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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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One of the dessert That I have always dreamed to make it. Drizzle some honey over them while still warm and omit the powder sugar or eat them with your choice of jam. The recipe is somehow long, but the details are really important in this one. Ingredients:
1 tbsp active dry yeast |
11 fl oz (335 ml lukewarm milk) |
2 tsp caster sugar |
1 1/2 tsp salt |
15 oz – 1 lb 2 oz (420 – 500g) plain flour |
8oz (225g) cold unsalted butter |
1 egg beaten with 2 tsp water, for glazing |
4 tbsp blanched almonds |
4 tbsp powder sugar |
Directions:
1. In the large bowl of an electric mixer, stir together the yeast and warm milk. Leave for 15 minutes to dissolve. Stir in the sugar, salt and 5 oz (140g) of the flour.
2. Using a dough hook, on low speed gradually add the remaining flour. Beat on high until the dough pulls away from the side of the bowl. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
3. Knead the dough until smooth. Wrap in a greaseproof paper, refrigerate for 15 minutes.
4. Divide the butter into 2 halves and place each between 2 sheets of greaseproof paper. With a rolling pin, flatten each to form a 6 x 4 in (15 x 10cm) rectangle. Set aside.
5. On a floured surface, roll out the dough to 12 x 8 in (30 x 20 cm). Place a butter rectangle in the center. Fold the bottom third of dough over the butter and press gently and seal. Top with the other butter rectangle, then fold over the top dough third.
6. Turn the dough so that the short side is facing you, with the long folded edge on the left and the long open edge on the right, like a book.
7. Roll the dough gently in a 12 x 8 in (30 x 20 com) rectangle; do not press the butter out. Fold in thirds again and mark one corner with your fingertip to indicate the first turn. Wrap and refrigerate for 30 minutes.
8. Repeat that process twice more. After the third fold, refrigerate for at least 2 hours or overnight.
9. Roll out the dough about 3mm thick to a rectangle about 13 in (33cm) wide. Trim the sides to neaten.
10. Cut the dough in half length-wise, then cut into triangles 6 in (15cm) high with a 4 in (10 cm) base.
11. Gently go over the triangles length-wise with a rolling pin to stretch slightly. Roll up from base to point. Place point-down on baking sheets and curve to form a crescent. Cover and let rise in a warm place until doubled in volume, 1 1/2 hours.
12. Preheat a 475 F/240C oven. Brush with the glaze and sprinkle with almonds. Bake for 2 minutes. Lower the heat to 375F/190C and bake until golden 10 – 12 more minutes. Let cool and sift powder sugar over all of them. Enjoy!
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