Great for breakfast - use your bread machine, or mix and knead by hand. Time is estimated preparation time/cooking and doesn't include dough rising time.
- 2 teaspoons fast rising yeast
- 2 cups white strong bread flour
- 1 1⁄2 tablespoons dried powdered milk
- 1⁄4 cup sugar
- 1 egg
- 1 lemon, zest of, finely grated
- 1⁄4 cup soft unsalted butter
- 1⁄3 cup warm water, plus
- 1 tablespoon warm water
- 1⁄4 cup raisins
- 1⁄4 cup chopped roasted/salted cashew nuts
- 1⁄2 cup powdered sugar (optional)
- 1 tablespoon lemon juice (optional)
- Place ingredients into bread maker following the order in your machine instructions; If you have a raisin dispenser put the raisins and cashews in it, or add when instructed by machine beeps
- Roll out risen dough onto a floured surface into a circle, approximately 14-15” across, cut into 8-10 pie shaped pieces
- Take a piece of dough and starting at rounded end roll dough towards point
- Place on pan, point underneath, cover leave to rise until doubled
- Bake at 400º for 14-18 minutes until golden
- If making by hand, place the yeast, flour and water into a bowl; Stir this with a wooden spoon, stir in milk powder, sugar, egg, lemon rind and soft butter; When mixed, add the raisins and chopped cashews, then knead for about 5 minutes; Leave to rise until dough is doubled; Follow rolling/baking instructions
- Dribble with glaze when cooled
These tasted great. They were a little dense so perhaps I didn't let them raise long enough as I would have liked them to have had a little lighter texture. I will try making them again since they had such good flavor.
I made this recipe by hand as the paddle for my bread machine decided to play hide-and-seek with me. The lemon taste was delightful and refreshing. This is not too sweet. I'd double the amount of raisins and nuts as that is my preference. I would also divide the dough into 4 and cut each rolled out dough circle into 8 wedges to make smaller crescents. Have to keep an eye on them while baking as they brown fast. Mine were done in about 10 minutes. I didn't use the glaze as we prefer them without.