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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 36 |
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When I was first married, I'd try all kinds of recipes to impress my husband. These crescents were such a hit I still make them! Ingredients:
1 can (12 ounces) evaporated milk, divided |
1 package (3-1/2 ounces) cook-and-serve butterscotch pudding mix |
1/2 cup butter, cubed |
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 eggs |
2 teaspoons salt |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
filling: |
2/3 cup packed brown sugar |
2/3 cup flaked coconut |
1/3 cup chopped pecans |
1/4 cup butter, melted |
2 tablespoons king arthur unbleached all-purpose flour |
frosting: |
1/4 cup packed brown sugar |
2 tablespoons butter |
1 cup confectioners' sugar |
2 to 3 tablespoons hot water, optional |
Directions:
1. Set aside 2 tablespoons evaporated milk for frosting. In a saucepan, combine pudding mix and remaining evaporated milk until smooth. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in butter until melted. Let stand until mixture cools to 110°-115°.
2. In a large bowl, dissolve yeast in water. Beat in eggs, salt, 2 cups flour and pudding mixture until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down and divide into thirds. Roll each portion into a 15-in. circle. Combine filling ingredients; spread 1/2 cupful over each circle. Cut each into 12 wedges; roll each into a crescent shape, starting with the wide end. Place point side down on greased baking sheets. Cover and let rise until doubled, about 45 minutes.
5. Bake at 375° for 12-15 minutes or until golden brown. Cool on wire racks.
6. For frosting, combine brown sugar, butter and reserved evaporated milk in a saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in confectioners' sugar until smooth. Add water if needed to achieve desired consistency. Frost crescents. Yield: 3 dozen.
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