Croissants With Sesame Seeds Kifli

Croissants With Sesame Seeds (Kifli)

Croissants With Sesame Seeds (Kifli)

45 minutes

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Details
  • Serving Size:   50
  • Weight Watchers:   4 Points
Cuisine
  • Southern
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 cups milk, lukewarm
  • 1 package active dry yeast
  • 6 teaspoons sugar
  • 2 tablespoons flour
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1/2 cup vegetable oil
  • 4 eggs, separated
  • 6 cups flour
  • 1 stick of margarine
  • Sesame seeds
Instructions

In a large, deep mixing bowl pour in lukewarm milk.

Stir in the sugar, 2 tablespoons of flour, and the yeast.

Let stand for ten minutes.

Add in the baking powder, salt, vegetable oil, egg whites, and 6 cups of flour.

Stir with a wooden spoon until the mixture is well incorporated, you may need to get your hands in there towards the end, and then bring the dough to a lightly floured surface.

Knead the dough for 10 minutes.

Put the dough in a large bowl, cover it, and let it stand for one hour.

Preheat oven at 37

Bring the dough back to your working area and knead it again for another 5 minutes. You want to make sure that all those air bubbles are out.

Form the dough into a log and cut it into 5 or 6 equal pieces.

Take one piece (cover the rest with a kitchen towel), and roll it out to a size as big as a medium pizza.

With a knife, cut the rolled out dough into 8 equal slices.

Beginning at the widest point of the slice start rolling it towards the narrowest point.

Place the croissants on a lightly greased baking sheet.

Continue to do this with the rest of the dough.

In a small mixing bowl, whisk the 4 egg yolks.

Brush each croissant with the egg yolk.

Top each croissant with sesame seeds.

Put 4 or 5 small pieces of margarine throughout the baking sheet.

Bake for 15 to 20 minutes, or until golden brown.

Cover with a kitchen towel while they are cooling.

Serve immediately or store in an airtight container.

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