I hope you guys aren't getting tired of these virtual parties, because we have another fun one today! My friend Kelsey is getting married in less than two weeks, and we are all so happy for her. She is one of the sweetest, kindest, and most genuine people I know, so to hear how much joy and love she has in her life is so heart-warming. I can't wait to see pictures and hear all about the big day - she is going to be such a beautiful bride!
Now on to my dish! I wanted to contribute a dessert, but I was indecisive and had several ideas floating around. So I settled in with some of my favorite cookbooks and websites, and I found these cinnamon crescents. I knew I wanted to make these as soon as I saw them. I love serving bite-sized food at parties and showers, and I love the cinnamon-sugar combo.
Oftentimes it seems like yeasted baked goods are more work, but this one was so easy and low-maintenance. The dough is mixed the night before, then left to rise overnight in the refrigerator. It is then rolled out in cinnamon-sugar, cut into triangles, stuffed with booze-soaked golden-raisins and rolled into crescents.
These little treats are reminiscent of churros, but without the deep-fried guilt. The outside is sweet and crispy, and the inside is soft and chewy. The raisins add a nice burst of sweetness, and the orange zest combined with Grand Marnier contribute a nice fresh flavor as well.
Amy of Sing for Your Supper hosted this fabulous shindig, so head over to her's or Kelsey's blog to check out the rest of the dishes - this is one incredible spread! And be sure to stop by An Apple a Day and wish Kelsey all the best!
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
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.