German Nut Horns or Crescents

Ingredients

• a pint of milk
• three tablespoonfuls of sugar
• one tablespoonful of butter
• half a teaspoonful of salt
• a compressed yeast cake
• a quarter of a cupful of cold water
• one pint of flour
• twenty-four almonds

Method

1. 1

   Heat a pint of milk in a double boiler; take from the fire, add three tablespoonfuls of sugar, one tablespoonful of butter and half a teaspoonful of salt; when lukewarm add a compressed yeast cake dissolved in a quarter of a cupful of cold water.

2. 2

   Add one pint of flour and beat continuously for five minutes; then add slowly sufficient flour to make a soft dough; knead until it loses its stickiness.

3. 3

   Cover the bowl, stand in a warm place for three hours and a half; turn the dough carefully on a floured board; do not knead.

4. 4

   Roll lightly in a sheet half an inch thick.

5. 5

   Cut in crescents; stand them in a greased baking-pan sufficiently far apart as not to touch in the baking; cover for about three-quarters of an hour, or until they are very light.

6. 6

   Run them in a very hot oven, 400° Fahrenheit.

7. 7

   Beat the white of an egg, a tablespoonful of sugar and one of milk until well mixed.

8. 8

   When the crescents have been in the oven for ten minutes draw them to the door, brush the tops with the egg mixture, sprinkle thickly with almonds, push them back, and bake for five minutes longer.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 39. The excerpt below is the record exactly as published.

GERMAN NUT HORNS OR CRESCENTS These are exceedingly nice rolls to serve with salads at evening or afternoon receptions. My Best 250 Recipes 137 Heat a pint of milk in a double boiler; take from the fire, add three tablespoonfuls of sugar, one tablespoonful of butter and half a teaspoonful of salt; when lukewarm add a compressed yeast cake dissolved in a quarter of a cupful of cold water. Add one pint of flour and beat continu- ously for five minutes; then add slowly sufficient flour to make a soft dough; knead until it loses its stickiness. It must not be as stiff as bread. Cover the bowl, stand in a warm place, 75° Fahrenheit, for three hours and a half; turn the dough carefully on a floured board ; do not knead. Roll lightly in a sheet half an inch thick. Cut in crescents; stand them in a greased baking-pan sufficiently far apart as not to touch in the baking ; cover for about three-quarters of an hour, or until they are very light. Run them in a very hot oven, 400° Fahrenheit. Beat the white of an egg, a tablespoonful of sugar and one of milk until well mixed. Have ready blanched and chopped fine twenty-four almonds

Cook this with the app: pantry check, scaling, and the assistant.