Danish Coffee Crescents
|Butter||3⁄4 Cup (12 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Yeast||1 1⁄2 Tablespoon (1.5 Package Active Dry / Compressed)|
|Warm water||1⁄4 Cup (4 tbs) (Not Hot)|
|Milk||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , beaten|
|Flour||3 1⁄2 Cup (56 tbs), sifted|
Cut butter into flour, using pastry blender.
Pat into a ball, then flatten out in a 9-inch square on a baking sheet; put in freezer 20 minutes.
Sprinkle yeast into warm water; stir until dissolved.
Scald milk; add sugar and cool until lukewarm; mix in dissolved yeast and egg.
Put flour and salt in mixing bowl.
Add yeast and milk mixture and beat until smooth.
Turn out on a floured board and roll out into a 9 by 18-inch rectangle.
With spatula lift butter mixture onto half the dough.
Fold over dough and roll out.
Fold over 1/3 of dough from the left, then 1/3 from the right, and roll out.
Repeat twice more.
Refrigerate 1/2 hour.
Roll out dough 1/8 inch thick; cut into 3-inch triangles; roll and shape into crescents.
Place on greased baking sheet.
Let rise 45 minutes.
Bake in a very hot oven (450°) for 15 minutes.