Greek Recipes

Greek and Cypriot recipes

Kifylla (Raisin Buns)

Ingredients for dough:

  • 5 cups of soft flour
  • 2 sachets of baking yeast (7gr each)
  • 1 tsp of sugar
  • A pinch of salt
  • 1/2 a cup of margarine
  • 1 1/2 cups of warm water

Ingredients for filling:

  • 4 tsp of margarine
  • 6 tsp of sugar
  • 6 tbsp of raisins
  • Ingredients for glazing:
  • 4 tbsp of sugar
  • 3 1/2 tbsp of water
  • Sugar for sprinkling
Kifylla (Raisin Buns)

Kifylla (Raisin Buns)


  • From the day before you prepare the raisings by washing them well and setting them aside to dry completely.
  • In a large enough bowl add the flour and salt and mix well.
  • In a small sauce pan melt 4 tsp of margarine add it to the flour mixture and with your fingers, rub it with the flour until crumbly.
  • Add the sugar and yeast and mix well.
  • Gradually add the water and knead vigorously into a soft dough.
  • Cover the bowl with a kitchen towel and set aside for about 5-10 minutes.
  • Divide the dough into three equal pieces.
  • Roll out one piece of the dough into a Fillo sheet about 12X12 inches.
  • Brush with 1/3 of the melted margarine and sprinkle with 2 tsp of sugar.
  • Sprinkle with 2 tbsp of raisins over the Fillo sheet, leaving about 1 cm around the edge.
  • Roll up the Fillo sheet and cut into 8 equal pieces.
  • Having the cut side up, press with your hands to flatten.
  • Continue with the other 2 pieces of dough following the above steps and place the Kifylla on a lightly greased baking pan.
  • Cover the baking pans with kitchen towels and a woolen cloth and set aside for about 1/2 an hour for the Kifylla to rise.
  • Bake in a preheated oven at 170-180 degrees Celsius (see conversions) for about 25-30 minutes or until golden brown.
  • In the meantime in a deep bowl mix the water with the sugar for glazing.
  • After about 18 minutes of baking, remove the baking pan from the oven and brush them with the water and sugar mixture.
  • Sprinkle with some sugar, place the baking pan back in the oven and continue baking for about another 8 minutes until golden brown.
  • Kifylla can be eaten hot as they come out of the oven but are a lot better when they are cold.

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