Cornulețe torturate, Romanian jam crescents

Name: Cornulețe torturate, Romanian jam crescents
Ingredients: 500 g type 650 flour; 7 g dry yeast; 45 ml lukewarm milk; 20 g extra flour (optional); 205 ml milk; 2 eggs; 3 tablespoons oil; 3 tablespoons sugar; 3 sachets vanilla sugar; 1 generous teaspoon cinnamon; 1 lemon for grated zest; 1/4 teaspoon salt; 100 g strawberry jam; 1 egg for brushing; 10 g butter for the pan; 10 g flour for the pan

Dessert - Cornulețe torturate, Romanian jam crescents by Dochia D. - Recipia

Cornulețe torturate are Romanian jam-filled crescents, baked joined together in a cake pan and served for Sunday dessert. The dough with milk, eggs and cinnamon turns out fluffy, with a browned crust on top. I pay attention to how the type 650 flour feels and don't add more flour out of habit if the dough is still a little sticky. Preparation: 35 minutes. Cooking: 30 minutes. Resting: 80 minutes. Total time: 145 minutes. Servings: 8. About 400 kcal and 11 g protein per serving.

Ingredients

500 g type 650 flour
7 g dry yeast
45 ml lukewarm milk
20 g extra flour (optional)
205 ml milk
2 eggs
3 tablespoons oil
3 tablespoons sugar
3 sachets vanilla sugar
1 generous teaspoon cinnamon
1 lemon for grated zest
1/4 teaspoon salt
100 g strawberry jam
1 egg for brushing
10 g butter for the pan
10 g flour for the pan

Preparation

1. Mix 45 ml of lukewarm milk with the dry yeast and 1 tablespoon of the measured flour. Leave the yeast mixture for 5 minutes, until it puffs up slightly. 2. Put the remaining flour, eggs, oil, sugar, vanilla sugar, cinnamon, grated lemon zest and salt in a bowl. Add the yeast mixture and the remaining 205 ml of milk, then knead until the dough starts to pull away from your hand. If it is very soft, gradually work in up to 20 g of extra flour. 3. Cover the dough and leave it to rise in a warm, sunny place for about 1 hour, until it has visibly grown. 4. Divide the dough in two and knead each piece briefly. Roll out two round sheets, not too thin, cut them into wedges like a cake and put a teaspoon of jam on each one. Roll from the wide end towards the point and arrange the crescents side by side in a 26 cm cake pan, greased with butter and dusted with flour. 5. Beat the remaining egg and brush the crescents with it. Cover the pan with a clean tea towel and leave it in a warm place for 15 minutes, until they puff up a little. 6. Bake at 180°C for 30 minutes, until golden brown and the dough is cooked through in the middle.

Notes

I serve them with black tea; when cut, they look more like a crown of crescents than an ordinary slice of cake. I chose a round pan instead of arranging them separately on a baking tray, and the pieces pull apart one by one. Apricot jam can replace the strawberry jam in the same amount; if it's very runny, choose a thicker one so it doesn't leak easily from the dough. This dish contains gluten, dairy and eggs. Keep the crescents in a sealed container in the fridge for no more than 3 days; before serving, let them come to room temperature. Type 650 flour can absorb differently, so judge the dough by how it feels, not by how quickly the extra flour goes in. Jam with large pieces is harder to spread over the triangular wedges, while smooth jam spreads more evenly. For the filling, the jam should sit on the spoon, not run off quickly.