Print

Crescent Rolls (Crescents)

  • Author: Balkan Lunch Box
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 5 1x
  • Category: Pastry

Scale

Ingredients

  • 1 tablespoon baker’s yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 2 cups white flour plus a little more for working the dough
  • 1 cup lukewarm milk (volume may vary)
  • 23 ounces jam (blackberry or other)
  • 1 egg yolk
  • 1 tablespoon seeds (sesame or poppy)

Instructions

  1. Combine yeast and sugar with a tablespoon of warm water. Leave for a few minutes until it bubbles up.
  2. In a mixing bowl combine yeast and sugar, flour and salt. Start adding milk slowly as you work the mixture into a ball. Continue kneading until the dough is lump and elastic. If you prefer, dust a working area and continue kneading there. When the dough is smooth, firm and elastic, cover with a kitchen towel and leave for 1 to 1.5 hours to rise.
  3. Cut in half and knead each peace an additional 5 to 10 minutes. Roll the first piece out with a rolling pin until it’s the size of a small pizza and thickness of your little finger. Cut into 8 slices. Repeat for the second dough piece.
  4. Place half a teaspoon of jam onto the wider part of each slice and roll from larger part in. Repeat for all crescents.
  5. Sprinkle flour onto a baking pan and place crescents onto it. Paint each with egg yolk and season with poppy seeds. Leave to rise an additional 20 minutes.
  6. Heat oven to 395°F. Bake crescents for 15 minutes. Lower temperature to 355°F, cover with foil and bake another 10 minutes.

Notes

Recipe yields 16 crescents. Serving size is about 3 each.

Please note I did not include the time it takes the dough to rise into prep+cook time. It takes about 1.5 hours for dough to rise the first time, and another 20 min for crescents to rise before going into the oven.

Don’t overdo it with jam. A little goes a long way. And don’t worry if a little bit of jam comes out during the baking, there is still plenty left inside the crescent.

Subscribe Via Email & Stay Connected!