Not too little, not too much

Buttermilk Crescents 10/25/2010

Filed under: Breads,Breakfast — Roxana GreenGirl {A little bit of everything} @ 20:15
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About two weeks ago Monet from Anecdotes and apple cores wrote about croissants and french bakeries http://anecdotesandapples.weebly.com/1/post/2010/10/croissants.html . Reading her post i remembered that as much as I love buttery croissants i hate making buttermilk biscuits. I know probably are the easiest thing to do but I hate making them. Few days later I was thinking why not combining croissants with buttermilk? The thought put a smile on my face and start browsing in search for a recipe; after reading few recipes i decided to go with the one from Taraduff’s crochet and other stuff http://taraduffstuff.blogspot.com/2009/09/buttermilk-crescent-rolls.html but changing it a little bit to suit my taste.

Ingredients (my way)

4 1/2 cups all-purpose flour

1 sachet dry yeast

1/3 cup milk

1 cup buttermilk

2 eggs

1/2 cup + 2-3 tbsp butter

1 tbsp sugar (optional)

1 tsp salt

Directions

Sift the flour and mix it with the salt and sugar and make a well in the center. Cream the yeast with the lukewarm milk and pour it into the well. Leave it about 5 minutes.

Add the eggs, 1/2 cup soften butter and lukewarm buttermilk.

Mix well for few minutes adding a little flour or milk if needed.

In a greased bowl leave the dough to raise until it doubles in volume.

Divide the dough in 2 balls and roll it out using a rolling-pin.

Brush it with melted mutter and cut it into 12 triangles.

Roll each triangle up starting with the wide side. Place them on baking trays and leave them to raise again.

Bake in preheated oven at 350 F for 15-17 minutes.

inside view 😛

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Honey Crescents 05/28/2010

Filed under: Breads,Breakfast — Roxana GreenGirl {A little bit of everything} @ 21:12
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These rolls go hand in hand with milk or coffee in the morning.

Ingredients

1 sachet dry yeast (7 gr)

1 tsp salt

2 tbsp honey

250 ml lukewarm milk

2 tbsp butter

500 – 550 gr all-purpose flour

1 egg for brushing

In a bowl cream the yeast with 1/4 cup milk. Let stand about 10 minutes.

The rest of the milk mix it with the melted butter and honey.

Mix the flour with salt and make a well. Add the yeast mixture.

Gradually add the milk-butter mixture to make a soft dough, kneading for 3-5 minutes.

Put the dough in a greased bowl, cover with plastic wrap and let it double in size, about 45 minutes.

When the dough doubled, place if on the working table and flattened it. Cut it in (almost equal) 12 – 16 triangles.

Roll them and place on 2 baking sheets. Leave another 5 – 10 minutes at room temperature. Brush them with the lightly beaten egg.

Bake them in preheated oven at 350 F  for 15 minutes.

 

 
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