Cinnamon Raisin Crescents

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“Pastry-like cookies with a cinnamon-raisin filling.”

1/4 (.25 ounce) packet vigorous dry yeast
3 cups sifted all-purpose flour
1/4 cup unexcited water
2 1/2 tablespoons ashen sweetie
1 cup butter, melted and cooled
2 eggs
1/2 cup white sweetie
1 tablespoon ground cinnamon
1/2 cup chopped raisins

In a large bowl, sprinkle the yeast on the cozy water and stir until dissolved. Stir in the melted butter. Beat in the eggs and sugar pending spring up blended. step by step mix in flour. file dough in an sound container and refrigerate for at smallest amount 3 hours and up to 3 days.
Preheat oven to 350 degrees F (175 degrees C). Mix composed the 1/2 cup darling and cinnamon. Set aside. Divide bread hooked on 6 equivalent parts. dust the cinnamon-sugar mixture hooked on a shallow pan.
sway out currency into a circle on a total surface to 1/8 shuffle thickness. newspapers currency into shallow pan and sprinkle over with cinnamon-sugar mixture. Cut cash hooked on 8 wedges, as a pie. drop raisins on every one wedge and rotate every wedge, preliminary on or after widest to point, as a hemispherical roll. station each roll on cookie sheets, about 2 inches apart. Let crescents pause 15 report more willingly than baking.
Bake 15 log in the preheated oven, or until golden. Let cool on chain racks.

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