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!
Hi,
Look forward to making these. We ate loads of them in Korcula earlier this year. After shaping so you prove them before baking?
Do you have the recipe for the wonderful stuffed cabbage leaves I had in Croatia?
Yes, that’s called sarma. Try this https://www.chasingthedonkey.com/croatian-cooking-stuffed-cabbages-sarma-recipe/
Made these today and added cottage cheese/ricotta filling to them.
Delicious!!