Croatian Cooking: Klipići {rolls}

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Croatian cooking does not get any simpler than this Klipići recipe.

Klipići is a savoury 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).

croatian cooking klipići rolls

Ingredients:

For yeast you will need:

  • 1 yeast cube
  • 1 spoon of sugar
  • 1 spoon of flour
  • some milk

For the dough you will also need:

  • 1 kg of plain white flour
  • 3o mls of oil
  • 45o mls of milk
  • 1 spoon of salt

Preparing the yeast

  • Heat a little bit of milk in a bowl and remove from the heat.
  • To the slightly heated milk, add 1 yeast cube (you can use dry yeast if you prefer, but it’s better to use the fresh), 1 spoon of sugar and 1 spoon of flour. Leave to rest.

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 6 little piles.
  • Roll out each pile into a circle. Cut each circle into 8 equal triangles and them roll into the shape shown in the picture. Create a bend into the middle, to create a slight arc.
  • Once rolled, wash over with a beaten egg & add everything you desire to decorate.
  • Bake at 180 C (350F) degrees until they gain a nice golden brown colour.

Suggestions for toppings include; sesame, flax, pumpkin or sunflower seeds or cumin. But you can choose almost anything you fancy.

We believe that once you make them, you will always love to make them.

croatian cooking hrvatska kuhinja logo
There you have it, as promised another great Croatian cooking recipe from Hrvatska Kuhinja, who I recommend you follow on Twitter and Facebook to learn even more wonderful recipes.

 

 

What Croatian recipe would you like to see next? Something more difficult,  another sweet or savoury dish? What’s your Croatian food? Let me know in the comments below.

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Comments (21)

  1. Hi,
    Look forward to making these. We ate loads of them in Korcula earlier this year. After shaping so you prove them before baking?

  2. 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?

    1. Sorry I have no idea, does not sound like anything I can think of – can you check the name of them again?

  3. 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

  4. Absolutely delightful! Is it easy to halve the amount? 1kg of flour seems quite a lot, unless you can freeze these rolls raw?

    1. 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.

    1. 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!??

  5. Looks delicious – though I never knew yeast came in a cube. Do you have any idea what that is in teaspoon/something else measurement?

    1. 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.

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