Swedish Frukostgifflar Breakfast Crescents

Instructions

Preheat the oven to 400 F.

Place the yeast in a large mixing bowl.

Melt the butter in a saucepan, turn the heat off and add the milk and sugar to it Heat until lukewarm and pour the mixture on the dry yeast.

Cover with a towel and let stand until bubbles appear on the surface of the yeast mixture. If no bubbles appear your yeast is not active. Try again with fresh yeast.

Add the salt and the flour, cup by cup, mixing until you have a dough that you can take out and knead on a lightly floured work surface. Knead the dough until smooth, but still soft.

Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place for about 1 hour.

Turn the dough out on the work surface and knead for a couple of minutes. Divide into 4 equal pieces and make a ball of each piece.

With rolling pin roll each ball out into a circle, about 1/4 inch thick and, with a pastry wheel or knife, cut the circle into 6 wedges of equal size.

Starting at the broad base of each wedge, roll up and then bend the tips until you have a crescent shape.

Place on a lightly buttered baking sheet and cover with a towel. Let stand in a warm place for about a35 to 40 minutes or until doubled in size.

Brush with the beaten egg and sprinkle some poppy seeds on top. Bake about 25 minutes until golden brown. Try to serve hot. Yield: 24 crescents. Can be frozen.

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Author's Comments

Serve hot for breakfast, with butter and jam.

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