Kifylla (Raisin Buns)

site search by freefind advanced

 

~ Ingredients for dough: ~ 5 cups of soft flour ~ 2 sachets of baking yeast (7gr each) ~ 1 tsp of sugar ~ A pinch of salt ~ 1/2 a cup of margarine ~ 1 1/2 cups of warm water ~ Ingredients for filling: ~ 4 tsp of margarine ~ 6 tsp of sugar ~ 6 tbsp of raisins	~ Ingredients for glazing: ~ 4 tbsp of sugar ~ 3 1/2 tbsp of water ~ Sugar for sprinkling

 

~ From the day before you prepare the raisings by washing them well and setting them aside to dry completely. ~ In a large enough bowl add the flour and salt and mix well. ~ In a small sauce pan melt 4 tsp of margarine add it to the flour mixture and with your fingers, rub it with the flour until crumbly. ~ Add the sugar and yeast and mix well. ~ Gradually add the water and knead vigorously into a soft dough. ~ Cover the bowl with a kitchen towel and set aside for about 5-10 minutes. ~ Divide the dough into three equal pieces. ~ Roll out one piece of the dough into a Fillo sheet about 12X12 inches. ~ Brush with 1/3 of the melted margarine and sprinkle with 2 tsp of sugar. ~ Sprinkle with 2 tbsp of raisins over the Fillo sheet, leaving about 1 cm around the edge. ~ Roll up the Fillo sheet and cut into 8 equal pieces. ~ Having the cut side up, press with your hands to flatten. ~ Continue with the other 2 pieces of dough following the above steps and place the Kifylla on a lightly greased baking pan. ~ Cover the baking pans with kitchen towels and a woolen cloth and set aside for about 1/2 an hour for the Kifylla to rise. ~ Bake in a preheated oven at 170-180 degrees Celsius (see conversions) for about 25-30 minutes or until golden brown. ~ In the meantime in a deep bowl mix the water with the sugar for glazing. ~ After about 18 minutes of baking, remove the baking pan from the oven and brush them with the water and sugar mixture. ~ Sprinkle with some sugar, place the baking pan back in the oven and continue baking for about another 8 minutes until golden brown. ~ Kifylla can be eaten hot as they come out of the oven but are a lot better when they are cold. ~ Good luck and enjoy.