Instructions:

1. Activate the yeast with dissolving the yeast in the milk with the sugar, sprinkle some flour on top, and let it rise.

2. Sift the flour into a bowl, add the salt, and crumble in the butter (or margarine). Pour in the activated yeast mixture and add enough lukewarm water to form a moderately soft dough.

3. Knead the dough thoroughly (by hand or with a machine) until it becomes smooth and bubbly. Cover and let it rise until it doubles in size.

4. Turn the dough onto a floured surface, knead briefly, divide into two equal parts, and let rest for 10 minutes — this makes rolling easier.

5. Roll each portion into a large circle, cut into 8 equal wedges. Roll up each wedge from the wide end to the tip, then curve them into crescent shapes.

6. Place the crescents on a greased baking tray, brush them with lukewarm water, and sprinkle with salt and caraway seeds. Cover and let rise for about 1 hour.

7. Preheat the oven to a moderate temperature (about 180°C / 350°F). Bake the crescents until light golden brown, around 20–25 minutes.