Preparation Steps

• Activate the yeast by combining active dry yeast, sugar, and warm water in a bowl. Let it sit in a warm place until foamy, about 15 to 20 minutes.
• In a large mixing bowl, add the flour. Create a well in the center and pour in warm milk, vegetable oil, salt, and eggs. Do not mix yet.
• Pour the activated yeast mixture into the flour mixture. Stir with a large spoon until combined.
• Knead the dough by hand or with a stand mixer using dough hook for 2 to 3 minutes until dough pulls away from the bowl. Adjust moisture with milk or flour as necessary until the dough is smooth and slightly sticky.
• Lightly grease a large bowl with cooking spray and sprinkle flour to prevent sticking. Place the dough in the bowl, fold into a ball and sprinkle some flour on top.
• Cover the bowl with plastic wrap and let the dough rise in a warm place for 30 minutes until slightly puffy.
• Prepare the filling by combining crumbled feta and ricotta cheese in a bowl. Set aside.
• Preheat the oven to 400°F.
• Divide the risen dough into 16 equal portions and shape each into small balls. Keep covered to prevent drying.
• Roll out each ball into a medium-sized circle on a floured surface.
• Cut each circle into 8 slices like a pizza. Place about 0.5 to 1 tablespoon of cheese filling on the wide end of each slice.
• Roll each slice starting from the wide end, tucking sides over the filling and rolling toward the narrow end to form the kiflice shape.
• Arrange the rolls on a baking sheet and place a small pat of butter on each. Bake for 5 minutes at 400°F.
• Meanwhile, whisk the remaining eggs and water for the egg wash. Remove rolls from the oven and brush with egg wash, sprinkle sesame seeds over the top, then return to bake for an additional 12 minutes or until golden brown.
• Transfer baked kiflice to a wire rack and optionally brush with additional butter while warm. Serve fresh or store for several days.