Photo by: Lord-Williams
medias lunas, tobillos, ka’b, “gazelle horns,” buns made in the shape or “half moons,” crescent shaped 13th C roll, “knee shaped,” or “ka’b,” in the shape of an extended circle, without a crown. These were the forerunners of croissants, which originated from Andalusia.
By the 15th C the croissants known today were being made in Christian Spain. The Turks introduced them to Vienna in the 17h C. or visa versa. Who introduced them to Austria is disputed. Some say that they came with Ferdinand I of Habsburg, brother of Charles V of Habsburg who was Charles I of Spain and that when the Turks invaded, to belittle them, Austrians presented them with the bun in the shape of a half moon to eat. Others maintain that it was the other way around to show their domination, the Turks presented the half moon breakfast bun to the Viennese.
Actually, bakers in Budapest, who rising early, prepared the buns in the shape of crescents to warn inhabitants of the Turkish invasion. For this the attempt failed and the croissant became a symbol of victory for the Budapestians.
|Cutting Dough into Squares, then Triangles and Rolling It|
Photo by: Lord-Wiliams
HALF MOON SWEET ROLLS1
|Half Moon Sweet Roll|
230 grs or 1 ½ c flour
115 grs or ¾ c butter
60 gr or 1/3 c sugar
3 egg yolks
plus sugar and 1 egg beaten
PREHEAT OVEN TO 400º F/ 200º C
Mix all the above ingredients together till it becomes a smooth dough. Then roll it out and cut it into squares they cut the squares diagonally into triangles. Roll the triangles beginning and the longest base. Curl the ends to make half moons and trim the edges with a knife. Brush each roll with a beaten egg and sprinkle with sifted sugar. Bake about 20 minutes depending upon the size.