Description
A simple and versatile recipe for making your own crescent dough sheets at home, perfect for a variety of baked goods.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1/4 cup warm water (105-115°F)
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup milk, warmed
- 1 large egg, beaten
Instructions
- In a small bowl, dissolve yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together flour and salt.
- Add softened butter, warmed milk, and beaten egg to the flour mixture.
- Add the yeast mixture to the wet ingredients and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into two equal portions.
- On a lightly floured surface, roll each portion into a large rectangle, about 1/4 inch thick.
- Cut the rectangles into desired shapes (e.g., triangles for croissants, squares for turnovers).
- Place on a baking sheet, cover, and let rest for 15-20 minutes before baking or refrigerating for later use.
Notes
- Ensure your water is the correct temperature for the yeast to activate properly.
- Do not overwork the dough when kneading.
- For flaky results, ensure the butter is softened but not melted.
- Dough can be refrigerated for up to 2 days or frozen for longer storage.
- Prep Time: 25 minutes
- Cook Time: 0 minutes (before baking)
- Category: Dough
- Method: Baking
- Cuisine: American