If you’re looking for a pastry that’s soft, layered, and filled with fruity sweetness, these apricot jam crescent rolls are a must-try. The dough is light and fluffy, the jam is rich and tangy, and the shape makes them look as pretty as they taste. They’re the kind of rolls you can set on the table for breakfast, tuck into a picnic basket, or serve as a sweet ending to dinner.
Ingredients
- 3 large eggs
- 2 cups hot milk
- ½ cup vegetable oil
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 oz fresh yeast
- 7–8 cups all-purpose flour, added gradually
- 8 oz frozen margarine, grated
- Apricot jam, for filling
Method
Whisk the eggs in a large bowl, then slowly add the hot milk while stirring. Mix in the oil, sugar, salt, and crumbled yeast, and let it stand for a few minutes until slightly foamy. Begin adding flour gradually, kneading until the dough is soft and elastic.
Roll the dough out thinly and scatter grated frozen margarine evenly over the top. Roll it up tightly into a log and cut into five equal pieces. Roll each piece into a round disc and cut into eight wedges. Place a small spoonful of apricot jam at the wide end of each wedge and roll it up into a crescent.
Arrange the crescents on a greased baking sheet, cover with a cloth, and let them rise for about one hour. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until golden brown.
Serve warm, plain or dusted with powdered sugar.
