These are one of my favourite breakfasts in Bulgaria. It is read as "kifli s marmalad" and is a curious take on croissants in that they are shaped in the same way, but not from puff pastry. The name comes from German I think - "Gipfel" which means tip/peak of a mountain. The traditional filling is marmalade made from rosehips, though I've seen chocolate and other things lately and it's probably nice too, though I wouldn't try it, if there's rosehip marmalade to be had. Google translates these as "marmalade muffins".
Lundulph has wanted me to make these for ages, since he always has these when we go to Bulgaria and after trying out the recipe for the super fluffy bread rolls, I felt I've found the right type of dough for these delicacies. Though searching for recipes on the internet indicates dough for kozunak should be used, I disagree, eggs have no business in there. It is key to follow the initial recipe I wrote up, with 4 tbsp of sugar, possibly even 5 or 6, but skip the salt.
I had a jar of 380 g rosehip marmalade and used about ⅔ of it. It was set quite hard, so I stirred it through with a fork, then put in a piping bag for easier distribution.
I used the proofing function of the oven again, both for the first rise and for the first tray of kifli, to make sure they would rise nicely. The second tray of kifli would have longer to rise, so I left them on the work surface, the kitchen had become fairly warm at this point anyway.
I divided the dough into 2 equal parts, then rolled each out to a circle just under 1 cm thick and cut into 6 wedges. I squirted about a tbsp of rosehip marmalade on each and rolled them up, then placed onto a baking tray lined with baking paper and left to proof.
I pre-heated the oven to 180 °C fan and just before baking, I brushed the kifli with a whisked up egg and sprinkled granulated sugar on top. I baked for 30 minutes, then took out of the oven, left the kifli to cool a few minutes in the baking tin, before carefully moving to a cooling rack.
I let Lundulph try one while it was still warm and his eyes started sparkling, which is a sure sign he liked them. What he did forget to mention is that the dough tasted a bit salty for some reason and I wonder if I'd forgotten to add the salt the first time I made the fluffy soup buns, because this was quite a dramatic difference. So should skip the salt next time.
Also, I'll cut the dough circles into 8 pieces, it's so much easier, than to try and do 6, even if the kifli will end up slightly smaller.
Lundulph's final comment was that these are like jam doughnuts, but not deep fried, which is good and also a disappointment that there were holes in the middle where the marmalade was. His view is that more marmalade is never wrong. I'm guessing these holes are due to the steam in the marmalade expanding during baking, then shrinking back/escaping after the dough has set during the baking. I suppose I could sneakily syringe in some extra jam after baking, just like for jam doughnuts. My Mum kindly bought me two filling nozzles for precisely this reason at the chocolate festival last year.
I kept a couple for us for breakfast the following day, the rest went into the freezer, but I suspect will get eaten fairly quickly though.
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