Hello everyone - hope you're enjoying your weekend, or if you've had a Sunday away from the computer, hope you had a wonderful weekend.
As the weather cools down I find myself flicking through familiar and favourite cookbooks and just looking for new inspiration cooking wise. We've moved well and truly into autumn produce so I find myself making more things with apples and pears at the moment..they are so lovely right now.
I'm also loving the inspiration I'm finding over at Yeastspotting - it's a place where bakers submit their links to all kinds of breads and pastries - if you love to bake - check it out! This recipe I found there - from Taste of Pearl City her version is 'mini apple croissants' but really I think of croissant I think of puffy pastry. These are not puffy, more like sweet bread, but using the minimum of sugar. I like to call them crescent rolls because really that's what they are.
Those of you reducing your sugar intake - you will love these because really the only sugar is on top - and that's a pinch or two per roll.
2 large sweet apples (I used gala) peeled, cored and sliced
1 tsp honey
1 tsp cinnamon
3 cups plain flour
3 tsp dried yeast
100g soft butter
1/4 cup honey
150ml warm milk
1 egg yolk, extra
1 tb milk, extra
2 tsp cinnamon, extra
2 tsp caster sugar
In a saucepan place apples, cinnamon, honey and 2 tb water.
Simmer, stirring occasionally until soft. Cool and then puree (I did mine with the stick blender)
In a mixer with a dough hook or in a large bowl, mix flour, yeast, butter, honey, egg, milk and apple puree. Knead for 3 minutes by machine or 10 minutes by hand until soft and elastic - add more flour if required.
Place dough in a greased bowl and cover with clingfilm.
Leave for 1 1/2 hours or until it has doubled in size.
Preheat oven to 180 degrees c. Mix up your cinnamon and sugar together.
Roll out half your dough on a floured surface into a roundish shape.
Cut into triangles - the more triangles, the smaller your crescents will be. I cut mine about 8-10 cm wide at the edges.
At this point you can brush with glaze (egg yolk + milk) and sprinkle with cinnamon sugar if you like it really cinnamon-ny.
Make your crescent but taking one of your triangle and start rolling it up from the bottom, stretching it out as you go....
Then twist the ends around.
Place on a greased baking tray and then brush with glaze again.
If you like, sprinkle with some sugar on top.
Bake until golden brown - about 20 minutes. Place on rack to cool.
So all in all - not THAT bad for you - in comparison to a croissant - if we'd make a croissant we would have used SIX TIMES as much butter. That's a bit scary no?
Are you baking today? Would you like to give these a go or what else is on your baking list?
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