Homemade Yogurt Crescent Rolls

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5.0

15 reviews
Excellent

Homemade Yogurt Crescent Rolls

These Homemade Crescent Rolls are made with orange zest and yogurt. The perfect breakfast or snack recipe for any day of the week.

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Ingredients

Servings
  • 3 1/3 tablespoons milk (lukewarm) (50 grams)
  • 1 teaspoon active dry yeast
  • 2 cups + 3 tablespoons all purpose flour (270 grams)
  • 1/2 zest of half an orange*
  • 1/4 teaspoon salt
  • 1 large egg*
  • 1/4 cup Vanilla Yogurt* (65 grams)
  • 1 1/2 tablespoons vegetable oil (I use corn or sunflower)
  • 1/4 cup granulated sugar (50 grams)

*Remove from fridge 45 minutes before using.

EXTRAS

  • 1 egg*
  • 1 tablespoon milk*
  • 2-3 tablespoons powdered / icing sugar
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Instructions

  1. In a small bowl add the lukewarm milk (temperature 100-105F (38-40C) and sprinkle the yeast on top, let sit for 5 minutes, then stir to combine.
  2. In the bowl of a stand up mixer whisk together the flour, salt and zest. Make a well in the middle and add the egg, yogurt, oil, sugar and yeast mixture and start to knead.
  3. Continue to knead for about 4-5 minutes or until the dough is smooth and compact and pulls away from the sides of the bowl.
  4. On a flat surface place the dough and form into a ball. Place the dough in a lightly oiled medium to large bowl, cover with plastic and a clean tea towel, place in a warm draft free area and let rise 2 hours or until doubled in bulk.
  5. Roll the dough into a circle (about 14x13 inches / 35x33 cm) cut into 8 more or less even triangles. Cut a slit in the bottom part of the triangle (as shown in the photo) pull the ends gently a little apart and roll up, place on a parchment paper lined cookie. Cover with the tea towel and let rise one hour.
  6. Pre-heat oven to 350F (180C).

EGG WASH

  1. In a small bowl beat the egg and 1 tablespoon of milk until well combined.
  2. Gently brush the crescent rolls with egg wash and bake for about 15-20 minutes. When done (see notes) let the crescents cool 2-3 minutes on the pan then move to a wire rack to cool completely. When cool dust with icing sugar and serve!

Notes

  • If you want you can substitute the orange with lemon or mandarin.
  • For this recipe, you can substitute with greek yogurt although you may need to add an extra tablespoon of room temperature milk to help bring the dough together.
  • Make sure your milk isn’t too hot or too cold, the perfect temperature is between 100-105F.
  • The croissants will be done when they are a deep golden brown and they should sound hollow when tapped on the bottom. An instant read thermometer will read 190°F at the centre of the crescent roll when done. If you find they are  browning too quickly then cover the pan loosely with foil and continue baking.
  • Store the cooled baked crescent rolls in an airtight container or bag. They will keep for up to three days at room temperature and up to a week in the fridge.
  • They can be frozen once they are cooled completely. You could freeze them first on a cookie sheet then place them in a freezer safe bag or container. Or you could freeze them in a freezer safe container in single layers separated by parchment paper. They will keep for up to a month in the freezer.

Nutrition Information

Show Details
Calories 203kcal (10%) Carbohydrates 34g (11%) Protein 6g (12%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 48mg (16%) Sodium 101mg (4%) Potassium 90mg (3%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 78IU (2%) Vitamin C 1mg (1%) Calcium 34mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8crescents

Amount Per Serving

Calories 203 kcal

% Daily Value*

Calories 203kcal 10%
Carbohydrates 34g 11%
Protein 6g 12%
Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 48mg 16%
Sodium 101mg 4%
Potassium 90mg 2%
Fiber 1g 4%
Sugar 10g 20%
Vitamin A 78IU 2%
Vitamin C 1mg 1%
Calcium 34mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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