Poznan Saint Martin's Day Crescents with White Poppy Seed and Nut Filling

What you need

• 500 g (4 cups) all-purpose flour
• 290 g (10 oz) unsalted butter, 250 g cold for the dough, 40 g for the filling
• 25 g (1 oz) fresh yeast
• 350 ml (1 1/2 cups) whole milk, 150 ml lukewarm for the dough, 200 ml for the filling
• 160 g (3/4 cup) granulated sugar, 60 g for the dough, 100 g for the filling
• 2 egg yolks
• 3 tbsp sour cream
• 1 pinch salt
• 150 g (1 cup) white poppy seeds
• 50 g (1/3 cup) blanched almonds, chopped
• 80 g (3/4 cup) walnuts, 50 g chopped for the filling, 30 g finely chopped for topping
• 50 g (1/3 cup) raisins
• 1 tbsp orange zest, finely grated
• 1 large egg, beaten, for brushing
• 100 g (3/4 cup) powdered sugar
• 2 tbsp lemon juice

Method

Restated from the original video

1. 1

   Stir the yeast and 1 tbsp of the sugar into 150 ml lukewarm milk. Leave it until foamy, about 10 min.

2. 2

   Combine the flour and salt in a large bowl. Cut 250 g cold butter into small cubes and chop it into the flour with a bench scraper until the pieces are about 1 cm across.

3. 3

   Add the yolks, sour cream, 50 g of the sugar and the foamy yeast milk. Gather everything into a rough dough without kneading it smooth. Wrap and chill for 30 min.

4. 4

   Roll the dough into a rectangle about 1 cm thick and fold it in thirds like a letter. Turn it a quarter turn and chill for 20 min. Repeat the rolling, folding and chilling twice more.

5. 5

   While the dough chills, simmer the poppy seeds in 200 ml milk for 10 min. Drain well in a fine sieve.

6. 6

   Grind the drained poppy seeds twice in a poppy mill or spice grinder until they form a damp, fine paste.

7. 7

   Put the paste in a saucepan with 100 g sugar, 40 g butter, the almonds, 50 g of the walnuts, the raisins and the zest. Cook over medium heat, stirring, until thick and glossy, about 5 min. Cool completely.

8. 8

   Heat the oven to 190 °C (375 °F) and line two trays with baking paper.

9. 9

   Halve the dough and roll each piece into a round about 3 mm thick and 30 cm across. Cut each round into 6 wedges like a pizza.

10. 10

    Spoon a heaped tablespoon of filling onto the wide end of each wedge. Roll it up toward the point and bend the roll into a crescent, with the point tucked underneath.

11. 11

    Set the croissants on the trays, cover loosely and leave at room temperature for 30 min. They will swell slightly.

12. 12

    Brush with the egg. Bake until deep golden, 20-25 min.

13. 13

    Whisk the powdered sugar with the lemon juice into a thick, pourable glaze. Brush it over the warm croissants and scatter the remaining walnuts on top.

Imported from polishhousewife.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.