My auntie’s Basia crescent rolls

Light, soft homemade crescent rolls. Made with just a few simple ingredients. They will take your tea parties to a totally different level.

I love the smell of freshly baked crescent rolls. They can be filled with pretty much everything. But my untie original recipe calls for jam.

This recipe was given to me by my untie Basia and bakes up soft, puffy, and so incredibly delicious! And it’s actually pretty easy to make, with just a few simple basics.

 

So how to make these delicious crescent rolls?  This dough is really easy to make. You don’t even need a mixer!

My auntie's Basia crescent rolls

Light, soft homemade crescent rolls. Made with just a few simple ingredients. They will take your tea parties to a totally different level.

Servings 34

Ingredients

  • 1 kg flour
  • 14 g of yeast
  • 3/4 cup of sugar
  • 200 g soft butter
  • 1 cup lukewarm milk (Make sure the milk and butter are lukewarm, not too hot. Oterwise yeast will die. )
  • 5 eggs
  • pinc of salt
  • jam or any other filling
  • egg wash ( one egg and 1 tbsp of milk)

Instructions

  1. In a small bowl combine milk, 2 tbsp of sugar, 1/2 cup of flour and yeast. Set aside (preferably in a warm spot) for about 15 minutes for the yeast to react, and became bubbly.

  2. Mix eggs with sugar, until light and fluffy.

  3. Add flour and yeast mixture to the eggs. Add salt, and mix all together until combined. You can either do it by hand or using a stand mixer. Then, add butter, spoon at a time, letting each piece incorporate before adding the next. Knead into a nice, smooth and elastic dough.

  4. Place the dough in a bowl and cover with a kitchen cloth or. Leave the dough to proof at room temperature for about 1-1.5h hour or until doubled in size. Then, turn the dough out on a lightly floured surface, knead for a few seconds, then return the dough to a bowl. Cover and let it double in size again.

    TIP: If your house is cold, boil the water in the pot, once boiling switch it off, place the bowl with the dough on the top, but make sure that the bowl is not touching the hot water. The dough should double in size witing an hour.

  5. Remove the dough from the bowl. Turn out on a lightly floured surface and shape into a round, divide to 4. Using a rolling pin, roll the dough into a circle, thickness 2-3 mm and cut in 8 even triangles. Add one teaspoon of the jam or any other filling to the wider part of the triangle and roll into a crescent roll.

  6. Place the crescent rolls on a baking sheet. Leave enough space between them to rise. Let them proof at room temperature for about 15 min. Brush the proofed rolls with egg wash.

  7. Bake in 180 C for 15 min or until golden brown. Leave the baked crescent rolls to cool on a wire rack, then serve with tea or coffee.