Lunch

Lunch box crescents

The summer hols never last long enough. Soon it’s back to school or work. Sophie Gray sends you on your way with a smile and this tasty lunch option
24 Item
1H 20M
25M
1H 45M

Ingredients

Filling option 1
Filling option 2
Filling option 3

Method

1.Place the flour, sugar, salt and yeast in a large bowl and mix well, add the warm water and lightly beaten eggs, soft butter and Kremelta and mix to combine. Use a handheld electric beater if you have one. Dough hooks are helpful but regular beaters are fine – you’ll just need to push the dough down into the bowl as it will climb up the beaters as you mix.
2.Once the ingredients are mixed in, turn the dough onto a floured bench and knead until smooth, dusting in more flour if needed to prevent the dough sticking to the bench or your hands. When it is smooth, place in a clean, greased bowl and cover with plastic wrap. Leave to rise for around 40 minutes or until doubled in size. (If you prefer, you can raise the dough quicker by heating it in the microwave on low power for 1 minute then resting it for 10 minutes. Repeat process once more.)
3.When dough has doubled in size, divide in half and, on a floured bench, roll each half to a circle about 30cm in diameter. Spread with desired fillings.
4.To form crescents, cut each circle in half and divide each half into 6 wedges (the wedges will be irregular due to the dough springing back when cut, so just tug the corners at the wide end to make them all similar). Take a wedge and, starting at the widest end, roll the dough up and curl the ends in to form a crescent.
5.Place on a greased baking sheet and leave to rise until doubled in size – approximately 30-40 minutes. While they are rising, preheat the oven to 190°C. When risen, bake crescents for 20-25 minutes or until golden.

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