Crescentines (Tigelle)

Instructions

1. 1

   In a large bowl, using a wooden spoon, combine the flour, sugar and salt.

2. 2

   In a measuring cup, dissolve the yeast in the milk and water. Add the oil. Pour the milk mixture into the bowl of flour. Mix until the dough forms into a soft ball. On a lightly floured work surface, knead the dough with your hands for 5 minutes or until smooth. Shape the dough into a ball and place in a clean, lightly floured bowl. Let rise in a warm, humid spot for 2 hours or until doubled in volume.

3. 3

   On a floured work surface, roll the dough out until 1/2 inch (1 cm) thick. Using a 3 1/2-inch (9 cm) round cookie cutter, cut out 12 discs of dough. Reuse the scraps.

4. 4

   Place the discs of dough on a lightly floured baking sheet. Cover with a clean, dry dishcloth. Let rest for 15 minutes.

5. 5

   In a non-stick skillet over medium heat, cook 4 discs of dough at a time for 4 minutes on each side, being careful not to let them burn. Keep warm. Repeat with the remaining dough, wiping out the skillet between each batch.

6. 6

   Serve the crescentines while still warm and cut in half horizontally. Butter with rosemary lard (see recipes). Serve with a selection of cold cuts and cheese, if desired.