Prep 20 mins
Cook 25 mins
Serve hot for breakfast, with butter and jam.
- 1 tablespoon active dry yeast
- 1⁄4 cup butter (1/2 stick)
- 2 cups milk
- 2 tablespoons sugar
- 1⁄2 teaspoon salt
- 4 -5 cups all-purpose flour
- 1 beaten egg, to brush the tops
- 1⁄2 cup poppy seed, to sprinkle on top about
- Preheat the oven to 400°F.
- Place the yeast in a large mixing bowl.
- Melt the butter in a saucepan, turn the heat off and add the milk and sugar to it Heat until lukewarm and pour the mixture on the dry yeast.
- Cover with a towel and let stand until bubbles appear on the surface of the yeast mixture. If no bubbles appear your yeast is not active. Try again with fresh yeast.
- Add the salt and the flour, cup by cup, mixing until you have a dough that you can take out and knead on a lightly floured work surface. Knead the dough until smooth, but still soft.
- Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place for about 1 hour.
- Turn the dough out on the work surface and knead for a couple of minutes. Divide into 4 equal pieces and make a ball of each piece.
- With rolling pin roll each ball out into a circle, about 1/4 inch thick and, with a pastry wheel or knife, cut the circle into 6 wedges of equal size.
- Starting at the broad base of each wedge, roll up and then bend the tips until you have a crescent shape.
- Place on a lightly buttered baking sheet and cover with a towel. Let stand in a warm place for about a35 to 40 minutes or until doubled in size.
- Brush with the beaten egg and sprinkle some poppy seeds on top. Bake about 25 minutes until golden brown. Try to serve hot. Yield: 24 crescents. Can be frozen.
- Breads Of The World.