Burgenland Crescent (Burgenlaender Kipferl)

Category: Confectionery
Kitchen: austrian
Burgenland Crescent (Burgenlaender Kipferl)

Ingredients

FOR TEST
Butter or margarine 130 g
Milk 30 g
Dry yeast 4 g
Flour 200 g
Sugar 20 g
Yolk 1 PC
Salt pinch
FOR FILLING
Protein 1.5 pcs
Sugar 100 g
Walnuts 100 g

Cooking method

  • 1. Mix warm milk, melted butter, yeast, flour, sugar, yolk, salt. Knead until smooth - you can in a bread maker. Leave the dough for 30-40 minutes. The dough doesn't rise too much - that's how it should be.
  • Burgenland Crescent (Burgenlaender Kipferl)
  • 2. Roll out a layer of dough 3-4 mm thick, size 20 x 40 cm.
  • Burgenland Crescent (Burgenlaender Kipferl)
  • 3. Beat the protein until stiff peaks, add sugar, continue beating until the crystals dissolve. We cover the layer of dough with the mass, not reaching the edges for a couple of cm. Sprinkle with toasted and chopped nuts. We roll up the roll, pinch the edges.
  • 4. Cut off the crescents using a glass or other round dish. I took a plastic bowl with a thin edge (diameter 12 cm). The total is 12 crescents. Carefully transfer the crescents to a greased and spread baking sheet. We bake in a preheated oven at a temperature of 1600From 15-20 min.
  • Burgenland Crescent (Burgenlaender Kipferl) Burgenland Crescent (Burgenlaender Kipferl)
  • Burgenland Crescent (Burgenlaender Kipferl) Burgenland Crescent (Burgenlaender Kipferl)
  • It turns out an incredibly tasty dough - it looks like a very light shortbread, yeast is not felt, slightly crunches. And the filling of nuts and meringue nicely complements this taste.
  • Burgenland Crescent (Burgenlaender Kipferl)
  • Burgenland Crescent (Burgenlaender Kipferl)

The dish is designed for

12 pcs

Time for preparing:

1,5 hour

Cooking program:

HP, oven

Note

Sources - 🔗
🔗

Rada-dms
'Well, everything, as I love !!! " - as Guzeeva says! Be sure to bookmark, and will certainly do it !! They just love my baking options !!!
vedmacck
Bookmarked it!
Lerele
Very good!!!!
Tumanchik
Sashul beauty - budget and easy. I will cook! Thank you!
Mikhaska
Sashulya! Every pastry is yummy! And this one is also available in performance!
Thank you! I carried it to me!
DaNiSa
bookmark definitely!
Jiri
Pulisyan, To bookmarks! I have never seen such a molding method, thanks!
vedmacck
The main thing here is not to forget until tomorrow evening that you were going to bake them!
anel
Squirrels in any form are my weakness, I will bake.
Alexandra, thanks.
Pulisyan
Rada-dms, Tatyana, Lerele, Irina, Irina, Alyona, Irina, Lena, my dear ladies, thank you for your attention !!!
Personally, this recipe struck me in the heart, and especially - a new dough for me! Now I want to try cookies or bagels with a different filling with it. For my taste - this is the PERFECT SAND Dough !!!
Masinen
What a charm !! I took it to the bins)))
Tumanchik
Quote: vedmacck

The main thing here is not to forget until tomorrow evening that you were going to bake them!
in in! I already asked the Chef to make it possible to put notes on the calendar with recipes! And then for such sclerosis like me, only a cross on the forehead will help!
vedmacck
And a shopping list for recipes!
Pulisyan
Mashutka,
Quote: tumanofaaaa
I already asked the Chef to make it possible to put notes on the calendar with recipes
Ir, cool idea! Weekly menu with a bread maker !!!!
Tumanchik
Quote: Pulisyan
Weekly Bread Maker Menu !!
Sashulya is a bummer. He said it was very difficult. It's a pity, the idea is cool! You enter a recipe for a specific date on the calendar on the site itself. I opened the computer in the morning - and here the pomishalka comes out for you - don't forget the sclerosis - you have such a tasty treat today!
Tumanchik
Quote: vedmacck

And a shopping list for recipes!
not well, human arrogance,: girl_blum: give x ..., give a spoon! can you isho and a list of boutiques with minimum prices? or direct home delivery?
vedmacck
Quote: tumanofaaaa
can you isho and a list of boutiques with minimum prices?
You will laugh, but for Moscow there is even such a service with shops within walking distance. Well, many people use home delivery, including groceries.
Tumanchik
Quote: vedmacck
and home delivery
oh oh oh ... we have that too. I deliver groceries home every month with salary. true only in Minsk, but a very good network - at budget prices and quite acceptable quality. recently began to do!
vedmacck
Well, I say - this is not only our prerogative. Moreover, it is far from a Russian invention.
Olga VB
Sanya, is it shortbread dough? It seems that yeast is in abundance there, however, and there is enough muffin
ang-kay
Very interesting molding. Sasha, thanks.
Trishka
Oh, what a mnyam!
Definitely in!
Very unusual molding, this one has not yet met.
Thanks for the recipe!
Mikhaska
Olga VB, Ol! I have a recipe for shortcrust yeast dough in my family. If here Sashulya let me write it. My dad also baked us endless quick yeast pies, fish, cabbage, and sweet, from it. And bagels with marmalade or jam. This is the case when you start yeast dough, and proofing is not required. Immediately - roll out and cook whatever you want!
Pulisyan
Quote: Olga VB
Sanya, is it shortbread dough?
OlgaAs I understand it, yeast dough is usually fibrous and "springy". Sand - loose, crumbly, dense. This dough is like shortbread, only as if porous, not so dense, more tender.
Angela, Ksyusha, girls, thanks!
Quote: mikhaska
If Sashulya allows it here, I will write it
Irish, of course you can! Indeed, this dough will perfectly combine with different fillings and molds!
Trishka
Pulisyan, to me on tyyyyy!
Pulisyan
Ksyusha, to me too, agreed!
Galleon-6
Quote: vedmacck

The main thing here is not to forget until tomorrow evening that you were going to bake them!

That's to the point, how many goodies that you forget the next day, what you wanted to bake
vedmacck
How many sclerotic people like me! Friends and girlfriends!
Trishka
Pulisyan, OK.
Olga VB
Quote: mikhaska

Olga VB, Ol! I have a recipe for shortcrust yeast dough in my family. If here Sashulya let me write it. My dad also baked us endless quick yeast pies, fish, cabbage, and sweet, from it. And bagels with marmalade or jam. This is the case when you start yeast dough, and proofing is not required. Immediately - roll out and cook whatever you want!
Irisha, And which taste is closer to yeast or sandy?
And what will happen to it if you import it and it takes about an hour and a half?

Sanya, by the way. Isn't it sweet enough without powder? What I mean: my husband takes to work, and if you give him with powder, then he will be all in it, and a suit, and boots. Maybe more sugar in the filling?
And about one and a half whites for whipping: how much, approximately, by weight? I have eggs. large and small - for any occasion.
By the way, does the filling turn out like dry meringue or like wet?
Mikhaska
Ol! An hour and a half, I think it will withstand. For this test, such timing is not critical. I’ll even say more: it turns out that it’s almost such a time that the dough is still waiting for the preparation of the filling. That's not the way, by the way, and cabbage pie has been cooked for a long time. We hesitated with the preparation of the filling and the dough stood, something, about 50 minutes before I began to roll it ... I did not notice that it was worse after baking.
To taste - I will definitely not say. It is yeast in appearance and structure of the dough, and crumbly in taste. But, of course, not like a shortbread. Doesn't crumble so fatally.
Well, a very unusual and delicious dough! And completely hassle-free! There has not yet been such a case that it did not work!
Olga VB
Thank you, lovely young ladies! I went to do it.
Elven
Quote: Pulisyan
Now I want to try cookies or bagels with a different filling with it.
Sashul, the bagels are just awesome! We have a family recipe for bagels made from such a dough (only without eggs), no proofing is needed at all! I just adore them, the dough is really shortbread. And the filling is my favorite apple jam and boiled condensed milk.
Thanks for the recipe, I'll take it to your bookmarks for now I'm trying to lose weight here
Olga VB
Oh, girls, I didn't get it right away: it turns out a very fat dough - 130 grams of butter per 200 grams of flour.
It’s not even clear what the yeast is doing there, it’s definitely not possible.
It turns out fatter than puff or other shortbread.
Is the recipe correct?
anel
Good evening everyone! I baked cookies, crescents didn't work out for me, I took a mug of the wrong diameter, and slightly missed it in the oven. Otherwise, everything is fine, everything is fine. The cookies are delicious, the combination of whipped protein, walnuts and shortcrust pastry is very, very
Sasha thanks for the recipe

Well, photos of my not quite crescents

Burgenland Crescent (Burgenlaender Kipferl)
Pulisyan
Quote: Olga VB
Is the recipe correct?
Olga, that's right, that's how it should be! Try it! It's not greasy. It is possible without powder. At first I even forgot to sprinkle ...
Pulisyan
Quote: Olga VB
And about one and a half whites for whipping: how much, approximately, by weight? I have eggs. large and small - for any occasion.
By the way, does the filling turn out like dry meringue or like wet?
I usually have 50g eggs, which means the protein is 45 g (at first I cooked for 1 protein, as per the recipe, - it turned out to be not enough).
The meringue is not particularly wet. Closer to dry, but not as hard ... The main thing is not to overexpose

vedmacck
I won't have cookies today: someone (although I suspect who) ate nuts. Yesterday there were just 150 grams left
Here I sit, thinking what to replace. There are apricot kernels
Mikhaska
vedmacck, well, you put raisins or dried apricots instead of nuts.

Olga VB, Ol! Compared to our homemade recipe, the sashulkin recipe is not yet greasy.
vedmacck
just thought of using dried apricots.
Pulisyan
Quote: Anel
Well, photos of my not quite crescents
Lenochka, very nice !!!! Thanks for the photo report !!! At first I took a glass, then I realized that the diameter needed to be increased, and changed it to a small bowl ...
Pulisyan
Quote: mikhaska
instead of nuts, cut raisins or dried apricots
It seems to me that dried apricots are good, and the raisins will be large ... The main thing is to hide them away in the meringue so that the pieces do not burn and are not hard ...
Mikhaska
Sashul! So the raisins can be cut. Now such large raisins are being sold! I, by a sinful deed, think, is it not genetically modified?
Olga VB
Kneaded the dough. One should not expect any hints of a rise from him, it is generally not clear what the yeast is doing there.
At the same time, the oil is oozing out of the bun. It is definitely not going to roll out, it just creeps across the table, everything is already covered in oil, and I'm in a panic
Straight worried all! Maybe he still needs to freeze a little, so that you can somehow work with him?
Calavur!
Pulisyan
Olga, that's right. Let it sit for 30-40 minutes. Then dust and roll with flour. Everything will work out!
Pulisyan
The dough does not rise, the oil oozes - it was
Pulisyan
Quote: Elven
And the filling is the most favorite apple jam and boiled condensed milk.
Lenus, so I'm already thinking about it .... Thanks for the feedback - I will experiment!
Olga VB
Sanya, I still did something wrong, although I pestered me with questions meticulously
The dough was very naughty, rolled out badly, formed, rolled capriciously into a roll, and torn. The surface was rough, like an orange peel, and the rolling pin didn't work well.
Probably all the same it turned out too fat.
But it baked well, it turned out very tasty, tender, but not very beautiful - the surface is hunchback.
I took a bigger picture on purpose so that you could see how clumsy it turned out.
Burgenland Crescent (Burgenlaender Kipferl)
The husband says that he resembles oriental sweets, and he hams one by one these Burgenland crescents.
So, perhaps, I will still do it until it turns out well, just put less butter in the dough and sugar in the meringue. Although...
Trendy
Alexandrawhat a wonderful recipe! I love such baked goods, everyone in my family adores it. But this option will be new to us not only because of the shape, but also because of the presence of yeast in the dough. I will definitely have a stove and I think more than once.

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