Sweet Poppy Seed Crescents Recipe
Ingredients
| Sugar | 1 Tablespoon | |
| Warm milk | 1/2 Cup (16 tbs) | |
| 1-1/2 pkgs. active dry yeast | ||
| Flour | 3 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Butter | 8 Tablespoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Egg | 1 | |
| Milk | 3/4 Cup (16 tbs) (Filling:) | |
| Sugar | 1/2 Cup (16 tbs) (Filling:) | |
| Poppy seeds | 1 Tablespoon (Filling:) | |
| Toasted hazelnuts | 1 Cup (16 tbs), finely chopped (Filling:) | |
| Raisins | 1 Cup (16 tbs), finely chopped (Filling:) | |
| Honey | 1/2 Cup (16 tbs) (Filling:) | |
| Egg yolk | 1 , beaten (Filling:) | |
Directions
To make yeast dough, stir a pinch of sugar into milk; sprinkle with yeast.
Let stand 5 minutes.
Stir gently.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, sour cream and egg into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 20 minutes.
Grease a baking sheet.
To make filling, heat milk and sugar in a medium saucepan, stirring until sugar dissolves.
Stir in poppy seeds, hazelnuts and raisins; boil until thickened.
Stir in honey; cool.
Preheat oven to 425°F (220°C).
Halve dough.
On a floured surface, roll out each half to a 15x10.-inch (38x25-cm) rectangle.
Divide each rectangle into fifteen 5x2-inch (12.5x5-cm) rectangles.
Place some filling down the middle of each rectangle.
Brush edges with egg yolk; fold dough over.
Curve into crescents.
Place on baking sheet; brush w|th egg yolk.
Let stand in a warm place 10 minutes.
Bake 12 to 15 minutes or until golden.
Let stand 5 minutes.
Stir gently.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; cool slightly.
Lightly beat butter, sour cream and egg into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 20 minutes.
Grease a baking sheet.
To make filling, heat milk and sugar in a medium saucepan, stirring until sugar dissolves.
Stir in poppy seeds, hazelnuts and raisins; boil until thickened.
Stir in honey; cool.
Preheat oven to 425°F (220°C).
Halve dough.
On a floured surface, roll out each half to a 15x10.-inch (38x25-cm) rectangle.
Divide each rectangle into fifteen 5x2-inch (12.5x5-cm) rectangles.
Place some filling down the middle of each rectangle.
Brush edges with egg yolk; fold dough over.
Curve into crescents.
Place on baking sheet; brush w|th egg yolk.
Let stand in a warm place 10 minutes.
Bake 12 to 15 minutes or until golden.
Chef
