“This is a very yummy recipe that I got out of a cookbook, changed some things and added some things to make it taste even more better. Our family likes these doughnuts. Hope you enjoy! Makes Lots!!!!” - by lo
Ingredients
Adjust Servings
Original recipe yields 80 pastries
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Whisk together 2 cups sugar and the cinnamon, reserve.
- Beat together 1 cup sugar, margarine, eggs, milk, flour, and baking powder in a large bowl to form a dough. Divide dough into 10 balls. Spread the prepared cinnamon and sugar mixture onto work surface. Use a rolling pin to roll each dough ball out on the cinnamon sugar, forming each into a 14 inch circle. Cut each circle into 8 wedges. Roll each wedge into a crescent, starting at the wide side and rolling toward the tip. Place rolls on prepared baking sheets.
- Bake crescents in preheated oven until set and lightly browned, about 20 minutes.
- While crescents are baking, mix together 2 cups sugar, vanilla, 2 cups water, and the cornstarch in a saucepan. Bring to a boil, and cook until thick. Brush glaze on baked crescent rolls. Allow glaze to set for 5 minutes. Drizzle melted chocolate over glazed crescents. If desired, serve warm.
Nutrition
Amount Per Serving (80 total)
- Calories
- 150 cal
- 8%
- Fat
- 6.5 g
- 10%
- Carbs
- 22.7 g
- 7%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Followed recipe to a "T", except I didn't add chocolate chips (don't eat candy). Margarine used was made with sweet cream buttermilk. Mixed ingredients as directed. No trouble separating into 10 balls..." See more; although dough was soft. Trouble came when picking up balls to roll flat in sugar/cinnamon mixture. Dough was very soft. Unable to roll dough in flat circle 14 inches; more than 9 inches caused dough to separate. Cutting into 8 sections was difficult also. Rolling each section into a crescent was impossible. Out of seer frustration, I kneaded the dough 2-3 times in the s/c mixture hoping to give it some firmness. Didn't work, so I cut long rolled dough into 1-1/2 inch sections with a table knife. Though dough looked like tiny logs separated from one another before baking, this was not the case when I pulled trays from the oven. The dough had run together. If I make the recipe again I will use a different margarine. I wanted so much to give a good review on this recipe, but in all honesty I cannot."
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