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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Not only does the dough for these crescents mix up in the bread machine, but you can vary the amount of almonds in the filling and do the baking a day early. the recipe's from my daughter-in-law. Ingredients:
1/2 cup warm whole milk (70° to 80°) |
2 eggs |
1/4 cup butter, softened |
1-1/2 teaspoons almond extract |
1/3 cup sugar |
1/2 teaspoon salt |
3 cups plus 2 tablespoons king arthur unbleached bread flour |
2-1/4 teaspoons active dry yeast |
filling: |
2 tablespoons butter, melted |
1 teaspoon almond extract |
1/2 to 3/4 cup sliced almonds |
2 tablespoons cornmeal |
1 egg |
1 tablespoon water |
Directions:
1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When the cycle is completed, turn dough onto a lightly floured surface. Divide dough in half; roll each portion into a 12-in. circle. Combine the butter and almond extract; brush over the dough. Cut each circle into 12 wedges; sprinkle with almonds. Roll up each wedge from the wide end.
3. Grease baking sheets and sprinkle with cornmeal. Place the rolls pointed side down 2 in. apart on prepared pans. Curve the ends to form crescents. Cover and let rise in a warm place until doubled, about 50 minutes.
4. In a small bowl, beat egg and water; brush over dough. Bake at 350° for 13-15 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen.
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