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Dormant crescents
1 serving
Dilute yeast in warm milk. Grind butter with flour, mix powdered sugar, vanilla sugar, egg yolks and yeast diluted in milk. Then knead the dough of medium consistency, roll it into a layer, cut into 4 squares, spread with jam, roll it up with a crescent moon and put it in a warm place for lifting. Grease the matching dough with beaten egg, sprinkle with ground walnut kernel. Bake in the oven at medium temperature until cooked. Sprinkle more hot product with icing sugar.
Dilute yeast in warm milk. Grind butter with flour, mix powdered sugar, vanilla sugar, egg yolks and yeast diluted in milk. Then knead the dough of medium consistency, roll it into a layer, cut into 4 squares, spread with jam, roll it up with a crescent moon and put it in a warm place for lifting. Grease the matching dough with beaten egg, sprinkle with ground walnut kernel. Bake in the oven at medium temperature until cooked. Sprinkle more hot product with icing sugar.
flour - 500 g, butter - 250 g, sugar powder - 3 tbsp. spoons, yeast - 30 g, yolk - 6 pcs., vanilla sugar - 0.5 packs, milk to taste, salt to taste, apricot jam to taste, or red currant jam to taste, walnut to taste
