Slatke Kiflice sa Dzemom or Jam Crescent Rolls are just one of those recipes that I associate with comfort food. They were always soft as a cloud, made with homemade plum jam, and dusted with copious amounts of powdered sugar. Sometimes, when grandma had some on hand, a packet of vanilla sugar was added and the smell of vanilla, jam, and fresh delicious ingredients always wafted through the house drawing us all to the kitchen with the wood-burning stove. Ah, those were the days!
As you probably know well by now, I’m more of a savory kiflice person. But these jam-filled kiflice I can’t resist. You see, the moment these come out of the oven, their golden brown appearance tickles my soul. Truly. It brings back a rush of memories, of elderly neighbors bringing them over for us kids, or even chasing us down to give us a few, wrapped in a colorful paper napkin when we were having too much fun outside to eat. These were on the table before we even woke up in the morning, like magic, and I’ll forever be grateful for the days where recipes that take time, like this one, were ready for me before I was even up.
I love making old-school recipes, it’s something that connects me to my culture, to my childhood, to people that have sadly passed on. Food is a vehicle for countless memories of care-free days, blazing hot summer afternoons, and for healing. There’s no better way to get to know someone than over a delicious meal or treat. A basket of these on any table are sure to evoke plenty of compliments and conversation, that’s for sure. Sometimes, the simplest things are all you need. And these clouds of happiness are definitely that.
I hope you give these a try very very soon!
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Slatke Kiflice sa Dzemom/Jam Crescent Rolls
Course: DessertCuisine: Balkan6
servings1
hour30
minutes35
minutesSweet and soft as a cloud. Top with plenty of powdered sugar!
Ingredients
2 large eggs
2 cups (500 ml) whole milk, warm
1/2 cup (130 ml) water, warm
1 tablespoon active dry yeast (1 kesica 7-12 g)
1/2 stick (75 g) butter, melted
1 tablespoon vanilla sugar (1 kesica)
4 tablespoons (50 g) sugar
1/2 teaspoon (3 g) salt
6-7 cups (720-840 g) or more all-purpose flour
- Additionally
1/2 stick (75 g) butter, melted
1 egg, beaten
Jam of choice
Powdered sugar
Directions
- In a small bowl or mug add the water, dry yeast, and 1 tablespoon of sugar. Cover and place in a warm area to activate the yeast.
- In a large mixing bowl, add in the eggs, milk, melted butter, vanilla sugar, remaining sugar, and salt. Whisk well to incorporate all the ingredients. Next, add in the yeast and stir.
- Begin adding the flour a little at a time until the dough comes together into a compact mass that is slightly sticky. It should pull away from the sides of the bowl. Continue adding flour little by little until you can knead it comfortably without it sticking to your hands. You may need between 6 and 7 cups of flour to achieve this result.
- Knead the dough for at least 8 minutes until it is smooth. I like to do this by hand but you can use a stand mixer with a dough hook as well. It’s important that you knead it well so that it becomes completely smooth.
- After kneading the dough, cover and set aside for 30-60 minutes to double in size. The amount of time will depend on how warm your space is.
- Once the dough has risen, transfer it to a floured work surface. Knead it again briefly then cut the dough into 4 equal-sized pieces. Knead each piece and shape into a ball. Cover with a kitchen towel and repeat with the remaining pieces.
- Preheat your oven to 350F/175C and line a baking sheet with parchment paper. Set aside.
- Begin with the first dough ball you kneaded. Roll out the dough into a circle, making sure the dough is thin. It should not be see-through or ripping though.
- Next, using a knife, cut the dough vertically and horizontally. This will result in 4 triangles. Cut each triangle in half length-wise so you end up with 8 triangles.
- Place a teaspoon of jam on the wider end of each triangle and then roll towards the center to form a crescent roll. Place each finished kiflica onto the baking sheet, spacing them apart slightly because they will rise.
- Repeat steps 8-10 with the remaining dough.
- Cover the baking sheet with a clean kitchen towel and let the finished kiflice rise for another 30 minutes. They will rise slightly. Work on assembling your 2nd baking tray if using more than one during this time.
- Brush each crescent roll with the beaten egg and then bake for 30-35 minutes until golden brown. Once baked, remove from the oven, brush each one with a little melted butter, and cover with the baking sheet with aluminum foil for 5 minutes to soften the kiflice.
- After 5 minutes, remove the aluminum foil and cover them loosely with a kitchen towel to cool. Once they have cooled completely, dust with powdered sugar and serve!
Notes
- Feel free to use Nutella, Eurocream, or any kind of feeling you’d like for these.
- To make these extra special, add some orange or lemon zest to the dough.
