ESTONIAN SUGAR BREADS – April 2007

Maret Kotkas baked these delicate pastries for a Library party. They disappeared in a trice.

DOUGH:

1/3 c. sugar 2 envelopes yeast

1 c. whole milk (warmed)

6 T. melted unsalted butter

11/2t. salt

5 c. all-purpose flour

3 eggs, lightly beaten

SUGAR FILLING:

Combine:

8 T. salted butter (very soft)

1 c. confectioners’ sugar

Add for taste: vanilla, cinnamon

 

To make dough:

Stir 1 t. of sugar and the yeast into the warm milk. Cover and set aside until it bubbles (about 3 minutes.) Stir in melted butter, remaining sugar, and salt.

Beat in 2 c. of flour and then the eggs. Mix in remaining flour to make a soft dough. Cover and rest for 10 minutes.

Knead on a floured board for 5 to 8 minutes, until elastic and not sticky. Place dough in a greased bowl, turning to coat. Cover. Set aside in a warm place for 1 hour, until doubled in size.

To shape:

Roll out dough. Cut into 3-inch squares. Spread with filling and roll up sealing corners.

To bake:

Place crescents 2 inches apart on ungreased baking pans. Cover lightly. Let rise at least an hour. Bake at 350 degrees about 15 minutes or until golden.

Good taste!