Ingredients
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1/3 cup ButtermilkSee link for easy homemade recipe
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4 Tbsp Unsalted Butter
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3 Tbsp Granulated Sugar
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3/4 cup, lukewarm Water
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2 tsp Active Dry Yeast
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2 1/2 cups + more for rolling All-Purpose Flour
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1/2 tsp Salt
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1 (for egg wash) Egg
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1/2 cup (for filling) Brown Sugar
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Marzipan Almond Paste Recipe
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120g/4.25oz - whole with skins (or blanched) Almonds
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100g/3oz (powdered sugar) Confectioners' Sugar
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1 1/2 tsp Rose Water
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1 1/2 tsp Almond Extract
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Almond Glaze Frosting
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1 cup Confectioners' Sugar
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1 tsp Almond Extract
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2 Tbsp Milk
Directions
Steps
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1
Done
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Make the Homemade Crescent DoughHeat the buttermilk, sugar and butter in a pan over medium heat until the sugar has dissolved. Remove from heat and let cool for 10-15 minutes. Tip: if you do not have buttermilk on hand, but you have milk and a lemon, see how to make your own quickly here How to make buttermilk substitute. Pour the mixture into a mixing bowl and add 3/4 cup lukewarm water (105-115°F / 40.5 - 46.1°C). Tip: if the water is too warm, the yeast will die and the crescent rolls will not rise. Add the yeast and let sit (activate) in the mixture for 10 minutes. Add 2 cups of flour and the salt to the mixture and combine on medium-low speed for 1 minute. Add the remaining 1/2 cup flour and mix on low speed for 4 minutes. The dough will be and should be sticky. Let the crescent roll dough rise for 15 minutes to an hour. Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough into a long rectangle. If the crescent dough is still a bit too sticky, knead in more flour. Place the rectangle on the parchment paper. |
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2
Done
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Make the Marzipan (Almond Paste)Note that you can use whole almonds with the skins for more texture, which is ideal for this cherry almond crescent ring. Or you oculd make the paste finer and smoother with blanched almonds. Finely grind the almonds in a food processor (about 3 minutes). Add the confectioners' sugar (powdered sugar) an process for 30 seconds. Add the rose water and the almond extract and process until it turns into a smooth paste. |
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3
Done
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Fill and Shape the Crescent Dough RingSlice the marachino cherries - I do this over a colander to let the liquid drain to prevent sogginess. Sprinkle the rolled crescent dough with brown sugar. Spreadh the marzipan to cover the entire rectangle. Add sliced cherries. Roll one long end over tightly. Use the parchment paper to lift the filled dough and roll - so lift and curl up the dough, then lift and curl up the dough, etc. until the roll is complete. Lay the parchment paper back down (the long rolled dough should still be laying on the parchment paper). Take both ends and put them together pinching the dough to form a wreath. With a sharp knife, cut diagonal slices around the ring - not all the way through, just through the top dough layers. Cover and let rise for one hour. |
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4
Done
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Bake the Filled Crescent Wreath RingPreheat the oven to 375°F / 190°C. Mix the egg or eggwhite with 1 Tbsp water and brush over entire wreath. Place the baking sheet on a middle rack and back for 30-40 minutes until done. Use a toothpick to ensure the dough is baked through. |
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5
Done
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Make the Almond Glaced FrostingCombine the confectioner's sugar (powdered sugar), almond extract, and milk and whisk well. To reduce clumps, sift the sugar first. If it is too thin, add more sugar. Pour over the wreath when cooled. Add more sliced cherries and serve. |
