Warm the milk until it is lukewarm rather than hot. Stir in the sugar and dried yeast, then leave for about 5 to 10 minutes until lightly foamy. Excessively hot milk can damage the yeast, so it should feel comfortably warm to the touch. Once active, prepare the flour mixture.

Place the flour and salt in a large mixing bowl and stir to distribute the salt evenly. Make a well in the centre, then pour in the yeast mixture and melted butter. Mix with a wooden spoon until a rough dough forms, then bring together any remaining flour before kneading.

Turn the dough onto a lightly floured work surface and knead for about 8 to 10 minutes. The finished dough should feel smooth, supple and slightly springy without being dry. Add flour sparingly if it sticks, as too much can produce dense kifli. Shape the kneaded dough into a ball ready for proving.

Place the dough in a lightly greased bowl and cover with a clean tea towel. Leave somewhere warm for about 1 hour, or until roughly doubled in size. A slower rise in a moderately warm room develops a better bread flavour than excessive heat. Once risen, gently press out the excess gas.

Transfer the dough to a work surface and divide it into 8 equal portions. Shape each portion into a small ball, then roll each one into a thin triangle approximately 18 cm long. Keeping the pieces similar in size helps the kifli bake evenly, so finish shaping all the triangles before rolling them up.

Starting at the wide end of each triangle, roll the dough firmly towards the pointed end. Gently curve both ends inwards to create the traditional crescent shape. Place each kifli seam side down on a baking tray lined with baking parchment, leaving enough space between them for the final rise.

Cover the tray loosely with a clean tea towel and leave the rolls to prove for another 25 to 30 minutes. Meanwhile, preheat the oven to 200°C, or 180°C fan. The kifli should become noticeably puffier but should still hold their crescent shape. Prepare the glaze while the oven finishes heating.

Mix the egg yolk with 1 tablespoon of milk until smooth. Brush a thin, even coating over each kifli, taking care not to press down on the risen dough. Sprinkle with poppy seeds or sesame seeds if desired, then transfer the tray directly to the hot oven.

Bake for approximately 15 to 18 minutes, until the kifli have a rich golden surface and sound slightly hollow when tapped underneath. Avoid overbaking, as the interior should remain tender rather than dry. Transfer the baked rolls to a wire rack and allow them to cool for several minutes.

Serve the kifli slightly warm or at room temperature. For a traditional Hungarian style breakfast, split them and serve with butter, fruit preserves, honey, cheese or cold meats. Their mild flavour also makes them suitable alongside soups and stews. Present them whole in a bread basket so their distinctive crescent shape remains the focus.