Title: Swedish Poppy Seed Butter Crescents
Categories: Appetizers, Swedish
Yield: 36 Servings
2 tb Yeast
2 Egg yolks; beaten
1/2 c Water; warm
8 c Flour; (approximate)
2 c Milk; scalded
1/4 c Butter; melted
1 c Butter; (2 sticks)
1 Egg white; beaten
1 c Sugar
2 ts Poppy seeds; (approximate)
3/4 ts Salt
Swiss cheese; thinly sliced
1 ts Grated lemon peel
Sprinkle yeast into water; stir until dissolved. Pour hot milk into
large mixing bowl. Add butter in pieces, and stir until melted. Stir
in sugar, salt, and lemon peel. When cooled to lukewarm, stir in egg
yolks. Stir in 2 cups of the flour; beat until smooth. Add the yeast
mixture and enough remaining flour to make a moderately firm dough;
beat with a spoon until smooth. Cover the bowl lightly and set it in
a warm, draft-free place to rise until doubled in bulk, about 2 hours.
Punch down the dough and divide into 4 parts. On a floured board,
roll each part into a 10-inch circle. Brush with melted butter. Cut
into 8 wedges. Roll up each piece, starting at wide end. Place on a
greased baking sheet, folded edge down. Allow to rise again until
almost double in bulk, about 1 hour.
Gently brush with beaten egg white; sprinkle with poppy seeds. Heat
oven to 425 F and bake for 10 minutes, or until golden brown. Remove
to wire rack to cool slightly. Split and fill with overlapping cheese
slices.
