Mákos Kifli – Hungarian Poppy Seed Crescent Rolls
Yield: 10 kifli
Mákos kifli is a soft Hungarian yeast pastry shaped into a crescent and filled with sweet ground poppy seeds. The light, buttery dough pairs beautifully with the rich filling, while fresh lemon zest adds just enough brightness to balance the sweetness.
I believe a good mákos kifli should contain plenty of filling—not just a thin stripe hidden somewhere inside the dough! These golden crescents are wonderfully soft, generously filled, and perfect served slightly warm with coffee or tea.
Yield: 10 kifli
Ingredients
For the dough
400 g all-purpose flour
Pinch of salt
20 g fresh yeast
180 ml lukewarm milk
80 g granulated sugar
1 large egg
50 g softened butter, or melted and cooled
For the poppy seed filling
250 g ground poppy seeds
150 g granulated sugar
170 ml milk
Finely grated zest of 1 lemon, or to taste
For finishing
1 egg, beaten, for the egg wash
Powdered sugar for serving, optional
Instructions
1. Activate the yeast
Warm the milk until lukewarm. Crumble the fresh yeast into a small amount of the milk and add a little sugar taken from the measured 80 grams. Stir and leave for approximately 5 minutes, until foamy.
2. Prepare the dough
Combine the flour, remaining sugar, and salt in a large bowl. Add the egg, activated yeast, and remaining milk. Begin mixing, then add the butter.
Knead until the dough becomes smooth, soft, and elastic. Cover and leave it to rise in a warm place for approximately 1 hour, or until doubled in size.
3. Make the filling
Gently heat the milk and sugar until the sugar dissolves. Add the ground poppy seeds and lemon zest.
Stir over low heat until the mixture becomes thick but spreadable. Remove it from the heat and allow it to cool completely.
4. Divide the dough
Gently press the air from the risen dough and divide it into 10 equal portions, approximately 75–80 grams each.
Shape each portion into a smooth ball, cover, and let the balls rest for 10 minutes.
5. Fill and shape
Roll each ball into a small square. Place a generous portion of poppy seed filling near one corner.
Fold the corner over the filling and press the dough firmly around the filling and at both ends. Roll toward the opposite corner, then gently curve the roll into a crescent shape.
6. Rest the shaped kifli
Arrange the kifli on a parchment-lined baking sheet. Cover loosely and let them rest for another 15–20 minutes while the oven preheats to 180°C/350°F.
7. Apply the egg wash
Brush the tops evenly with beaten egg.
8. Bake
Bake for approximately 20–25 minutes, or until puffed and beautifully golden brown.
Transfer to a wire rack and allow them to cool. Dust with powdered sugar before serving, if desired.
Recipe Notes
Use finely ground poppy seeds for a smooth, cohesive filling.
Let the filling cool completely before shaping the kifli.
Seal both ends carefully to prevent the filling from escaping.
Do not skip the resting periods; they help create a soft, fluffy dough.
Begin checking the kifli after 20 minutes to prevent overbaking.
Store cooled kifli in an airtight container at room temperature for up to 2 days.
Freeze individually wrapped kifli for up to 2–3 months.