Activate the Yeast: Combine the active dry yeast and sugar with a small amount of the lukewarm milk, then let the mixture stand for 7–10 minutes, until the yeast becomes active and begins to foam.
Make the Dough: Place the flour and salt in a large bowl, then add the activated yeast mixture. Gradually work in the remaining milk, yogurt, vegetable oil, and eggs while kneading until everything comes together into a smooth, firm, elastic ball of dough. First Rise: Cover the bowl with a kitchen towel and leave the dough at room temperature for 1–2 hours, or until it has doubled in size; allow it enough time to rise rather than rushing this stage.
Optional Overnight Rest: For a longer fermentation, cover the dough with plastic wrap and refrigerate it overnight. Before shaping the kiflice, remove the dough from the refrigerator and let it return to room temperature. Divide the Dough: Punch down the risen dough, transfer it to a lightly floured work surface, and divide it into 5 equal portions. Knead each portion for 1–2 minutes. Roll the Dough: Take one dough ball and roll it into a circle approximately 12–13 inches (30–33 cm) in diameter.
Cut the Wedges: Using a pizza wheel or sharp knife, cut the dough circle into 16 small wedges, creating the individual pieces that will become the crescent rolls.
Fill the Wedges: Place about 1 teaspoon of your chosen filling at the wider end of each wedge. Avoid overfilling, as excess filling may ooze out while the kiflice bake. Shape the Crescents: Starting at the wide end containing the filling, roll each wedge toward its narrow tip, then gently curve the roll into a crescent shape.
Arrange the Kiflice: Place the shaped crescents on a parchment-lined baking pan, leaving enough space for them to rest before baking.
Repeat the Shaping: Continue rolling, cutting, filling, and shaping the remaining dough portions until all the kiflice have been prepared; use two baking pans if necessary.
Final Proof: Let the shaped kiflice rest in the baking pan for 45–60 minutes. During the final 15 minutes of this resting period, preheat the oven to 395°F (200°C).
Prepare the Egg Wash: Combine the 2 egg yolks with a pinch of water to make the egg wash.
Brush the Kiflice: Lightly brush the rested crescents with the egg wash, then sprinkle them with sesame seeds or poppy seeds if desired.
Bake the Kiflice: Bake the crescents at 395°F (200°C) for 15–17 minutes, or until the tops become golden brown.
Serve: Serve the warm kiflice alongside Bosnian coffee or tea, use them instead of bread with a main course, or enjoy them as a snack at any time of day.
Store: Once cooled, keep the kiflice in an airtight container at room temperature for up to 2 days.
Reheat: Reheat the rolls in the oven for a few minutes to help restore their softness.
