Ukrainian Crescents

Recipe Ingredients

		Dough for crescents:
2		Dry yeast
1/2 cup	118ml	Lukewarm milk
1 tablespoon	15ml	Sugar
5 cups	312g / 11oz	Flour
1/2 cup	99g / 3.5oz	Sugar
1 cup	198g / 7oz	Butter
3 cups	594g / 20oz	Eggs (large)
1 cup	237ml	Sour cream
1 tablespoon	15ml	Lemon juice
1		Lemon - zest of
1		Egg beaten with a little water for glaze
1 tablespoon	15ml	Poppy seeds for top - (optional)
		Poppy seed filling:
1/2 lb	227g / 8oz	Poppy seeds
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Heavy cream
1		Egg yolk
1		Lemon - zest of

Recipe Instructions

Sprinkle yeast on milk, stir in 1 tablespoon sugar, and allow to foam. Combine flour and sugar, and cut in chopped butter. Beat eggs and add sour cream, lemon juice and lemon rind. Add yeast mixture and egg mixture to flour, and knead lightly into medium-soft dough. Or, combine flour, sugar and butter in processor and pulse a few times, them with machine running add yeast mixture and egg mixture until a ball of dough forms. cover with plastic wrap and refrigerate for 1 to 2 hours or overnight.

Pour boiling water over seeds and let stand for about 1 hour. Drain and repeat. Place seeds in a damp towel and squeeze out water. Grind in processor until seeds release milk and turn light gray, then add sugar, cream, egg yolk and lemon rind.

On a lightly floured work surface, roll half of the dough into a 10-12-inch circle less than 1/2-inch thick. With a sharp knife cut 8 wedges. Spread 1 teaspoon filling at the wide edge, spreading almost to the edges. Roll up toward point. Place on greased or nonstick baking sheet and shape into crescents or "horns". Repeat with remaining ingredients. Bake in preheated 350F oven for 20 minutes or until brown. (This dough browns quickly.) Brush with glaze and sprinkle with poppy seeds. Cool on racks. Serve with tea or coffee.

Note: Strawberry or prune preserves may be used instead of poppy seed filling.

Taken from "Best of the Best from Pennsylvania: Selected Recipes from Pennsylvania's Favorite Cookbooks," edited by Gwen McKee and Barbara Moseley, published by Quail Ridge Press, Inc., c. 1993.

Source:
the California Culinary Academy

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