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Apple Crescents Rogaliki

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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.


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


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 Crescents Rogaliki

Apple Filling


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


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

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