Old-Fashioned Cinnamon Crescents
2 packages active dry yeast
1 cup warm water, 105 degrees to 115 degrees
5 ounce can evaporated milk
1 teaspoon salt
1/3 cup granulated sugar
1 egg, lightly beaten
5 cups all-purpose flour
1/3 cup melted butter
1 cup (2 sticks) firm butter
Filling
2 teaspoons cinnamon
1/3 cup granulated sugar
4 tablespoons soft butter
Glaze:
1 egg, lightly beaten
2 tablespoons milk
1. In a medium bowl, soften the yeast in water. Add milk, salt, sugar, egg, 1 cup flour and melted butter. Beat well. Set aside.
2. In large bowl, cut 1 cup firm butter into remaining flour until butter pieces are the size of beans.
3. Pour yeast batter over top. Blend until flour is moistened. Cover.
4. Refrigerate at least 4 hours.
5. Cut chilled dough into 4 parts.
6. Flatten dough. Roll out on floured board to a 12 inch circle.
7. Mix sugar and cinnamon. Spread dough with 1 tablespoon soft butter. Sprinkle with cinnamon-sugar.
8. Cut into 6 equal wedges. Roll each piece from wide side toward the tip. Turn into crescent shape. Place on greased baking sheet.
9. Cover. Let rise until puffy in a warm place (85 degrees), about 1 hour.
10. Mix egg and 2 tablespoons milk. Brush crescents with egg mixture.
11. Bake at 375 degrees for 12 minutes or until golden. Repeat.
Tips*
This refrigerator dough is excellent. Chill half of dough and bake another day. Rising takes a little longer since dough is chilled.
You may refrigerate the dough at least 4 hours or up to 4 days.
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