kifli production
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  1/12 Loaves of dough before splitting
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  2/12 Small chunks of dough
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  3/12 Dough before insertion into kifli machine
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  4/12 Inserting dough, machine rolls kifli automatically
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  5/12 Rolled kiflis before baking
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  6/12 Creative variations
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  7/12 Proofing before baking
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  8/12 Watering a kifli
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  9/12 Sprinkling with poppy
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  10/12 Salt and cumin variation
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  11/12 Kiflis in front of steam furnace
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  12/12 Baked kiflis before distribution