Classic Hungarian Kifli

1.Place the warm milk, melted butter, egg, sugar, salt, flour, and yeast into the bread maker pan in the order recommended by your manufacturer.

2.Select the 'Dough' cycle on your bread maker and start the machine. This typically takes 90 minutes to include kneading and the first rise.

3.Once the cycle is complete, remove the dough and punch it down on a lightly floured surface. Divide the dough into two equal portions.

4.Roll each portion into a large circle about 30cm in diameter. Cut each circle into 8 equal wedges using a pizza cutter or sharp knife.

5.Starting from the wide outer edge, roll each wedge tightly toward the point to form a crescent shape. Curve the ends slightly to create the classic kifli shape.

6.Place the rolls on a baking sheet lined with parchment paper, cover with a clean kitchen towel, and let them proof in a warm place for 30 minutes until puffy.

7.Preheat your oven to 190°C. Whisk the egg and milk together to create an egg wash.

8.Brush the tops of the rolls with the egg wash and sprinkle with coarse salt or poppy seeds if desired.

9.Bake for 15 to 18 minutes, or until the kifli are golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly before serving.