Kifli

Remove the butter from the refrigerator and allow it to soften at room temperature until pliable but not melted. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream the softened butter together with the white sugar and vanilla sugar until the mixture becomes light and fluffy. Add the egg yolks and vanilla extract, beating until fully incorporated.

Gradually sift the flour into the butter and egg mixture, mixing gently with a fork or your hands until a soft, cohesive dough forms. Avoid overworking the dough to preserve its tender, crumbly texture.

Wrap the dough in plastic wrap and refrigerate it to firm up slightly, making it easier to shape. The dough should feel cool and pliable when ready.

Pinch off small portions of dough roughly the size of a walnut and roll each piece into a small log that is slightly tapered at both ends. Gently curve each log into a crescent shape and place them on the prepared baking sheet.

Bake the kifli in the preheated oven until the bottoms are very lightly golden and the pastries are just set, being careful not to over-brown them as they should remain pale.

Remove the kifli from the oven and allow them to cool on the baking sheet for 2–3 minutes until they are firm enough to handle without breaking. While still warm, gently roll each kifli in a mixture of vanilla sugar and white sugar until evenly coated.

Transfer the coated kifli to a wire rack and allow them to cool completely before serving or storing in an airtight container. They will keep well at room temperature for several days.