Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, butter, sugar, salt and 1 1/2 cups flour; blend well. Stir in 2 eggs and enough remaining flour to make very stiff batter. Cover tightly with plastic wrap. Refrigerate dough at least 2 hours or up to 2 days.
Prepare Pecan-Date filling: In small saucepan, combine chopped dates or pitted dates, snipped and orange juice in saucepan over medium heat. Simmer 15 minutes, stirring occasionally, until very thick. Stir in lemon juice and chopped, toasted pecans. Remove from heat and let cool. Reserve.
Remove dough from refrigerator. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 15-inch circle. Cut each circle into six wedges. Place 1 rounded tablespoon filling at wide end of each wedge; starting at wide end, roll up to enclose filling. Place, with points down, on large greased baking sheet; curve ends of each to make a crescent. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Lightly beat remaining egg; brush on crescents. Sprinkle with chopped pecans. Bake at 375?F for 15 minutes or until done. Remove from sheet; cool on wire rack. ++++++++++++++++++++
PECAN-POPPY SEED FILLING: In small bowl, combine 3/4 cup (3 3/4-ounces) poppy seeds, 1/3 cup powdered sugar, sifted and 3 tablespoons honey; stir well. Stir in 1/2 cup chopped, toasted pecans.
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