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Milk Crescents Recipe
|Warm milk||250 Milliliter (1 Cup)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|All purpose flour||500 Gram (3 1/3 Cups)|
|Butter/Margarine||30 Gram (2 Tablespoons)|
|Egg yolk||1 , beaten|
Serving size: Complete recipe
Calories 2412 Calories from Fat 420
% Daily Value*
Total Fat 48 g73.4%
Saturated Fat 24 g120%
Trans Fat 0 g
Cholesterol 486.1 mg
Sodium 1174.4 mg48.9%
Total Carbohydrates 412 g137.4%
Dietary Fiber 19.8 g79.2%
Sugars 20 g
Protein 80 g160.2%
Vitamin A 29.3% Vitamin C 0.15%
Calcium 43% Iron 164.4%
*Based on a 2000 Calorie diet
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter or margarine; cool slightly.
Lightly beat butter or margarine and 1 egg into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth and elastic.
Cover and let rise in a warm place until doubled in size.
Divide risen dough into golf-ball size pieces and shape into balls.
On a floured surface, roll out each ball into a triangle with sides about 6 inches (15 cm) long.
Press point of each triangle firmly onto a baking sheet.
Starting at the long side opposite the point, roll up triangles using both hands.
Seal points of triangles to rolls with a little egg yolk.
Curve each roll into a crescent.
Arrange on baking sheet; brush with beaten egg yolk.
Cover and let rise in a warm place 15 to 20 minutes.
Preheat oven to 450°F (230°C).
Bake crescents 10 to 15 minutes or until golden.