Instructions

1. 1

   Mix flour, sugar, salt, and yeast, then add milk and dough butter; knead until smooth.

2. 2

   Wrap dough in plastic and refrigerate for 1 hour.

3. 3

   Pound lamination butter into a sheet, enclose in dough, and perform 3 single folds with 30-minute chills between each.

4. 4

   Roll dough to 5mm thickness, cut into triangles, and roll up into crescent shapes.

5. 5

   Proof in a warm spot for 90 minutes until doubled, then brush with egg wash.

6. 6

   Bake at 200°C for 16-18 minutes until golden brown.

Tips

Nutrition (per serving)