A Kifli walnut roll features a soft, tender yeast dough filled with a sweet walnut mixture and shaped into a crescent. These easy walnut rolls are perfect for breakfast, snacks, or special occasions.
This recipe uses a soft, buttery yeast dough that’s filled with a simple, flavorful walnut filling. It’s approachable enough for everyday baking yet special enough for gatherings. The dough is forgiving — not as delicate as brioche — and yields crescent-shaped rolls with a tender crumb and a crunchy, nutty center.
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What is a Kifli?
Kifli is a traditional Eastern European yeast bread rolled into a crescent. The Hungarian version is commonly called kifli, but similar pastries appear across the region under names such as kipfel, kifla, kifle, or gipfel. Kifli can be made as a pastry roll or a cookie, and the pastry form often features a nut filling like the walnut version here.
Kifli Walnut Roll Ingredients
The ingredient list is straightforward and pantry-friendly.
- Flour – all-purpose
- Milk – whole milk (optional: scalded)
- Yeast – instant or active dry yeast
- Butter – unsalted (if using salted, reduce added salt)
- Sugar
- Salt – fine sea salt blends well
- Eggs – large
- Walnuts – finely ground for the filling
- Vanilla extract (optional, for added flavor)
Scalded milk: is it necessary?
Historically, scalding milk was used to deactivate enzymes that could interfere with yeast. Modern pasteurized milk makes that step unnecessary, but scalded milk has two practical benefits: it warms the dough ingredients, helping yeast activate, and it can contribute to a lighter crumb. You do not have to scald the milk for this recipe; just bring all ingredients to room temperature for best results.
How to scald milk
- Pour milk into a small saucepan and heat over medium until it reaches about 180°F — small bubbles will form around the edge and a thin skin may appear.
- Remove from heat and cool to about 110°F before using, which usually takes 12–15 minutes in the refrigerator or an ice bath.
Kifli Dough
These rolls are made with a soft, lightly enriched dough that’s easy to handle. A stand mixer with the paddle attachment speeds the process, but you can mix by hand if needed.
- In a mixer bowl, combine sugar and beaten eggs until blended.
- Add yeast, salt, and softened butter, then stream in the warm (or scalded and cooled) milk while mixing on low.
- With the mixer on its lowest speed, add flour a scoop at a time until the dough is manageable — typically 4 to 6 cups, but add only as much as needed to avoid a tough dough.
- Transfer the dough to an oiled bowl, cover, and allow it to rise at room temperature until it increases 30–50% in volume, about 90 minutes.
- Shape the dough into rolls and let them rise on a covered baking sheet until puffy, about 60 minutes.
Nut Filling
The filling is simple: finely ground walnuts mixed with sugar, a little softened butter, cinnamon, and a splash of milk. Aim for a sandy texture that holds shape without being wet — like damp sand for building sandcastles. A small food processor makes quick work of grinding the nuts.
Variations
- Swap walnuts for pecans or another nut with a similar texture.
- Finish the rolls with an egg wash and a sprinkle of turbinado sugar for a crunchy top, or try one of these options:
- Dust with powdered sugar
- Top with additional ground nuts
- Drizzle with a simple glaze
- Substitute nutmeg for cinnamon at half the amount if you prefer a different warm spice note.
Tips for perfect kifli rolls
- Use manageable portions of dough for shaping. Large rolls (9″x5″ triangles) are great for breakfast pastries; small rolls are faster and ideal for gatherings.
- For large rolls, spread filling on each triangle. For small rolls, roll the dough into a rectangle, spread the filling, then cut into small triangles — this saves time.
- Avoid overfilling; excess filling can bake out during baking, but the small crunchy bits are delicious.
- Cool dough slightly if it becomes too soft to cut cleanly. A ravioli wheel or pizza cutter works well to slice dough cleanly.
- Apply turbinado sugar while the egg wash is still wet so it adheres properly.
Storage: Store kifli walnut rolls at room temperature in an airtight container. They also freeze well for longer storage.
We love baking bread and pastries. Try this kifli recipe and enjoy the warm, nutty flavor of homemade rolls.
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I hope you enjoyed this recipe. Leave a comment and rating if you try it — feedback helps others decide if this recipe is right for them.
Kifli Walnut Roll Recipe
Ingredients
Kifli Dough
- 1 cup whole milk, scalded (optional)
- 2 1/4 tsp instant yeast (1 packet)
- 3 eggs
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 tsp salt
- 4–6 cups all-purpose flour (start with less and add as needed)
Kifli Nut Filling
- 1 cup ground walnuts
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/8 cup milk (to bind)
Egg Wash Finish
- 1 egg + 1 tsp water
- 1 tbsp turbinado sugar (optional)
Instructions
- Scald milk to 180°F if using, then cool to about 110°F.
- In a mixer bowl, blend sugar and eggs. Add yeast, butter, and salt, then stream in the warm milk while mixing on low.
- Add flour gradually on low speed until the dough becomes manageable.
- Place dough in an oiled bowl, cover, and let rise until it increases 30–50% in volume, about 90 minutes.
- Prepare the filling by combining ground walnuts, sugar, cinnamon, softened butter, and a little milk until the mixture holds together.
Large Kifli Walnut Rolls
- Divide and roll dough into manageable pieces. Cut into large 9″x5″ triangles.
- Spread filling on each triangle and roll into crescents. Place on prepared baking trays, cover, and let rise until puffy, about 1 hour.
Small Kifli Walnut Rolls
- Roll dough into a rectangle, spread the filling over the surface, then cut into small triangles with a ravioli wheel or pizza cutter.
- Place on prepared baking trays, cover, and let rise until puffy, about 1 hour.
Prepare for baking
- Preheat oven to 325°F. Brush rolls with egg wash.
- Sprinkle with turbinado sugar while the egg wash is still wet.
- Bake large rolls 25–30 minutes and small rolls 20–25 minutes, rotating the sheet halfway through for even browning.
- Cool on racks. Store at room temperature in an airtight container or freeze for longer storage.
Notes
The turbinado sugar adheres best when applied while the egg wash is still wet. Scalding the milk is optional; ensure ingredients are at room temperature for best results. Avoid overfilling the rolls, as the filling can bake out.
Nutrition (per small roll)
Calories: 227 kcal | Carbs: 34 g | Protein: 5 g | Fat: 8 g | Sugar: 13 g
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