Danish raspberry crescent rolls

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Cup and cake

At The little black house we often keep these raspberry crescent rolls called Marie crescents in the freezer. Frozen down before they rise. Ready to bake when unexpected guests arrive.

Marie crescents (8 crescents)


European measures (US measures)

  • 1/2 dl (1/4 cup) handwarm milk. Not more than 30 degrees C  (86 degrees F) warm
  • 35 gram (1 oz) yeast
  • 6 tablespoosn melted and cooled butter
  • 1/2 teaspoon salt
  • 2 tablespoon sugar
  • 1 egg
  • 225 gram (2 cups) wheat flour

Filling:

  • Raspberry jam
  • 150 gram (5 oz) grated marzipan

Dissolve the yeast in the handwarm milk. Whisp eg, sugar, salt and butter into the yeast and milk mix. Make sure the butter is no more than handwarm. You don´t want to kill the yeast. Stir the flour into the mix little by little until you can knead it by hand. You might not need all the flour. Knead until the dough has a smooth surface.

Roll out the dough (aprox 1/2 cm/1/4 inch thick) and divide it into 8 triangles. Spread 2 large teaspoons of raspberry jam and 1/8 of the grated marzipan on each triangle. Roll each triangle into a crescent from the broad side.

If you want to keep the Maria crescents in the freezer for another day it´s now you should do it. If not you proceed.

Place the crescents at a baking-plate. Allow to rise – covered – for 30 minutes. Brush with water or milk. Bake in a preheated oven 225 C (425 F) for 10-15 minutes.

From the freezer: Take out the crescents aprox two hours before baking.

Before serving sprinkle with icing sugar or make a simple icing of icing sugar and a little bit of water.


Curious about the cup? Read about in “Knabstrup Dinnerware – a cool design”

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