|Scalded milk||1⁄2 Cup (8 tbs)|
|Compressed yeast cake||2⁄3 Ounce|
|Ground cardamom||1⁄2 Teaspoon|
|Lemon peel||1 Teaspoon|
|All-purpose flour||2 Cup (32 tbs)|
|Soft butter||6 Tablespoon|
|Cardamom fruit filling||1 Cup (16 tbs)|
|Shortening||1 Tablespoon, melted|
1 Preheat the oven to 350°Fahrenheit.
2 Allow the milk to cool to lukewarm.
3 Add in crumbled yeast and stir to dissolve.
4 Mix in egg, sugar, salt and spices.
5 Gradually beat in flour, mixing to a moderately stiff dough. (If dough is too soft, add about 1/4 cup more flour.)
6 On a lightly floured board, turn out and knead just until smooth.
7 In greased bowl, put the dough; cover and let stand in warm place until double in bulk, for about 1 1/2 hours.
8 On a lightly floured board, turn out the dough; roll to rectangle about 12 x 15 inches.
9 Spread about 4 tablespoons of the butter on the rectangle.
10 Fold one end to middle and overlap second end to make 3 layers.
11 Roll out again to 12x15 inches and spread with remaining butter; fold again as before.
12 Cover and allow to stand for 15 minutes.
13 Roll out the dough to 10 x 16 inches.
14 Generously spread with the cooled Cardamom Fruit Filling.
15 Starting from long side, roll up in a jelly roll fashion,
16 Seal seam and ends lengthwise.
17 On a lightly greased baking sheet, place seam side down and shape into crescent.
18 Using scissors make cuts 2/3 of way through crescent at about 1-inch intervals.
19 Using melted shortening brush the surface of dough
20 Set in warm place and allow to rise until double in bulk,for about 50 to 60 minutes.
21 Bake in the oven for 25 to 30 minutes.
22 Let cool on wire rack and glaze
23 Serve as desired.