A homemade sugared crescent recipe made with a soft and airy dough and a delicious vanilla and sugar coating!
Combine 1/2 cup milk and 1 tablespoon dry instant yeast. Stir. Leave for 5-10 minutes to rise.
Pour 1 1/2 cups milk into the bread maker bowl or into a bowl of a mixer, add a dash of salt, 3/4 cups sugar, 2 eggs, 1 stick butter, the risen yeast mixture, 1 Tbsp vanilla extract, and 5 cups flour in that order. Put the bread maker into the dough cycle, allowing the dough to be knead and then risen. Or just put your mixer onto low speed and let the ingredients come together. When they resemble dough, allow the mixer to knead it for 20 minutes or until the dough comes off the sides of the bowl leaving it clean. Cover with cloth and set into draft free, warm place to rise (about 1+ hour).
Whisk 2 eggs together. Add 1 tablespoon water and whisk again. Set aside.
Turn oven to 350°F. Set baking rack in the middle. Line 2 baking sheets with parchment paper.
Roll the dough ball as thin as you can into a circle. Lightly sprinkle the dough with about 3 tablespoons sugar. Cut diagonally 5-6 times, as shown on the picture. Then roll the crescents starting with the thicker end and rolling towards the thin end. Place shaped crescents onto parchment lined baking sheet, end down, about 2-3 inches apart. Allow them to rise for about 15-30 minutes until almost double in size. Brush with egg mixture.
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