Sunday, March 27

Sunday baking project: Apple cinnamon crescent rolls (almost sugar free)

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
1 egg
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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3 lovely comments:

Lucy on March 27, 2011 at 10:26 AM said... [Reply to this amazing comment]

I van practically smell these off the screen....xx

Tenille @ Help!Mum on March 27, 2011 at 8:41 PM said... [Reply to this amazing comment]

These look fantastic. I made anzac biscuits today. It's getting to that time of year :-)

katepickle on March 28, 2011 at 10:22 AM said... [Reply to this amazing comment]

mmmm yum! And finally a recipe for crescent rolls that don't use the pre-made dough that you can only get in the US! I am so going to try these!cf


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