The Crescent:Simple Joy of the Baker and the Confectioner

“…tasting a piece of bread that someone bought is like looking at that person, but tasting a piece of bread that they baked is like looking out of their eyes.” Diana Abu-Jaber

Home-baked products are always welcome at a family or company meal. Traditional crescent rolls are easy to make at home. Classic crescent rolls are made from a bread-like yeast-raised dough enriched with softened or melted butter. It is the addition of butter that accounts in large measure for the rolls’ appealing taste. In some recipes, the dough is rolled into a flat circle, then covered with melted or softened butter before wedges are cut and rolled into crescent shapes. Other recipes specify brushing the rolls with melted butter, instead of an egg-wash, before baking. Crescent-roll dough is light and slightly sweet, suitable for making knots, fold-over and other shapes, in addition to the traditional moon shape.

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The version that bakers and confectioners bake in Hungary differs in the usage of egg, thanks to which the crescent become softer, sweeter and a touch heavier.

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Confectioners’  Crescent Roll            Bakers’ Crescent Roll

Ingredients
Bakers’ Crescent
14 g active dry yeast
300 ml warm water
100 g white sugar
6 g salt
115 g butter, room temperature
500 g all-purpose flour
55 g butter, softened

Confectioners’ Crescents
Take 120 ml of water away and add 2 eggs

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Directions
Dissolve yeast in warm water. Stir in sugar, salt, eggs (if any), butter, and flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Knead dough, then cover it and let rise in a warm place until double (about 1 1/2 hours).

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Punch down dough. Divide in half. Roll each half into a 25 cm circle. Spread with butter. Cut into 10 to 16 wedge. Roll up the wedges starting with the wide end. Place rolls with point under on a greased baking sheet. Cover and let rise until double (about 1 hour). Bake at 210 degrees C for 12-15 minute or until golden brown. Brush tops with butter when they come out of the oven.

“Let the beauty we love be what we do. There are a hundred ways to kneel and kiss the ground.” Diana Abu-Jaber

3 thoughts on “The Crescent:Simple Joy of the Baker and the Confectioner

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