Poppy Seed and Almond Crescents

01Method

1. 1

   Begin by making a starter: combine half of the lukewarm milk with a portion of the flour, some sugar, and the crumbled yeast in a small bowl. Mix thoroughly with a spoon and let rise in a warm place, covered with a towel, until doubled, approximately 5 minutes.

2. 2

   Place the remaining flour and sugar in a mixing bowl, add the rest of the milk, the egg yolk, melted butter, salt, and the prepared starter. Using an electric mixer with a dough hook, knead for about 5 minutes until the dough is smooth and elastic and no longer sticks to the sides. Divide the dough into two equal portions, shape each into a round, cover with plastic wrap, and let rise in a warm place for about 45 minutes until puffy.

3. 3

   Roll out the risen dough into a circle approximately 30 cm in diameter. Using a knife, cut it into 6 triangular wedges. Gently stretch each triangle by hand, then roll it into a crescent shape, and place seam-side down on a parchment-lined baking sheet. Allow the crescents to rise for another 30 minutes.

4. 4

   Brush the risen crescents with beaten egg, sprinkle with poppy seeds or almond slices, and bake in an oven preheated to 180°C for approximately 15 minutes until golden brown.