1 tbsp. yeast
1/4 c. warm water
3/4 c. milk, scalded, cooled
1/4 c. butter
1/4 c. sugar
1 teas. salt
3 c. pastry flour (soft wheat)
1 egg, beaten
1 tsp. shredded orange peel
Glaze:
Powdered suger
Orange juice
Grated orange rind
Directions:
Dissolve yeast in warm water. Add butter to milk in pan and scald. Add yeast sponge to milk mixture. Mix in other ingredients. Put in fridge at least 2 hours, overnight is best. divide into two balls and roll each out into a circle. cut each circle into 12 wedges. Roll wedges up into crescents. Let rise until double (about 2 hours). Bake 350 degrees for 10-15 minutes.
Frost with glaze while still warm.
1/4 c. warm water
3/4 c. milk, scalded, cooled
1/4 c. butter
1/4 c. sugar
1 teas. salt
3 c. pastry flour (soft wheat)
1 egg, beaten
1 tsp. shredded orange peel
Glaze:
Powdered suger
Orange juice
Grated orange rind
Directions:
Dissolve yeast in warm water. Add butter to milk in pan and scald. Add yeast sponge to milk mixture. Mix in other ingredients. Put in fridge at least 2 hours, overnight is best. divide into two balls and roll each out into a circle. cut each circle into 12 wedges. Roll wedges up into crescents. Let rise until double (about 2 hours). Bake 350 degrees for 10-15 minutes.
Frost with glaze while still warm.
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