Pastries and dough-based dishes
This sweet crescent bread is made with yeasted dough filled with pine nuts and shaped into a braid, making it an impressive centerpiece for special occasions. It bakes up golden and soft.
Stir the fresh yeast and sugar into the lukewarm milk and wait until foamy.
Add the flour, melted butter, eggs, and salt, then knead into a soft dough.
Cover the dough and let it proof in a warm place until doubled in size.
Mix the pine nuts with the sugar and cinnamon.
Roll out the dough and spread the filling over it. Cut it into strips, braid them, and shape the braid into a crescent. Cover and let it rest for another 30 minutes.
Brush the top with egg yolk. Bake in an oven preheated to 180°C / 355°F until golden.
Important: Do not braid the dough too tightly, or it may lose its shape as it proofs. Allergens: Contains wheat (gluten), milk/dairy, eggs, and pine nuts (tree nuts).
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