Double-Good Crescent Recipe
The double good crecent is a coconut and rhubarb filled dessert that is baked along with walnuts and nutmeg for flavor. I bake this with some added wheat flour and brown sugar for a richer taste and texture.
Ingredients
1 1/3 to 1 2/3 cups all-purpose flour
1 package active dry yeast
1/3 cup milk
1/4 cup butter or margarine
1/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
3/4 cup whole wheat flour
1 recipe Rhubarb Filling
1 recipe Coconut Filling
Milk Coarsely chopped walnuts
Directions
In a small mixer bowl combine 1 cup of the all purpose flour and the yeast.
In a saucepan heat the milk, butter or margarine, brown sugar, salt, and nutmeg just till warm (115° to 120°) and butter is almost melted, stirring constantly.
Add to flour mixture; add eggs.
Beat on low speed of an electric mixer for 1/2 minute, scraping the sides of the bowl constantly.
Beat on high speed 3 minutes.
Using a spoon, stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.
Turn the dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Cover; let rise in a warm place till double (about 1 hour).
Punch dough down.
Cover with clear plastic wrap.
Chill for 2 to 24 hours.
Punch dough down.
Turn out onto a lightly floured surface; halve dough.
Roll each half into a 10x7-inch rectangle.
Spread the Rhubarb Filling on 1 rectangle; spread the coconut filling on the remaining dough rectangle.
Roll up each dough portion from long side, jelly roll style.
Pinch ends to seal.
(The two rolls should be equal in size and shape.) Shape each roll into a crescent.
Intertwine the two crescents by placing the end of one crescent in the curved center of the other dough portion .
Place, seam side down, on a greased baking sheet.
Cover; let rise till almost double (40 minutes).
Brush the dough with milk.
Sprinkle the nuts atop.
Bake in a 350° oven for 20 minutes.
Cover with foil to prevent overbrowning and bake for 15 to 20 minutes more or till done.
Cool on a wire rack.
In a saucepan heat the milk, butter or margarine, brown sugar, salt, and nutmeg just till warm (115° to 120°) and butter is almost melted, stirring constantly.
Add to flour mixture; add eggs.
Beat on low speed of an electric mixer for 1/2 minute, scraping the sides of the bowl constantly.
Beat on high speed 3 minutes.
Using a spoon, stir in the whole wheat flour and as much of the remaining all-purpose flour as you can.
Turn the dough out onto a lightly floured surface; knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Cover; let rise in a warm place till double (about 1 hour).
Punch dough down.
Cover with clear plastic wrap.
Chill for 2 to 24 hours.
Punch dough down.
Turn out onto a lightly floured surface; halve dough.
Roll each half into a 10x7-inch rectangle.
Spread the Rhubarb Filling on 1 rectangle; spread the coconut filling on the remaining dough rectangle.
Roll up each dough portion from long side, jelly roll style.
Pinch ends to seal.
(The two rolls should be equal in size and shape.) Shape each roll into a crescent.
Intertwine the two crescents by placing the end of one crescent in the curved center of the other dough portion .
Place, seam side down, on a greased baking sheet.
Cover; let rise till almost double (40 minutes).
Brush the dough with milk.
Sprinkle the nuts atop.
Bake in a 350° oven for 20 minutes.
Cover with foil to prevent overbrowning and bake for 15 to 20 minutes more or till done.
Cool on a wire rack.
