Milk Crescents

The aroma of freshly baked crescents is so enchanting that you will surely find it hard to resist the temptation to munch on them right away when you take them out of the oven. But its worth waiting a few minutes, as they are best when still slightly warm. Enjoy them with a bit of butter or margarine, jam, or chocolate spread.

Details

  • Preparation Time: 90 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 500 ml Milk, whole milk

  • 3 spoons Sugar, white

  • 50 g Yeast, dry

  • 1 kg Wheat flour, white, multi-purpose

  • 1 teaspoon Salt, table

  • 2 dl Oil, plant, sunflower

  • 2 piece Egg, fresh

  • 2 piece Egg, egg yolk, fresh

  • pieces Powdered sugar

Steps

  1. Pour the milk into a cup, add one tablespoon of sugar, and heat it just enough to become warm, not hot. Remove the cup from the heat and add the yeast to the milk. Cover the cup with a kitchen towel and let it rest for a good 10 minutes to allow the yeast to rise nicely.

  2. In a larger bowl, mix the flour, oil, beaten eggs, salt, and the remaining sugar. While kneading, gradually pour in the risen yeast and knead the ingredients until you get a soft and pliable dough that does not stick to your hands or the work surface. If needed, add a little more milk or a bit more flour. Divide the kneaded dough into 8 parts and shape them into small loaves. Place the loaves to rise on a damp towel. Let them rise until their volume doubles (approximately 1 hour).

  3. Roll out each risen loaf on a lightly dampened work surface into a thinner circle. Then cut the circle into 8 to 12 triangles (the number of triangles depends on how large you want the crescents to be). Roll each triangle nicely from the wide end towards the narrow end to form crescents. Make sure the tip of the triangle is nicely tucked under the crescent.

  4. Preheat the oven to 200 degrees Celsius. Line a low baking tray with parchment paper and arrange the crescents on it (leave at least 2 cm of space between them). Brush the tops of the crescents with beaten egg yolk and bake in the preheated oven for 18 to 20 minutes. Let the baked crescents cool, and before serving, dust them with powdered sugar if desired.

Nutrition Information (Per 100g)

  • Calories: 336.13 kcal
  • Fat: 1.82 g
    • Saturated Fat: 0.55 g
  • Carbohydrates: 64.52 g
    • Sugars: 2.77 g
  • Protein: 11.15 g
  • Fiber: 2.61 g