St. Martin's Yeast Crescents
Soft yeast crescent rolls baked golden and dusted with powdered sugar for St. Martin's Day.
Ingredients8
- milk240ml
- fresh yeast20g
- sugar90g
- all-purpose flour500g
- salt1 Prise
- butter, room temperature65g
- egg1 Stück
- powdered sugar2 EL
Instructions
- 1
Warm the milk until lukewarm and dissolve 1 tsp of the sugar and the yeast in it.
- 2
Mix the flour, salt and remaining sugar in a large bowl. Make a well in the center and add the butter, egg and yeast milk.
- 3
Knead for 8 to 10 minutes into an elastic, soft dough and let rise covered in a warm place for about 60 minutes until clearly doubled.
- 4
Roll the dough out on a floured surface into a long rectangle.
- 5
Cut into equal long triangles and roll them up from the wide end.
- 6
Place the crescents spaced apart on a baking sheet lined with parchment, cover and rest 15 to 20 minutes.
- 7
Preheat the oven to 200 °C (400 °F) conventional heat. Bake on the middle rack about 20 minutes until golden and dust with powdered sugar.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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