Croissants With Sesame Seeds (Kifli)

In a large, deep mixing bowl, pour in lukewarm milk.

Stir in the sugar, 2 tablespoons of flour, and the yeast.

Let stand for ten minutes.

Add in the baking powder, salt, vegetable oil, egg whites, and 6 cups of flour.

Stir with a wooden spoon until the mixture is well incorporated; you may need to get your hands in there towards the end. Then, bring the dough to a lightly floured surface.

Knead the dough for 10 minutes.

Put the dough in a large bowl, cover it, and let it stand for one hour.

Preheat oven to 375°F.

Bring the dough back to your working area and knead it again for another 5 minutes to ensure all air bubbles are out.

Form the dough into a log and cut it into 5 or 6 equal pieces.

Take one piece (cover the rest with a kitchen towel), and roll it out to a size as big as a medium pizza.

With a knife, cut the rolled out dough into 8 equal slices.

Beginning at the widest point of the slice, start rolling it towards the narrowest point to form a crescent.

Place the croissants on a lightly greased baking sheet.

Continue to do this with the rest of the dough.

In a small mixing bowl, whisk the 4 egg yolks.

Brush each croissant with the whisked egg yolk.

Top each croissant with sesame seeds.

Distribute 4 or 5 small pieces of margarine throughout the baking sheet among the croissants.

Bake for 15 to 20 minutes, or until golden brown.

Cover with a kitchen towel while they are cooling.

Serve immediately or store in an airtight container.