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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH


Remembering Our Danube Swabian Ancestors

     
 

Salzkipfel (Salt Crescents)

by Rose Vetter, 30 Nov 2006

Comment:  There are many versions of Salzkipfel (salt crescents)

  • 1 teaspoon sugar

  • 1 cup (250 ml) warm milk

  • 2 pkgs. active dry yeast

  • 3 1/3 cups (500 g) all purpose flour

  •   teaspoon salt

  • 2 tablespoons (30 g) butter

  • 1 egg

  • 1 egg yolk

Stir sugar into warm milk and sprinkle with yeast.  Let stand until the surface is frothy.  Stir gently to mix in any remaining dry yeast.  Sift flour and salt into a large bowl.  Melt butter and cool slightly.  Lightly beat butter and 1 egg into the yeast mixture.  Pour into flour mixture and combine into a dough.  On a floured surface knead dough until smooth.  Cover and let rise in a warm place until doubled in size.

Divide dough into golf-ball size pieces and shape into balls.  On a floured surface roll out each ball into a triangle with sides about 6 inches long.  Roll up from long side to the point.  Seal points to rolls with a little egg yolk.  Curve each roll into a crescent.  Place on baking sheet, leaving some space to expand.  Brush with beaten egg yolk and sprinkle with coarse salt and caraway- or poppy seeds.  Cover and let rise in a warm place 15-20 minutes. 

Preheat oven to 450F (230C). Bake 10-15 minutes & serve warm.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 30 Nov 2006]

 
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