Klipići is a savory roll made in the continental part of Croatia, mostly in Zagorje, Podravina, Međimurje, and Slavonija.
This particular recipe comes from my new friends over at Hrvatska kuhinja (Croatian Cooking). This recipe variation was stolen borrowed from a Baba (Grandmother) who was born in Zagorje, which makes this particular version completely traditional.
I’ve been promised that along with the kremsnite (custard slice) recipe we shared last week, that these too are very easy to make and are so tasteful everybody loves them!
As with almost every food in Croatia, there are many different regional versions of this dish & different names by which it is known.
In this case, they are also called Kiflice. After chatting to a few of my family, these rolls can also be filled with a variety of fillings and seed toppings. So I say, try this version and then get creative in your kitchen (if you do, we’d love to hear about it).
Klipići Recipe (Kiflice)
This particular recipe comes from my new friends over at Hrvatska kuhinja. This recipe variation was stolen from her Baba who was born in Zagorje.
Ingredients
For yeast
- 1 40 g yeast cube (or dry yeast if you prefer)
- 1 Tbls. sugar
- 1 Tbls. all-purpose flour
- 125 mls milk (0.5 cup), warmed
For the dough
- 1 kg of plain white flour (7 cups)
- 30 ml vegetable oil (2 tablespoons)
- 450 ml of milk (2 cups)
- 1 teaspoon salt
Instructions
Preparing The Yeast
- To the warm milk, add the yeast cube (you can use dry yeast if you prefer, but it's better to use fresh), sugar and flour. Leave to activate (when it bubbles, it's ready)
Preparing The Dough
- Add the yeast mixture to 1 kg of flour and mix well
- Then add in the oil, milk, and salt and knead the dough. Leave to rest for at least one hour
- When the mixture has doubled in size, roll the dough and cut into six pieces
- Roll out each piece into a circle. Cut each circle into eight equal triangles, and then roll into the shape shown in the picture in the blog post. Create a bend into the middle to create a slight arc
- Once rolled, wash over with a beaten egg
- Bake at 180°F (350°F) or until they turned a golden brown color
Notes
Add your favorite seeds to the top before baking. We love sesame, flax, pumpkin or sunflower seeds, and even cumin!
Honey biscuits recipe please
My Grandmother made a cottage cheese roll, that was absolutely delicious. As children we were never taught to speak Croation. The rolls were called gee bunses (don’t know how to spell it). It looked similiar to single cheese rolls that are made today. Would you know how to make these, and how to spell the name of them?
Sorry I have no idea, does not sound like anything I can think of – can you check the name of them again?
That suppose to be GIBANICA.
It is stuffed with soft cheese, and dough is soft made with yeast .
Possibly some form of gibanica?
Walnut roll, poppy seed roll and cottage cheese roll/ GIBANICA OR STRUDEL
I think you meant gibanica :-) It’s a cheese pita….. like burek.
We are trying these today! Will let you know how it goes…
Well you know I love these because I’m currently raving about them on my blog! :) I can’t wait to have a go at making them.
Thanks so much for linking up with #recipeoftheweek – I’ve Pinned this post x
Absolutely delightful! Is it easy to halve the amount? 1kg of flour seems quite a lot, unless you can freeze these rolls raw?
Yes you can half the quantity… although you may regret it as they are so tasty and you can’t resist just one :) Let us know how you go with it.
Oooh, these look good. I think I’d love them with sesame seeds.
I am also told ham and cheese works well… I’ll be making them next week.
Yum – like a savoury croissant?
Kinda yeah.
Yum Yum is what I think =)
us too!!
That looks perfect – did you make it?
I’ve not made these YET. I have eaten a bunch of them though as our family made them. This photo was supplied by the Hrvatska Kuhinja team. Don’t they look PERFECT!??
Looks delicious – though I never knew yeast came in a cube. Do you have any idea what that is in teaspoon/something else measurement?
Ace, do you buy the one in a packet? That is powder form? If so we used to use 1-2x of these back in Aust.
Hmmm. Good to know because that is how I buy it. Thanks!