Stir sugar into warm milk and sprinkle with yeast.  Let stand until the surface is frothy.  Stir gently to mix in any remaining dry yeast.  Sift flour and salt into a large bowl.  Melt butter and cool slightly.  Lightly beat butter and 1 egg into the yeast mixture.  Pour into flour mixture and combine into a dough.  On a floured surface knead dough until smooth.  Cover and let rise in a warm place until doubled in size.

Divide dough into golf-ball size pieces and shape into balls.  On a floured surface roll out each ball into a triangle with sides about 6 inches long.  Roll up from long side to the point.  Seal points to rolls with a little egg yolk.  Curve each roll into a crescent.  Place on baking sheet, leaving some space to expand.  Brush with beaten egg yolk and sprinkle with coarse salt and caraway- or poppy seeds.  Cover and let rise in a warm place 15-20 minutes. 

Memoirs Cookbooks

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Last Updated: 25 Jul 2014