Poppy Seed Crescents

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Posted per request. This recipe is very time consuming and labor intensive, but you can make a lot of the parts in stages and refrigerate for a day or so. Recipe source: bon appetit (september 1982)

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Steps

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To make dough: combine eggs in a 1-cup measuring cup with enough warm water to equal 3 / 4 cup and transfer egg / water to large bowl and then stir in the yeast.

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Let stand until mixture bubbles.

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Whisk in 3 / 4 cup flour , milk , sugar and vanilla , stirring until smooth.

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Cover with plastic wrap and let stand in warm area 1 1 / 2 to 2 hours.

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Combine remaining flour with salt in a large bowl.

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Add butter and mix , working butter into flour with finger.

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Pour yeast batter into flour / butter mixture , folding in using a rubber spatula , moistening the flour but not breaking up the butter.

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Dough will be crumbly.

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Turn dough onto floured board , patting dough into a 12 x18 inch rectangle.

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With a metal spatula fold right 1 / 3 of dough towards center , then left 1 / 3 over to cover.

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Lift folded dough up from board and sprinkle with flour.

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Repeat 3 more times.

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Cover dough with plastic wrap and refrigerate for 45 minutes or up to 24 hours before proceeding.

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To make filling: using a.

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Ingredients

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eggs, warm water, dry yeast, flour, milk, sugar, salt, butter, poppy seed, hazelnuts, raisins, lemon, juice and zest of, almond paste, almond extract, egg white