Two-coloured kiflice with vegan cheese and veggie turkey slices

The original recipe is not really mine, but it was given to me by my dear friend Ana. I made it vegan and have prepared a complete recipe with description, procedures and pictures for you adding one great idea – how to add some magic to kiflice and make them in 2 different colours.Kiflice can be tasty without the use of eggs and milk, and these are the best kiflice you will ever try. Don’t trust me, see for yourself.The original recipe is very easy to make, the kiflice turn out soft and delicious, and if stored properly (in a sealed container) they are soft and beautiful the next day, meaning that you or your little ones can carry them everywhere with you.Although I have presented a regular recipe here, I have also explained the process of making kiflice in 2 different colours so you can use this process for making kiflice for your children’s birthday or some other celebration and make it even more interesting and creative and impress everyone.Whichever style you choose, I’m convinced that you and everyone else who tries kiflice you made will be happy and satisfied. You can choose anything you like to use as a filling for kiflice. I like to use vegan cheddar cheese and vegan turkey slices in combination.Also, you can choose what and if you will use something to top the kiflice. I love sesame and caraway seeds, they go so well with some pastry, vegan cheese and veggie turkey slices.Below you can see pictures that will help you understand the procedure of making the two-coloured kiflice better.

I hope you will give them a try and that you will enjoy them! Please let me know how did you liked them after you try them!

Live healthily ever after.

AvatarAuthorVeggieTale LIFEPrep Time1 hr 15 minsCook Time30 minsTotal Time1 hr 45 minsDifficultyIntermediateYields1 Serving

Kiflice ingredients:
 500 g all purpose wheat flour
 1 1/2 tbsp dry yeast
 1/2 tsp sugar (I'm using coconut sugar)
 1/2 dcl sunflower oil
 1/2 tbsp himalayan salt
 3 1/2 dcl almond milk
Kiflice coating ingredients:
 1 tbsp all purpose wheat flour
 1/2 tsp himalayan salt
 A little bit of water
Topping ingredients:
 Sesame seeds
 Caraway seeds
Optional ingredients:
 1 tsp spirulina powder

Procedure for kiflice:
1

In a bowl, mix yeast, sugar and almond milk. Milk should be warm but not hot. After mixing well all ingredients, leave them for 10 minutes at room temperature to activate the yeast (volume of the mixture must be doubled in size after 10 minutes).

2

After the yeast activates and doubled its volume, combine it in a large bowl with all the other kiflice dough ingredients. Stir until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
Move the dough to the kitchen surface that you previously covered with a little bit of all purpose flour (so the pastry don't stick to the kitchen surface) and knead it well with your hands. Shape a big dough ball and return it back to a large bowl.

3

Allow dough to rise for 60 minutes or until doubled in size at a room temperature.

4

After the dough has doubled its volume, move it onto the kitchen surface previously covered with all purpose flour and knead it once again using your hands.

5

Divide the dough into 4 equal parts and shape them into balls. Using a dough roller, spread each ball to a 25 cm diameter circle and cut it into 8 triangle-shaped pieces using a knife.

6

Place the pieces of vegan cheese and veggie turkey slices on the "bottom" part of the triangle (the opposite side of the triangle top), and roll the triangle towards the direction of the triangle top, shaping kiflica that way. Repeat until you do the same with every triangle piece of a dough.

7

Move the kiflice on the baking tray you covered with parchment paper. Make sure that each kiflica is at least 1 cm away from each other as they will increase the volume during baking and may stick to each other if they are too close.

8

Kiflica coating preparation: Heat the water until warm and then mix all the ingredients well in a cup. Using the brush, smear the surface of each kiflica with the mixture.

9

After you have coated each kiflica with the coating mixture, top them with sesame and caraway seeds.

10

Leave kiflice to rise for a little bit more. In the meantime pre-heat the oven to 180 Celsius Degrees. Bake them for 30 minutes.

Two-coloured kiflice preparation:
11

Divide all the dough ingredients into 2 parts and add 1 teaspoon of spirulina powder to the one part to get one green-coloured piece of dough. The process of making a dough is identical to that of a classical (made of one piece of a dough) kiflice, except that in this case you will make 2 separate pieces of dough and shape them differently.

12

After you have kneaded both pieces of the dough and left to double the volume at the room temperature, move both pieces to the kitchen surface covered with the all purpose flour and once again knead them well using your hands.

13

Using a dough roller, spread both pieces of dough shaping them into 2 separate rectangles dimensions 16 x 25 cm (one rectangle will be a green colour, the other one white).

14

Smear the green coloured rectangle shaped dough with a little bit of water and place the white coloured rectangle shaped dough on top of the green coloured rectangle shaped the dough. Water will help both pieces of dough to stick better.

15

Roll the dough in one direction and divide the roll-shaped dough into 4 equal pieces.

16

Using a dough roller, spread each part into a 25 cm diameter circle and continue to follow the procedure as for classical kiflice (step 5).

17

NOTE: Using this amount of the ingredients you will get 32 kiflice. If you wish, you can divide the dough into 3 balls, then each ball on 8 triangles, and thus get 24 bigger kiflice. If you are doing two coloured kiflice, you can also divide the roll-shaped dough into 3 equal parts and then each part on 8 triangles.

Nutrition Facts

Serving Size 1 kiflica

Servings 1


Amount Per Serving
Calories 82Calories from Fat 16.93
% Daily Value *
Total Fat 1.95g3%
Saturated Fat 0.43g3%
Trans Fat 0.03g
Sodium 76.9mg4%
Potassium 31.4mg1%
Total Carbohydrate 13.3g5%
Dietary Fiber 0.6g3%
Sugars 0.2g
Protein 2.8g6%

Vitamin A 0.9%
Calcium 2.4%
Iron 6.6%
Vitamin E 4.5%
Thiamin 16.4%
Riboflavin 9.2%
Niacin 8%
Vitamin B6 1%
Folate 10.8%
Pantothenic Acid 2.7%
Phosphorus 3%
Magnesium 1.4%
Zinc 1.9%
Selenium 10%
Copper 3.1%
Manganese 6.3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Kiflice ingredients:
 500 g all purpose wheat flour
 1 1/2 tbsp dry yeast
 1/2 tsp sugar (I'm using coconut sugar)
 1/2 dcl sunflower oil
 1/2 tbsp himalayan salt
 3 1/2 dcl almond milk
Kiflice coating ingredients:
 1 tbsp all purpose wheat flour
 1/2 tsp himalayan salt
 A little bit of water
Topping ingredients:
 Sesame seeds
 Caraway seeds
Optional ingredients:
 1 tsp spirulina powder

Directions

Procedure for kiflice:
1

In a bowl, mix yeast, sugar and almond milk. Milk should be warm but not hot. After mixing well all ingredients, leave them for 10 minutes at room temperature to activate the yeast (volume of the mixture must be doubled in size after 10 minutes).

2

After the yeast activates and doubled its volume, combine it in a large bowl with all the other kiflice dough ingredients. Stir until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
Move the dough to the kitchen surface that you previously covered with a little bit of all purpose flour (so the pastry don't stick to the kitchen surface) and knead it well with your hands. Shape a big dough ball and return it back to a large bowl.

3

Allow dough to rise for 60 minutes or until doubled in size at a room temperature.

4

After the dough has doubled its volume, move it onto the kitchen surface previously covered with all purpose flour and knead it once again using your hands.

5

Divide the dough into 4 equal parts and shape them into balls. Using a dough roller, spread each ball to a 25 cm diameter circle and cut it into 8 triangle-shaped pieces using a knife.

6

Place the pieces of vegan cheese and veggie turkey slices on the "bottom" part of the triangle (the opposite side of the triangle top), and roll the triangle towards the direction of the triangle top, shaping kiflica that way. Repeat until you do the same with every triangle piece of a dough.

7

Move the kiflice on the baking tray you covered with parchment paper. Make sure that each kiflica is at least 1 cm away from each other as they will increase the volume during baking and may stick to each other if they are too close.

8

Kiflica coating preparation: Heat the water until warm and then mix all the ingredients well in a cup. Using the brush, smear the surface of each kiflica with the mixture.

9

After you have coated each kiflica with the coating mixture, top them with sesame and caraway seeds.

10

Leave kiflice to rise for a little bit more. In the meantime pre-heat the oven to 180 Celsius Degrees. Bake them for 30 minutes.

Two-coloured kiflice preparation:
11

Divide all the dough ingredients into 2 parts and add 1 teaspoon of spirulina powder to the one part to get one green-coloured piece of dough. The process of making a dough is identical to that of a classical (made of one piece of a dough) kiflice, except that in this case you will make 2 separate pieces of dough and shape them differently.

12

After you have kneaded both pieces of the dough and left to double the volume at the room temperature, move both pieces to the kitchen surface covered with the all purpose flour and once again knead them well using your hands.

13

Using a dough roller, spread both pieces of dough shaping them into 2 separate rectangles dimensions 16 x 25 cm (one rectangle will be a green colour, the other one white).

14

Smear the green coloured rectangle shaped dough with a little bit of water and place the white coloured rectangle shaped dough on top of the green coloured rectangle shaped the dough. Water will help both pieces of dough to stick better.

15

Roll the dough in one direction and divide the roll-shaped dough into 4 equal pieces.

16

Using a dough roller, spread each part into a 25 cm diameter circle and continue to follow the procedure as for classical kiflice (step 5).

17

NOTE: Using this amount of the ingredients you will get 32 kiflice. If you wish, you can divide the dough into 3 balls, then each ball on 8 triangles, and thus get 24 bigger kiflice. If you are doing two coloured kiflice, you can also divide the roll-shaped dough into 3 equal parts and then each part on 8 triangles.

KIFLICE WITH VEGAN CHEESE AND VEGGIE TURKEY SLICES
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