Sweet Poppy Seed Crescents
|Warm milk||125 Milliliter (1/2 Cup 110Â°F, 43Â°C)|
|Active dry yeast||1 1⁄2 Tablespoon (Package)|
|Flour||450 Gram (3 Cups)|
|Butter||120 Gram (8 Tablespoon)|
|Dairy sour cream||250 Milliliter (1 Cup)|
|Milk||175 Milliliter (3/4 Cup)|
|Sugar||120 Gram (1/2 Cup)|
|Poppy seeds||1 Tablespoon|
|Chopped toasted hazelnuts||100 Gram|
|Raisins||175 Gram, chopped|
|Honey||175 Gram (1/2 Cup)|
|Egg yolk||1 , beaten|
To make yeast dough, stir a pinch of sugar into milk; sprinkle with yeast.
Let stand 5 minutes.
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).
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.