👨‍🍳 Instructions

1. 1

   In a small bowl, combine the lukewarm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.

   💡 Tip: Ensure milk is not too hot, as it can kill the yeast.
2. 2

   In a large bowl, whisk together the flour, remaining sugar, and salt.

   💡 Tip: Ensures even distribution of ingredients.
3. 3

   Pour the foamy yeast mixture and melted butter into the dry ingredients. Mix until a shaggy dough forms.

4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   💡 Tip: Dough should spring back when lightly pressed.
5. 5

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

6. 6

   While the dough is rising, prepare the filling by mixing the ground walnuts and honey in a bowl until well combined.

   💡 Tip: Adjust honey quantity to your sweetness preference.
7. 7

   Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, approximately 1/4 inch thick.

   💡 Tip: Aim for an even thickness to ensure consistent baking.
8. 8

   Spread the walnut-honey mixture evenly over the dough, leaving a small border around the edges.

   💡 Tip: Don't overfill, as it can make rolling difficult.
9. 9

   Starting from one long edge, tightly roll up the dough into a log. Pinch the seam to seal.

   💡 Tip: A tight roll prevents the filling from leaking out.
10. 10

    Cut the log into 12 equal slices. Shape each slice into a crescent or 'kifla' shape.

11. 11

    Place the kifli on a baking sheet lined with parchment paper, leaving some space between them.

    💡 Tip: Allowing space prevents them from sticking together as they bake.
12. 12

    In a small bowl, whisk together the egg yolk and milk for the egg wash. Brush the tops of the kifli.

    💡 Tip: This gives the kifli a golden, shiny finish.
13. 13

    Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown and cooked through.

    💡 Tip: Keep an eye on them to prevent burning.
14. 14

    Let cool slightly on a wire rack before serving. They are best enjoyed warm.

    💡 Tip: Can be drizzled with extra honey if desired.