Quark And Butter Crescents
Ingrediënten
- 2½ cups 250 g Spelt flour
- 1 stick plus 1 tbsp 125 g Butter, or untempered vegetable margarine, room temperature
- 4.5 oz 125 g Low-fat quark
- 2 Egg yolks
- 2 tbsp Milk
- Salt
- 2 tbsp plus 1 tsp 20 g Dry yeast
- Flour for the work surface
- About 2 tbsp 30 g Butter, or untempered vegetable margarine for the pan
- 1 Egg yolk mixed with
- 1 tbsp Milk for brus
Instructies
- Knead all the ingredients, except for the egg yolk and milk for egg wash, into a dough and form a log.
- Wrap in foil and let rest for an hour.
- Roll out the dough on a floured work surface to an 18x16 in (45x40 cm) rectangle.
- Cut in half the long way.
- Cut the two strips into triangles.
- Brush with melted butter and roll loosely into crescents (from the wide side to the point).
- Place the crescents on a buttered baking sheet.
- Mix egg yolks and milk and brush the crescents with the mixture.
- Let the crescents rise for about half an hour at 86 °F (30 °C).
- Preheat the oven to 375 °F (190 °C) and bake for about 25 minutes.
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