|Sure, there are
three steps, but the
first step is easy
and the last two
steps don't require
any work at all!
|February 20, 2014
Nutty Breakfast Crescents
I've been getting the urge to make some pastries with a bit more taste
and heartiness that the usual stuff. With their nutty goodness and
well carmelized tops, these rolls score high on the taste scale and are
made with healthy whole grain ingredients that keep you filled up all
morning. Some planning ahead is required as the buckwheat groats
require soaking and the dough develops the best flavor if it can sit in
the refrigerator a day or so.
The Day Before...
Add hot water (3/4 cup for a double batch, 3/8 cup for a single batch)
to the buckwheat groats and allow to stand at room temperature.
After about 6 hours, drain off the excess water and stir in the old
Spread the buckwheat groat-oat mixture out on a plate to dry out a
bit for the next 3-4 hours. Finally, mix in the brown sugar, cinnamon,
almonds and pecans and cover until ready to use.
Mix up the dough by stirring together the all-purpose flour, whole
wheat flour, pumpernickel flour, yeast, salt and buttermilk powder in a
large bowl. Make a well in the middle and add the butter, honey,
eggs, and hot water. Stir until well mixed, then stir vigorously another
30 seconds. Cover and allow to rise at room temperature for 2 hours
then refrigerate OR refrigerate immediately and wait at least 12 hours
before using the dough.
Assembly and Baking...
Place parchment paper on two baking sheets and set aside.
Divide the dough in half (if you made a double batch) and place the
dough on a lightly floured surface. Roll out into a large rectangle
about 12 x 24 inches. Cut the dough in half along the long axis to
make two 6 x 24 inch rectangles. Brush each rectangle with melted
butter then sprinkle the grain and nut mixture onto the buttered
surface, pushing the ingredients into the dough a bit.
Cut the dough into crescent shapes and roll up. Don't worry if a lot of
the grain and nut mixture falls off, you'll use them in the next step.
Place the crescents onto the parchment covered baking sheets.
Scrape the fallen grain and nut mixture into a pile on the work
surface. Drizzle about a teaspoon of honey over each crescent then
top with some of the grain and nut mixture.
Cover the rolls with plastic wrap and allow to rise at room temperature
for 45 minutes or place in the refrigerator overnight and remove 30
minutes prior to baking the next morning.
Preheat the oven to 425 F. Place the crescents in the oven and turn
the oven down to 400 F. Bake for about 14-16 minutes until tops are
slightly browned. Remove to a rack to cool and enjoy while still
warm. Makes 22-24 rolls per single batch.