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Apple Crescents Rogaliki, similar to a croissant
Crescent-shaped bread has been made since the Renaissance and crescent-shaped cakes possibly since antiquity.
Ingredients
3 cups cake flour,
1 1/2 tsp instant yeast,
1/4 tsp salt,
1/4 cup melted butter,
2 large eggs slightly beaten,
2 tbsp icing sugar,
1 cup plain yogurt or sour cream
Method
Add all ingredients to stand mixer and with a dough hook, knead for 5 to 6 mins.
If the dough is too sticky slowly add tbsp per tbsp of more flour.
Place dough in a greased bowl covered to let rise for 30 to 40 mins.
Knockback, place on a floured surface and sprinkle with flour and roll out a round disk not too thick, cut into triangles and place 1/2 dessertspoon apple filling at the bottom and roll up like a croissant.
Take 2 ends and nip them together into a crescent shape.
Place on a baking tray lined with parchment paper and let rise for a further 20 mins.
Preheat oven to 180 C (160 C fan assisted oven) before baking glaze the buns with egg wash and bake for 15 to 18 mins.
Let cool, dredge with icing sugar.
Makes 20 crescents
Apple Filling
Ingredients
1 kg sliced, skinned, cored red apples.
Place in a saucepan and add 1/4 cup brown sugar,
1/4 cup castor sugar,
1/4 cup lemon juice,
1/4 cup boiling water
Method
Add 1 tsp cinnamon,
1/2 tsp ground cloves.
Over med heat cook apples for 15 mins.
Add 1 tbsp cornflour/maizena and stir in.
Blitz in a blender and cool down completely before adding as filling
Baked, tried, and tested by Gail Haselsteiner
