These lovely, soft and fragrant crescents may become your breakfast favorite.
- 500 g flour
- 250 g butter
- 50 g powdered sugar
- 2 whole eggs
- 3 egg yolks
- A little cold milk + 30 g yeast
- A dash of salt
- 250 g sugar
- 300 ml water
- 300 g ground walnuts or poppy seeds
- Grated lemon peels
- 60 g raisins
- Cinnamon (for the walnut filling)
Mix the flour, the butter, the powdered sugar, the 2 whole eggs and the 3 egg yolks, the yeast pre-mixed with some cold milk and the salt, and knead a medium-hard dough. Divide into 20 portions and shape small loaves.
Flatten the loaves and make them slightly oval. Prepare a filling by making a syrup from the sugar and the water, allow to cool and then mix in the ground walnuts, some grated lemon peels, the raisins and a dash of powdered cinnamon.
Roll up the loaves and shape them into crescents, place on a baking sheet and brush with whisked eggs. After 2 hours of rest, brush them with whisked eggs again and rest for another hour.
Bake the crescents at medium heat until reddish brown.
You may replace the walnuts with poppy seeds and leave out the cinnamon.