Kifli is not croissant

If you ask me what I really miss from the Hungarian kitchen I could give you a long list including special ingredients, proper jam, ripe and full-of-flavour fruit and crispy pastries. And you know, I love croissant, specially the almond one from the best London bakeries but I feel I can not live without its Hungarian relative, kifli. It reminds me of my childhood, my school years and then my years at uni when we often ate kifli with kefír for lunch. Plus the mákos guba is prepared with leftover kifli slices.

DSC_0591 Continue reading