BLUE WINDOW | Food Travels in the Alps | Kipfel (bread crescents)

Kipfel SWITZERLAND bread crescents

Pocket-Book-Template

500 g soft white / pastry flour
280 ml milk
50 g sugar
50 g butter, softened
30 g yeast
1 egg yolk (optional)
5-10 g salt

Bring milk gently to lukewarm in a saucepan. Dissolve yeast in milk. Sieve flour into a large bowl with the salt and sugar. For a salty flavour double the amount of salt. Add yeast mixture, and work into a loose smooth dough. Leave to rest for 15 minutes. On a floured surface roll out the dough, dot with pieces of butter. Spread butter on the dough and fold over three times. Place dough in a plastic bag, leave in a cool place to rest for three hours or leave overnight. Cut the dough into 80 g / 2⅔ oz pieces, roll into oblong sheets 12 x 18 cm. Starting at one edge roll tightly and form into a crescent shape. Place on a baking tray covered with greaseproof paper, the seam underneath. Spray with cold water, cover and leave to rise for an hour. Preheat oven to 190°C. Spray again with water or wash with egg yolk. Easier than making croissants and just as satisfying, just like the sweet crescent of choice in central Europe – the perpetually popular vanillekipferl, next.