Nutty Raisin Crescents

Submitted by Nic2371

"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."

 

• Ready In: 29mins
• Ingredients: 13
• Serves: 8

ingredients

• 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

• Glaze

• 1⁄2 cup powdered sugar (optional)
• 1 tablespoon lemon juice (optional)

directions

1. 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
2. Roll out risen dough onto a floured surface into a circle, approximately 14-15” across, cut into 8-10 pie shaped pieces
3. Take a piece of dough and starting at rounded end roll dough towards point
4. Place on pan, point underneath, cover leave to rise until doubled
5. Bake at 400º for 14-18 minutes until golden
6. 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
7. Dribble with glaze when cooled

Reviews

[CarrolJ]

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.

 

[Vnut-Beyond Redempt]

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.

 

[Winnipeg Mel]

I don't know if it was just me or what but making these by hand was nearly impossible. I found that I couldn't get all of the dry ingredients mixed together with the wet, and once I got most of it mixed, it was so stiff that I didn't add the raisins and cashews. Rolling the dough was quite a challenge. I added the raisin and cashews as a filling inside the rolled cresents. The flavor was ok, but it seemed a bit doughy (because it never rose properly). I think that this recipe may need to be made in a breadmaker as opposed to by hand. Since my family did enjoy them, I may try making them again to see if it was just beginners bad luck.

 

[Ducky]

This isn't your average crescent! Take a bite and you will notice the refreshing subtle lemon flavor. And the raisins and cashews just add to the surprises. However, we felt they could use a few more raisins and cashews. I did this by hand and found it difficult to mix. It would have been nice to do this with a mixer. I also had to add more water to get the dough to stick together. I suggest checking these at 12 minutes since mine were brown, and past golden, at 14 minutes. We will have these again but I will probably make them smaller, more snack-size. Thanks.

 

[Pamela]

Yummy! I do not have the dispenser on my bread machine so I just added everything all at once and it worked out fine. The only thing i changed was to add craisins instead of raisins. I liked the fact that the dough can be made in the bread machine. I will be adding this recipe to my "Tuesday Morning breakfast collection" for sure!