French · Dessert
Butter Crescent Roll
A classic French viennoiserie built from a laminated yeasted dough folded three times around cold butter, rolled thin, shaped into crescents and baked until the layers shatter into flaky, golden strata. The crumb stays tender and faintly sweet, carrying a deep buttery aroma from the lamination.
$1
45 minsPrep
17 minsCook
212 minsTotal
HardLevel
Nutrition per serving
357Calories
6.9gProtein
20.2gFat
37.4gCarbs
5.9gSugar
1.3gFiber
453mgSodium
78mgChol
12.1gSat Fat
91mgPotassium
32mgCalcium
2.2mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Kronenbourg 1664
local
French Press Coffee
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Dissolve yeast and sugar in warm milk and water, let sit 5 minutes until foamy.
2
Mix bread flour, all-purpose flour and salt in a bowl, pour in the yeast liquid and bring together into a shaggy dough, knead 8 minutes until smooth and elastic.
3
Shape into a ball, place in a lightly oiled bowl, cover and let rise 45 minutes until doubled.
4
Roll the dough into a rectangle, lay the cold sliced butter over two-thirds of the surface, fold the plain third over the centre then the buttered third on top (a single turn), rolling and folding twice more with 20-minute fridge rests between each turn to keep the butter firm and laminated.
5
Roll the laminated dough into a thin triangle-friendly rectangle about 3mm thick and cut into two long triangles.
6
Roll each triangle from the wide base to the point to form a crescent shape, curving the ends inward, and place on a lined baking sheet.
7
Cover loosely and proof 45 minutes at warm room temperature until visibly puffy.
8
Brush each crescent generously with beaten egg wash.
9
Bake at 200°C (400°F) for 16-18 minutes until deep golden brown and the layers are visibly flaky.
10
Cool on a wire rack for at least 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 65g65g Bread Flour, sifted, structure,
- 20g20g All Purpose Flour, sifted, structure,
- 28g28g Whole Milk, warmed, liquid,
- 15g15g Water, warmed, liquid,
- 10g10g Sugar White, sweetener,
- 2g2g Yeast Dried, dissolved in warm milk, leavening,
- 1.5g1.5g Salt, seasoning,
- 45g45g Butter, cold, sliced for lamination, lamination fat,
- 15g15g Egg, beaten, for egg wash, glaze, 1
