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Sugared Crescents

Anything made with yeast dough is good, IF the dough is good. And this dough is goooood. It’s soft. It’s sweet. It’s easy to make. And it’s awesome with evening tea. What else could one ask for?
Crescents on a yellow decorative plate with jam and tea on a table.

Sweet Vanilla Crescents layered with Sugar

It’s been a long time since I posted anything. With finals over and my very short spring break from school, I am happy to bring you this sweet recipe. Anything made with yeast dough is good, IF the dough is good. And this dough is goooood. It’s soft. It’s sweet. It’s easy to make. And it’s awesome with evening tea. What else could one ask for?
Close up picture of crescents on a yellow decorative plate.
I was actually making them with stuffing, but when I ran out and didn’t feel like making another batch of stuffing, I thought of sprinkling the rolled out dough with sugar and then rolling them into crescents.
As I was baking them, I didn’t really expect much. I mean, it’s just dough sprinkled with sugar.
When I tried one though, I couldn’t help but remember the sweet taste of crescents they sold in our school cafeteria when I was a kid.
Those were the best crescents in the world! Whenever we had a class right next to cafeteria, the sweet smell of these baking made it extremely hard to concentrate.
So as soon a the class was over, we trampled each other trying to make it first out the door and be first in line to get them.
The baking lady would always say, “wait until they cool down, before you eat them!!”, but of course, no one listened. You would break it open to let the steam out and bite into piece of heaven.
Half of a sugared crescent on a tea cup plate with a tea cup.
Adding too much sugar to the dough, makes it heavy instead of fluffy. So sprinkling the dough between the layers, leaves it soft, but still keeps them soft.
Besides, the sugar makes beautiful layers once you break the crescent. Dipped into some jam, or cut open and stuffed with thin slices of cold butter, these crescents are yummilicious!

 

 

Sugared Crescents

Ingredients:

  • milk
  • dry instant yeast
  • eggs
  • sugar
  • butter
  • flour
  • vanilla extract

Egg Wash:

  • eggs
  • water

Also:

  • sugar

Preparation:

1. Combine 1/2 cup milk and 1 tablespoon dry instant yeast. Stir. Leave for 5-10 minutes to rise.

How to combine milk and instant yeast and let it rise.

2. Pour 1 1/2 cups milk into the bread maker bowl or into a bowl of a mixer, add salt, sugar, eggs, butter, the risen yeast mixture, butter, vanilla extract, and flour in that order. Put the bread maker into the dough cycle, allowing the dough to be kneaded and then risen. Or just put your mixer on to low speed and let the ingredients come together. When they resemble dough, allow the mixer to knead it for 20 minutes or until the dough comes off the sides of the bowl leaving it clean. Cover with a cloth and set into draft-free, warm place to rise (about 1+ hour).

How to add milk, salt, sugar, eggs, melted butter, yeast mixture, flour and vanilla extract.
3. Once the dough cycle is over and the dough (if using the bread maker), or the dough is risen (if using a mixer), punch down the dough. Pour double tablespoons of oil onto your working surface and spread the oil all over with your hand. Remove the dough onto your working surface and bring all ends towards the center, to make it into a neat ball. Then put the dough ball, tucked ends down, smooth surface up, and make it into a log. Cut in 3 equal pieces. Shape each into a ball, and set it smooth side up to rest.
How to roll out dough and cut into three even pieces.
4. Whisk 2 eggs together. Add 1 tablespoon water and whisk again. Set aside. How to whisk eggs together and water for the egg wash in this sweet crescent recipe.
5. Turn oven to 350F.  Set baking rack in the middle. Line 2 baking sheets with parchment paper.
6. Roll the dough ball as thin as you can into a circle. Lightly sprinkle the dough with about 3 tablespoons sugar. Cut diagonally 5-6 times, as shown on the picture. Then roll the crescents starting with the thicker end and rolling towards the thin end. Place shaped crescents onto parchment lined baking sheet, end down, about 2-3 inches apart. Allow them to rise for about 15-30 minutes until almost double in size. Brush with egg mixture.
How to roll out dough and cut into triangles, roll up, and top with egg mixture.
7. Bake crescents until golden in color. About 15-20 minutes. Allow cooling before eating.
That’s it!

Now go ahead and make them! But even if you don’t, don’t forget to add them to your Pinterest boards, or save them to your Facebook page by sharing!

The best Breakfast recipes:

 

Sugared Crescents

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A homemade sugared crescent recipe made with a soft and airy dough and a delicious vanilla and sugar coating!

Author: Marina | Let the Baking Begin
Course: Breafast, Dessert
Cuisine: American
Keyword: crescent recipe
Calories: 977 kcal
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 servings

Ingredients

For the Dough

Egg Wash

Also:

Instructions

  1. Combine 1/2 cup milk and 1 tablespoon dry instant yeast. Stir. Leave for 5-10 minutes to rise.

  2. Pour 1 1/2 cups milk into the bread maker bowl or into a bowl of a mixer, add a dash of salt, 3/4 cups sugar, 2 eggs, 1 stick butter, the risen yeast mixture, 1 Tbsp vanilla extract, and 5 cups flour in that order. Put the bread maker into the dough cycle, allowing the dough to be knead and then risen. Or just put your mixer onto low speed and let the ingredients come together. When they resemble dough, allow the mixer to knead it for 20 minutes or until the dough comes off the sides of the bowl leaving it clean. Cover with cloth and set into draft free, warm place to rise (about 1+ hour).

  3. Once the dough cycle is over and the dough (if using the bread maker), or the dough is risen (if using a mixer), punch down the dough. Pour double tablespoons of oil onto your working surface and spread the oil all over with your hand. Remove the dough onto your working surface and bring all ends towards the center, to make it into a neat ball. Then put the dough ball, tucked ends down, smooth surface up, and make it into a log. Cut in 3 equal pieces. Shape each into a ball, and set it smooth side up to rest.
  4. Whisk 2 eggs together. Add 1 tablespoon water and whisk again. Set aside.

  5. Turn oven to 350°F. Set baking rack in the middle. Line 2 baking sheets with parchment paper.

  6. Roll the dough ball as thin as you can into a circle. Lightly sprinkle the dough with about 3 tablespoons sugar. Cut diagonally 5-6 times, as shown on the picture. Then roll the crescents starting with the thicker end and rolling towards the thin end. Place shaped crescents onto parchment lined baking sheet, end down, about 2-3 inches apart. Allow them to rise for about 15-30 minutes until almost double in size. Brush with egg mixture.

  7. Bake crescents until golden in color. About 15-20 minutes. Allow to cool before eating.
Nutrition Facts
Sugared Crescents
Amount Per Serving
Calories 977 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 176mg59%
Sodium 122mg5%
Potassium 418mg12%
Carbohydrates 192g64%
Fiber 5g21%
Sugar 72g80%
Protein 27g54%
Vitamin A 435IU9%
Calcium 186mg19%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Luda Kushnir

    Hi Marina, so excited to make these today. Reading through recipe it says to add salt but i doesn’t say how much? Thanks for your help! Love making your recipes!

    · Reply
  • mariya K

    I love these! Made them so many times already but I have a question. Have u ever had a problem with the sugar melting during the last rise or while baking and although they taste great they are sticky and sometimes get burned on the bottom. Any ways to avoid that? Thank you I love your recipes!

    · Reply
  • Dina

    Yum, these look so delicious. What kind of flour did you use?

    · Reply
    • Thank you Diana, I used All purpose, Canadian 🙂

      · Reply
  • CABarbieQue

    Thank you for including bread machine instructions. Just got a new one and I’m excited to make these this weekend!!!

    · Reply
  • Marina

    Looks like something I gotta make right away!! I love your detailed pictures. Thank you and best wishes on your schooling

    · Reply
    • Thanks Marina! you guys have been asking for step by step pictures, so I am doing my best))

      · Reply
  • Olga

    They look soooo good, may I ask you what kind of filing did you use for them.

    · Reply
    • These ones are not filled with anything. You just sprinkle the sugar onto the dough before rolling. They CAN be with anything though 🙂

      · Reply
  • foodlikecake

    Wow, those look really good!

    · Reply
    • Thank you! They really are:)

      · Reply

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