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Viennese Kipferl (Crescents) (text)

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3001 posts
Joined: Jul 17, 2006


Posted to Thread #21199 at 4:37 pm on Dec 15, 2011

2 oz. FRESH yeast (look in the refrigerated
foods section at the store)
2 tbl. cold whole milk
1 c. plus 2 tbl. bread flour
pinch of salt
7 tbl. unsalted butter, chilled,
cut into small pieces.
2 tsp. lemon zest
2 egg yolks
3 tbl. superfine sugar

5 tbl. whole milk
1/2 cup walnuts, finely ground
2 tsp. lemon zest
2 tbl. superfine sugar
2 oz. unsalted butter, melted and cooled
1/2 tbl. dark rum or cognac

1 egg, lightly beaten

Prepare the filling. Bring milk to boil,
remove from heat and stir in the walnuts.
Leave to infuse for 15 minutes. Add zest,
sugar, and melted butter; blend well and stir
in rum. Set aside to cool.

Prepare the yeast dough: Crumble the yeast
into the cold milk and blend well so that it
dissolves well. Sift the flour and salt onto
the bread board and drop in the butter
pieces. Rub to a coarse crumb with your
fingers. Add the zest, yolks, and sugar.
Blend lightly, stir in the yeast mixture.
Quickly combine all the ingredients and knead
to a fine dough.

Roll the dough out twice, then form into a
ball and cut in two. Cover one piece while
working with the other. Flour the work
surface and the rolling pin and roll the
dough to 1/8 inch thick. Cut into 4"
squares. Spread a teaspoon of filling
across the middle of each square. Using a
knife to help you, roll the squares up
diagonally from corner to corner into a
cylindrical shape, then bend them into
crescents and pinch the ends and seams to
seal in the filling.

Place the kipferl well apart on lightly
buttered baking sheets and brush with the
beaten egg. Cover and let rise in a warm
place until doubled in bulk.

Bake for 20-30 minutes at 375F. or until
golden. Dust with vanilla or powdered sugar
if desired.

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