Swedish Frukostgifflar (breakfast Crescents)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 tablespoon active dry yeast
• 1/4 cup butter (1/2 stick)
• 2 cups milk
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 4 -5 cups all-purpose flour
• 1 beaten egg, to brush the tops
• 1/2 cup poppy seed, to sprinkle on top about

Recipe

• 1 preheat the oven to 400°f.
• 2 place the yeast in a large mixing bowl.
• 3 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.
• 4 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.
• 5 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.
• 6 place the dough in a large buttered bowl, cover with a towel and let stand in a warm place for about 1 hour.
• 7 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.
• 8 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.
• 9 starting at the broad base of each wedge, roll up and then bend the tips until you have a crescent shape.
• 10 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.
• 11 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.
• 12 breads of the world.