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Pozsonyi Kifli

For the Dough:

500 g (~4 cups) flour

200 g (12 tablespoons) butter

2 tbsp powder sugar

25 g fresh yeast (~2 1/2 tsp dry yeast)

150 ml (~1/2 cup) milk

1 yolk

pinch of salt


For the walnut filling:

250 g (~2 2/3 cups) ground walnuts

50 ml (~1/5 cup) milk

1/2 tsp ground cinnamon

zest of a half lemon

100 g (~1/2 cup) sugar


For the poppy seed filling:

200 g (~ 1 3/4 cups) ground poppy seeds

50 ml (~1/5 cup) milk

100 g (~1/2 cup) sugar


For the egg wash:

2 eggs

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Dissolve yeast with a teaspoon of sugar in lukewarm milk. Rub lard into the flour. Add activated yeast, egg, salt, sugar and sour cream, and knead the dough until just smooth. Cover with a clean kitchen towel and let it rest for 50 minutes or until it triples in size.


Meanwhile prepare the fillings. Add cinnamon and lemon zest to the milk, bring it to a boil. Add ground walnuts and sugar, and , while stirring constantly, cook for a minute until thick. Repeat the process with the ground poppy seeds, too. Let the fillings cool completely.


Turn out the dough onto a floured surface. Divide it into two equal parts, and form 16-16 balls. Flatten the dough balls, slightly stretching the two ends, and roll them into ovals. Divide the fillings into 16-16  portions and place them on the edge of each ovals. Roll them up tight and pinch the ends. Roll them again with your hand to stretch and make them even. Form the poppy seed pastries into crescents, while walnut rolls have to bent into the shape of letter C

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