slightly adapted from The Pastry Queen Parties
makes about 32 crescents
- 1 cup (2 sticks) unsalted butter
- 1 package instant yeast (2 1/4 tsp)
- pinch of sugar
- 1/4 cup warm water (105-115 degrees F)
- 2 1/2 cups all-purpose flour
- 2 large eggs, lightly beaten
- zest of 1 medium orange
- 1/4 tsp salt
- 1 cup golden raisins
- 1/4 cup Grand Marnier
- 1 cup sugar
- 2 Tbs ground cinnamon
Melt the butter and cool for 15 minutes. Meanwhile, dissolve the yeast and sugar in 1/4 cup warm water (if it doesn’t bubble or increase in volume, the yeast is dead. Open a new package).
Place 2 cups of the flour in a large bowl and make a well in the center. Into the well, pour the beaten eggs, yeast mixture, and melted butter. Mix together with a wooden spoon. Add the remaining 1/2 cup of flour, orange zest, and salt, and mix thoroughly to form a soft, smooth dough. Gently pat it into a ball, cover with plastic wrap, and refrigerate overnight.
In a small bowl, toss the raisins with the orange liqueur, cover, and refrigerate overnight.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper, or spray with cooking spray. Combine the sugar and cinnamon in a bowl.
Remove the dough from the refrigerator and divide it into 4 equal portions. Dust a work surface liberally with the cinnamon-sugar mixture. Knead the dough briefly in the cinnamon-sugar, then roll out into a 1/4-inch thick circle, flipping the dough after each stroke with the rolling pin, and rotating the dough 90 degrees between each stroke as well. Add more cinnamon-sugar to the work surface as needed.
Cut the circle into 8 equal triangles (as you would cut a pizza). Sprinkle a thin layer of cinnamon-sugar on each triangle and scoop 1 teaspoon of the raisins onto the wide end of each triangle. Roll up the dough, starting with the wide end. Place the crescents on the prepared baking sheet and repeat with the remaining dough. Bake until they are lightly golden-brown, 15-20 minutes.