Countess Morphy

Crescents

Kipfel

Preparation info
    • Difficulty

      Easy

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By Countess Morphy

Published 1935

  • About

These famous Viennese crescent-shaped rolls were first-made by a pastrycook in the year 1683 to celebrate Sobieski’s victory over the Turks.

Ingredients

  • 1 lb of best sifted flour
  • ¼ lb of butter, yolk of egg

Method

Dissolve the yeast in 5 ozs of warm milk. Put the flour in a terrine or salad bowl, add the dissolved yeast, work into a dough, neither very stiff nor yet too soft. This is entirely a matter of judgment and experience. Let stand for about ½ an hour, and if the dough has risen suf