Cinnamon Crescents
(Fisher County)


3 1/2 to 3 3/4 cups white all-purpose flour
1 cup whole wheat flour
1 package active dry yeast
3/4 cup of milk (1 1/2%)
1/3 cup sugar
6 tablespoons margarine
1/2 teaspoon salt
3 eggs
1 cup raisins
1/2 cup sugar
3/4 cup chopped pecans
2 tablespoons margarine
1 teaspoon ground cinnamon

Confectioners' Icing
1 cup sifted powdered sugar
1/4 teaspoon vanilla
1 1/2 teaspoons milk
1/4 cup chopped cherries

In large mixing bowl, combine 1 1/2 cups all-purpose flour, 1 cup whole wheat flour and 1 package active dry yeast. In saucepan heat 3/4 cup milk, cup sugar, 6 tablespoons margarine, and 1/2 teaspoon salt just until warm (115-120 degrees), stirring constantly to melt margarine. Add to dry mixture in mixing bowl; add 3 eggs. Beat at low speed with mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough. Turn on a lightly floured surface and knead till dough is smooth and elastic (8 to 10 minutes.) Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until doubled (about 1 hour). Punch dough down; turn out on lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half into a 12 x 10 inch rectangle. Combine 1 cup raisins, 1/2 cup sugar, 1/2 cup chopped pecans, 2 tablespoons margarine, and 1 teaspoon ground cinnamon; sprinkle half over each rectangle. Roll as for jelly roll, starting with long edge; seal closed.

Place, sealed side down, on 18 x 13 inch greased baking sheet, curving to form crescent and pinching ends to seal. Cover and let rise in warm place till double (about 30 minutes). Bake at 375 degrees about 25 minutes. Cover with foil last 15 minutes to prevent over browning. Cool bread slightly before icing with confectioners' icing. Frost with confectioners' icing and sprinkle with remaining 1/4 cup chopped pecans.

Confectioners' Icing
Sift 1 cup powdered sugar. Slowly mix in 1/4 teaspoon vanilla and 1 1/2 teaspoons milk. Drizzle over 2 crescent breads. Garnish with 1/4 cup chopped cherries.

Yield: 2 large crescents, 16 servings, 1 slice per serving.

4H Recipe Index