French · Dessert
Butter Crescent Roll
A genuine laminated French butter crescent rebuilt around whey protein isolate and Greek yogurt folded straight into the dough, keeping the shatter and buttery layers of a classic croissant while nearly doubling the protein per pastry.
$1
35 minsPrep
15 minsCook
95 minsTotal
HardLevel
Nutrition per serving
256Calories
15.1gProtein
10.7gFat
24.9gCarbs
4.5gSugar
0.9gFiber
419mgSodium
71mgChol
6.1gSat Fat
111mgPotassium
85mgCalcium
1.6mgIron
0.3mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Witbier
local
French Hot Chocolate (Chocolat Chaud)
international
vegetarian
sweet-spot
Instructions
1
Warm the skim milk to lukewarm, stir in the yeast and sugar, and let it foam for 5-8 minutes.
2
In a bowl, whisk the bread flour, whey protein isolate and salt together, then stir in the yeasted milk, half the beaten egg and the greek yogurt to form a shaggy dough.
3
Knead on a lightly floured surface for 6-8 minutes until smooth and elastic, shape into a disc, wrap and rest in the fridge for 20 minutes.
4
Roll the chilled dough into a rectangle, lay the cold sliced butter over two-thirds of it, fold like a letter, turn 90 degrees and roll out again; repeat this fold-and-roll twice more, chilling 10 minutes between folds if the butter softens.
5
After the final fold, rest the laminated dough in the fridge for 15 minutes, then roll out to about 4mm thick and cut into two long triangles.
6
Roll each triangle up from the wide end toward the point to form a crescent, curving the ends inward, and place on a lined baking sheet.
7
Cover loosely and let proof in a warm spot for 15-20 minutes until slightly puffed.
8
Brush each crescent with the remaining beaten egg and bake at 200C/400F for 14-16 minutes until deep golden and the layers are visibly flaky.
9
Cool on a wire rack for at least 5 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g bread flour
- 0.6 oz18g whey protein isolate
- 0.7 oz20g cold, sliced for lamination butter
- 1.1 oz30g greek yogurt
- 1/21/2 eggs, beaten, divided for dough and wash (25g)
- 0.1 oz2g yeast dried
- 0.2 oz6g sugar white
- 0.1 oz1.5g salt
- 0.9 oz25g warmed, for proofing yeast skim milk
