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1
Melt the butter and let it cool for about 15 minutes.
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2
Dissolve the yeast and sugar in the 1/4 cup warm water; let the mixture stand for about 10 minutes.
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3
(If it does not bubble or increase in volume, the yeast is dead.)
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4
Place 2 cups of the flour in a large bowl and make a well in the middle.
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5
Pour into the well the beaten eggs, yeast mixture, and melted butter and mix together with a large wooden spoon orif, like me, you love the feel of doughwith your hands.
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6
Add the remaining 1/2 cup flour, orange zest, and salt and mix thoroughly.
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7
The dough will be somewhat soft.
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8
Gently pat it into a ball, cover with plastic wrap, and refrigerate overnight.
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9
In a small bowl, toss the raisins with the Grand Marnier.
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10
Cover overnight.
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11
Preheat the oven to 350F.
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12
Grease a baking pan with cooking spray or butter, or line it with parchment paper or a silicone liner.
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13
Combine the sugar and cinnamon in a bowl.
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14
Remove the dough from the refrigerator, and divide it into 4 equal parts.
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15
Dust a work surface with a liberal amount of cinnamon sugar.
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16
Using a rolling pin, roll out each portion of dough 1/4 inch thick on the sugar-coated work surface.
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17
After each stroke with the rolling pin, flip the dough, adding more cinnamon sugar to the work surface as needed.
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18
Cut the dough into 2-inch triangles.
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19
(Dough scraps can reformed into a ball and rolled out at least once.)
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20
Sprinkle a thin layer of cinnamon sugar on each dough triangle.
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21
Scoop 1 teaspoon of the macerated raisins onto the wide end of the triangle; roll up the dough beginning at the wide end.
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22
Place the crescents on the prepared baking sheet and bake until they are lightly golden brown, about 20 minutes.
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23
The crescents can be made up to 1 day in advance and kept in an airtight container.
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24
Wrap securely and freeze for up to 3 weeks.
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25
Unwrap and defrost the day you plan to serve them.
