 Two Kipferl, the left one salted | |
| Type | Bread roll |
|---|---|
| Course | Breakfast, coffee break |
| Region or state | Europe |
| Serving temperature | Warm or room temperature |
| Main ingredients | Wheat flour |
Kipferl, kifli, kiflice, or kifle is a traditional yeast bread roll that is rolled and formed into a crescent before baking.
It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough.
Stale kipfel[which?] are used to make a sweet bread pudding called Kipfelkoch.[1]