A recipe for Hungarian kifli uses sweet yeast dough made with butter, shortening, flour and egg yolks, as well as warm milk and sugar, to condition the yeast. Refrigerate the dough overnight, and then fill triangular pieces of rolled dough with nut, poppy seed or lekvar filling. Roll each filled dough section into a crescent shape, and bake the cookies for about 20 minutes at 350 degrees Fahrenheit.
To make the sweet dough, soften two packages of yeast in 1/2 cup of warm milk or water, and stir in 2 tablespoons of granulated sugar. Cover the mixture with a cloth, and allow it to rest until it is bubbly. Cut 1 cup of cold butter and 1 cup of shortening into 4 cups of flour, then stir in the yeast mixture and 4 egg yolks. Divide the dough into three dough balls, and allow them to rest for about 30 minutes. Cover the dough balls with plastic, and refrigerate them for several hours or overnight.
To make nut filling, mix finely chopped nuts with raisins, brown sugar, citrus zest, brandy or other desired ingredients. Keep the mixture dry and thick, and fold in 1 whipped egg white for each 1 cup of nut mixture. To make poppy seed filling, simmer together, until thickened, 1 cup of ground poppy seeds, 1/2 cup milk, 1 cup white sugar and zest from one orange. To make lekvar, use dried apricot, prunes or cranberries to create a thick jam.
To fill and bake the kifli, roll out each dough ball into an 8-inch circle, brush the entire surface with egg white wash, and cut it into wedges. Place 1 teaspoon of filling onto each wedge, roll into crescents, and bake. Coat each cookie with powdered sugar while warm.