An excellent recipe for any occasion.  Whether at a birthday party,
games night or New Year's Eve, these crescents are always a hit.  After
a little practice, they always turn out well; even children can help with the preparation.

750 g
white flour

All ingredients should be at room temperature.  Sift the flour into a bowl.  Break up the yeast and dissolve in the lukewarm milk.  Combine with the oil, sour cream, 2 egg yolks, salt and sugar.  Add to the flour and knead into a smooth dough.  Cover the bowl with a tea towel and let rest for 20 minutes.  Put the dough on a flat surface and knead again.  Form into a roll and divide into 5 equal portions.  Take one portion, roll into a round shape about 3 mm thick.  Starting in the centre, cut into 8 equal-sized triangles.  Roll up from the wide end to the point.

Bend into crescents and place 1 cm apart on a greased or parchment-lined baking sheet.  (Yeast dough will expand during baking)  Repeat this procedure with the remaining 4 portions of dough.  Yield: 40 crescents.  

Glaze:  Lightly beat 2 egg yolks with 2 tbsp. milk.  Brush on crescents and sprinkle with coarse salt and caraway seeds.  Let rest another 10 minutes.   Preheat oven to 240ºC.  Bake on the middle rack for 15 minutes (12 minutes in convection oven) A baked crescent weighs about 30-40g. Allow about 5 crescents per person.  They are best when freshly baked, but they can be frozen and reheated before serving.

Translated by Rose Vetter


150 ml
sunflower oil
300 ml
whole milk
1 tbsp.
sour cream (30%)
egg yolks
40 g
fresh yeast
1 tsp.
2 tsp.

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