July 27, 2012
I get so excited when I succeeed in baking bread! Somehow it's easier to find great recipes for delicious sweets. Bread is more difficult, and sometimes the flavour of the bread is boring and don't turn out at all the way I hoped. I do prefer to eat healthier breads, but these ones were so cute and looked like croissants so I had to try them out. And I'm glad I did! Freshly baked from the oven, I prefer to eat them with salty butter. The next day I prefer them with cheese and cucumber or why not a sweet apricot marmelade:-)
Crescent Rolls, 18pcs
6 dl water, warm (600ml)
1 tbsp dry yeast
2 tbsp sunflower oil
2 tsp salt
12-13 dl flour (1200-1300ml)
Mix dry yeast, half the warm water and sugar, set aside for 10 minutes. Add the rest of the water and remaining ingredients. Work into a smooth dough for about 15 minutes by hand. If you take a small piece of dough between your thumb and index finger, the texture of the dough should be elastice and turn into an elastic string once the dough is ok.
Cover the dough with a kitchen towel and set aside and let rise to double its size, about 45 minutes.
Work the dough on a floured surface. Divide into 3 pieces. Roll the dough round, 30cm in diameter. Cut into 6 triangles. Roll each triangle, starting from the wider part. Curve the crescent roll a little bit and place on an oven papered covered baking plate. Cover the crescent rolls with a kitchen towel and let rise once again for about 30 minutes.
Preheat oven at 250 degrees C.
Brush the crescent rolls with egg and sprinkle poppy seeds on top. Bake in the middle of the oven for 15 minutes, Lower the heat at 175 degrees C, and bake for another 5-10 minutes. In the recipe it said 20 minutes, but that had been too long in my oven.