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 Cuisines > Danish cuisine > Search results
Large poppy seed crescent
300 ml milk
25 g yeast (12g if dry)
1 egg yolk
1 1/2 tsp salt
ca 600 g white flour
1 egg white for brushing
100 ml poppy seed

1. Heat the milk to lukewarm and mix in yeast, egg yolk and salt. Knead in the flour and leave the dough covered in a warm place for 40 minutes to rise.
2. Knock the dough down and shape into a large triangle. Roll up from the long side to a crescent shape, put on a baking sheet and leave to rise for another 25 minutes.
3. Breush carefully with egg white and cover the surface with poppy seeds. Bake on middle shelf, in pre-heated oven for 30 to 35 minutes at 225 C (440 F).  
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