Fermented Butter Crescents

The crescents prepared according to the recipe below are very light and soft, and they also have a rich buttery flavor. We assure you that they will melt in your mouth!

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 40 g Yeast, dry

  • 3 dl Milk, whole milk

  • 1 spoon Sugar, white

  • 800 g Wheat flour, white, multi-purpose

  • 1 spoon Salt, table

  • 1 piece Baking powder

  • 1 piece Egg, fresh

  • 2 dl Yogurt, plain, from whole milk

  • 200 g Butter, unsalted

  • 1 piece Egg, fresh

  • pieces Milk, whole milk

  • pieces Salt, table

  • pieces Seeds, pumpkin

Steps

  1. Crumble the yeast into a bowl and add sugar and half a teaspoon of flour (take it from the total amount of flour). Pour in about half of the lukewarm milk and mix everything well to form a smooth mixture. Let the yeast rise in a warm place for 10-15 minutes.

  2. Sift the flour into a larger bowl and mix it with salt and baking powder. Add the yogurt and the remaining lukewarm milk, then add the egg and the risen yeast. Mix the ingredients until they form a sticky dough, then turn it out onto a lightly floured work surface and knead into a smooth, soft, and elastic dough. Divide the dough into eight balls.

  3. Cut the butter into seven cubes and soften them slightly in the microwave or let them sit at room temperature for 1-2 hours.

  4. Take one ball of dough and roll it out on a lightly floured work surface into a circle about half a centimeter thick. Roll out the remaining seven balls to about the same size and thickness.

  5. Take one circle of dough and spread a softened cube of butter on top. Place another circle of dough on top and spread it with another cube of butter. Repeat the process until you run out of butter and dough. Leave the top circle of dough unbuttered. Cover the dough with a cloth and let it rest in a warm place for about 20 minutes to rise slightly.

  6. Roll out the risen dough into a larger circle, about half a centimeter thick. First, cut the dough circle into quarters, then cut each quarter into 6 to 8 triangles.

  7. Make a small cut in the middle of the narrower side of the triangles, where you will start rolling. Roll each triangle from the narrow side to the wide side into crescents, placing them on a baking sheet lined with parchment paper. Leave some space between them as they will rise a bit more during baking.

  8. Cover the crescents with a cloth and let them sit at room temperature for 1-2 hours to rise. Before baking, brush them with a mixture of beaten egg and milk. Sprinkle some salt and/or any seeds on top. Bake the crescents for 15-20 minutes in an oven preheated to 220 degrees Celsius.

Nutrition Information (Per 100g)

  • Calories: 389.54 kcal
  • Fat: 14.49 g
    • Saturated Fat: 8.73 g
  • Carbohydrates: 52.61 g
    • Sugars: 0.91 g
  • Protein: 9.22 g
  • Fiber: 2.14 g