Maret Kotkas baked these delicate pastries for a Library party. They disappeared in a trice.
1/3 c. sugar 2 envelopes yeast
1 c. whole milk (warmed)
6 T. melted unsalted butter
5 c. all-purpose flour
3 eggs, lightly beaten
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.
Roll out dough. Cut into 3-inch squares. Spread with filling and roll up sealing corners.
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.