Kifle (Serbian Crescent Bread Rolls)
Soft, shiny milk bread crescents with a sprinkle of sesame, perfect for breakfast or to dunk in soup.
- Time2 hr
- LevelMedium
- Costabout £0.35 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 454kcal
- 65.2gcarbs
- 3.7gof which sugars
- 15.7gfat
- 4.7gsaturates
- 13gprotein
- 2.8gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, sugar and salt in a bowl. Add the warm milk, oil and egg and mix to a soft dough.
- 2
Knead for 10 minutes until smooth and springy. Cover and leave in a warm place for 1 hour until doubled.
60 min - 3
Divide the dough in half. Roll one half into a circle about 30 cm across and cut into 6 equal wedges, like a pizza.
- 4
Starting at the wide end of each wedge, roll tightly towards the point. Curve the ends round to make a crescent and place on a lined tray with the tip tucked underneath. Repeat with the rest.
- 5
Cover and leave to rise for 25 minutes while the oven heats to 200°C (180°C fan).
25 min - 6
Beat the egg yolk with the milk and brush over the kifle. Scatter with sesame seeds.
- 7
Bake for 18 to 20 minutes until deep golden. Cool a little on a rack. They are best eaten warm the same day.
19 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
