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Fluffy Buttermilk Kifli




This recipe is a healthier alternative to the traditional Macedonian Kifli recipe. I will also incorporate the original recipe into my post. My recipe uses Organic Spelt flour, but you can substitute this with any flour of choice, including Quinoa Flour, Wholemeal flour, or a combination of different flour alternatives. Please keep in mind that some flours need to be proportioned with an equal amount of plain flour, as it may be harder to knead the dough. I chose Spelt flour as it is significantly richer in nutrients, proteins and minerals, and is much easier to digest than plain flour.

Ingredients:

  • Approximately 1kg of Organic Spelt Flour (or plain flour)
  • Additional flour for kneading
  • 500ml of Buttermilk (or full cream milk)
  • 2 small cups of Extra Virgin Olive Oil (or vegetable oil)
  • 1 packet of Dry Yeast
  • 1 tablespoon of Sea Salt (or table salt)
  • 1 stick of Organic Natural Stevia Sweetener (or 1 tablespoon of white sugar)
  • 3 Organic Free Range Eggs
  • 1 tablespoon of Baking Powder
  • 100g ricotta cheese + 150g Feta Cheese + 1 egg
  • Unsalted Butter for brushing
  • Sesame Seeds to sprinkle (you can also use Sunflower Seeds, Hemp Seeds, Pumpkin Seeds, Chia Seeds)

Method:
  1. Pre-heat oven to 180 degrees Celsius
  2. Activate yeast in a small bowl by adding half a cup of warm water and a pinch of sugar. Cover and allow to rise for 5 minutes.
  3. Combine all ingredients, including yeast, to form a dough (if your dough is too sticky, add more flour)
  4. Cover and leave dough to rise in a warm place for approximately 20 minutes. In the meantime, prepare the ricotta and feta mixture by combining well with one egg
  5. Separate dough into balls roughly the size of your fist
  6. For each ball of dough, knead on a floured surface and flatten with a rolling pin to form a thin circle
  7. Use a butter knife to cut the circle in to triangles (like you would cut a pizza) and sprinkle with a little water
  8. Place desired amount of Feta Cheese at the 'fat' end of the triangles. I like to use a lot of Feta, but don't forget, Feta can be very high in sodium so you can soak in some water beforehand to reduce the sodium content
  9. Tightly roll the triangles from the 'fat' end to the thin end, and place on baking tray
  10. Brush each Kifla with butter and then sprinkle with sesame seeds 
  11. Bake until brown (approximately 20 - 30 minutes) 
  12. Leave to cool

Tip: you can freeze your remaining Kifli, and re-heat them when you have visitors coming!



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