Kipferl, kifli, kiflice, kifle or cornuri is a traditional yeast bread roll that is rolled and formed into a crescent before baking.
It is a common type of bread roll throughout much of central Europe and nearby countries, known by several names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough.
Stale kipfel are used to make a sweet bread pudding called Kipfelkoch.
- küpfel or a Meidlinger roll in Vienna
- кифла [kifla] in Bulgarian
- кифла [kifla] in Macedonian
- kifle in Albanian
- giffel in Danish and Swedish
- rogal or rogalik (little horn) in Polish
- rohlík in Czech
- rožok in Slovak
- рогалик [rogalik] in Russian
- рогалик [rohalyk] in Ukrainian
- rogljiček or kifelc in Slovene
- corn in Romanian
- horn (horn) in Norwegian
- Hörnchen (little horn) in German
In Old High German, Kipfa means "carriage stanchion" and refers to the stanchions or "horns" of a cart. Some other languages use a simple translation ("horn", "cornulet").
The similarity between the words "rohalyk" or "rohlík" and the English word "roll" is coincidental; the words are not related by origin. The Slavic root "rog" can be hypothetically associated with the German verb "ragen" ("to protrude").
The Kipferl has been documented in Austria to at least 1227 when they were recorded in Babenberg-ruled Vienna as chipfen:
In Austria, the Kipferl is formally recognized by the government as a traditional food.
- Bratislavský rožok/bratislavské rožky, diós kifli, mákos kifli, also known as Pozsonyi kifli and in German as Preßburger Kipfel, are crescent-shaped, sweet, leavened pastries filled with a sweet walnut or poppy paste. Under the name Bratislavský rožok / Pozsonyi kiflia, they are registered as Traditional Speciality Guaranteed products in the EU and the UK. They are a variety of beigli, very similar in flavor but different in shape and size.
- Lupáčik () or makovka (), incorrectly presented as lúpačka, () is a sweet pastry made of fatty dough,