Yield: 2 Crescents
|¼ cup||Brown sugar, packed|
|1 teaspoon||Sugar, granulated|
|¼ cup||Warm water|
|1 pack||Active dry yeast (or 1 T.)|
|1 cup||Rolled Oats|
|2 teaspoons||Orange zest|
|3½ cup||All purpose flour|
|2 tablespoons||Butter, melted|
|⅔ cup||Raspberries cooked down to a|
|\N \N||Sauce (add sugar to taste)|
In a small saucepan, warm milk; stir in brown sugar, salt and ¼ cup of the butter. Stir until butter is melted. Let cool to lukewarm.
In a large mixing bowl, dissolve granulated sugar in water, sprinkle yeast over and let stand for 10 minutes or until frothy. Stir in lukewarm milk mixture, oats, orange zest, 2 cups of the flour and the egg. Beat until smooth; stir in enough of the remaining flour to make a soft dough.
Turn out onto a lightly floured surface; knead for 8-10 minutes or until smooth and elastic. Place dough in a well-greased bowl, turning to cover all over. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1-½ hours.
Punch dough down. Divide dough in half. On lightly floured surface, roll each piece into a 12 inch square. Brush each square with 1T. of the melted butter and spread with ⅓ cup of the raspberry puree, leaving a ½ inch border of plain dough at the top to seal. Roll up from the bottom, pinching seam to seal and pinching dough together at ends. Place seam side down on greased cookie sheet.
Using knife or sharp scissors, cut one side of the dough halfway through at 1-inch intervals; curve roll slightly, opening cuts to form claws. Cover with a clean towel and let rise until doubled in bulk, about 1 hour. Bake at 350-degrees for 35-40 minutes or until crescents sound hollow when tapped.