A few months ago I decided to make these for the first time. From that day on I baked them every single day for almost a month... Now that is dedication... or more like obsession. The dough is fluffy, soft, filled with delicious Nutella and dusted with icing sugar. How could you say no to them?
Yeast Dough Crescents stuffed with Nutella Recipe
Adapted from Domowe Wypieki
Makes 16 crescents
Ingredients:
Yeast Dough:
- 400 g flour
- 7 g fast active dry yeast
- 40 g sugar
- 1/4 tsp salt
- 220 ml milk, lukewarm
- 1 egg
- 50 g butter, melted and cooled
Additionally:
- 1 egg, whisked for egg wash
- 200 g Nutella
- icing sugar for dusting
Method:
Kneading, rising, shaping the dough:
- Place flour, yeast and sugar in a large bowl. Add milk, egg and knead the dough.
- Add melted butter towards the end of the kneading time. The dough should be soft and elastic. Cover with a clean tea towel and set aside in a warm place until doubled in size.
- After that time deflate the dough and divide it in two. Cover one half with a tea towel to prevent the dough from drying out.
- Shape the dough into a ball and roll out into 16" (40 cm) circle. Cut it into 8 equal pieces like a pizza. Place a teaspoon of Nutella on each slice of dough (at the base of the triangle). Brush the tip of each piece with some water to help the dough stick.
- Roll each triangle from the base to the tip. Pull the ends towards the center to shape into a crescent. Transfer the crescents to a baking tray lined with parchment paper. Cover with tea towel again and let puff up for 30 mins in a warm place. Repeat with the other piece of dough.
Baking the crescents:
- Preheat the oven to 350°F (180°C). Brush the crescents with the egg wash before placing in the oven. Bake for 10-15 minutes or until golden brown.
- Transfer to a cooling rack and once cooled dust with icing sugar. Crescents taste best when eaten on the day they are baked.
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