Thursday, 6 December 2012

Breakfast Butter Crescents

I got around to making my breakfast butter crescents by accident. I got this sudden craving for croissants when we had no French pastry in the freezer. A quick research and I came up with a recipe that looked promising. The crescents, though totally different from French croissants, but yummy nonetheless! In fact, we've got to like them so much that they've become an indispensable part of out lazy weekend breakkie. Though, knowing me and my faddy nature towards food, I'll switch to something else in a few weeks time. Before that happens, I'll share the crescent recipe, as it really is worth trying!


250 g plain all purpose flour
70 g soft butter
15 g yeast
1/4 cup lukewarm milk
3 tbsp icing sugar
1 yolk
1 egg

Combine the yeast with milk, add flour, sugar, yolk and egg. Knead into a dough and leave in a warm place to rise.When it doubles in size, flatten it with a flour dusted rolling pin, on a floured surface. Spread 1/3 of butter on top of the dough, wrap the butter inside and flatten with the rolling pin. Repeat twice (with the rest of butter). Leave it in a warm place to rise again. Then flatten with a rolling pin and form a thin circle. Divide the circle into 8 parts. Take one part and roll it from the wider bit towards the tip, then bend the sides to obtain the crescent shape.
Pre-heat the oven to 180C. Line a large baking tray with baking paper, arrange the crescents on the tray with a bit of space between them, as they'll grow. Spread the yolk mixed with milk on top of each crescent, if you want them shiny. Bake for about 10-15 minutes, until they turn golden brown. Serve with a spread of your choice - they work great with jam, marmalade, honey, peanut butter, chocolate spread, as well as with plain butter.

By the way, the recipe makes a lot more crescents than the pictures show - the photos were taken after breakfast :-)

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