Directions
- 1Boil the milk with vanilla extract for the vanilla cream.
- 2Whisk egg yolk, sugar, and cornstarch until smooth.
- 3Slowly stir the hot milk into the egg yolk mixture, pour back into the pot, and cook until thickened.
- 4Stir in the butter, cover with plastic wrap directly on the surface, and let cool completely.
- 5Sift the flour into a bowl and make a well.
- 6Add dry yeast, 1 tsp sugar, and a bit of lukewarm milk into the well and let sit for 10 minutes.
- 7Add remaining milk, sugar, salt, egg, and vanilla extract, then knead.
- 8Gradually add soft butter and knead until smooth.
- 9Cover and let the dough rise for 60-75 minutes.
- 10Divide the dough into 8-9 pieces and shape into balls.
- 11Roll each ball into an oval shape.
- 12Place about 1 tbsp of vanilla cream at one end of the oval.
- 13Fold the lower part of the dough over the cream and seal well.
- 14Cut the upper part of the oval (the open side) into fine strips from the short side using a pastry wheel cutter.
- 15Carefully roll up the bun at an angle, then give it a slight twist at the end to form the classic crescent shape.
- 16Place the shaped buns on a baking tray lined with parchment paper.
- 17Cover and let the buns rise for another 20-30 minutes.
- 18Brush the buns with egg yolk.
- 19Bake in a preheated oven at 180°C (top/bottom heat) for about 18-20 minutes until golden brown.
- 20Dust with powdered sugar once cooled.
Ingredients
- 250 g all-purpose flour
- 40 g sugar
- 1 pinch salt
- 1 tsp instant dry yeast
- 100 ml lukewarm milk
- 1 size M egg
- 30 g soft butter
- 1 tsp vanilla extract
- 250 ml milk
- 1 egg yolk
- 50 g sugar
- 20 g cornstarch
- 1 tsp vanilla extract
- 15 g butter
- 1 egg yolk
- to taste Powdered sugar
Equipment
baking trayrolling pinpastry wheel cutterbaking brush
Tips
- Warm or cold, these buns are always wonderfully soft.
- Cover the vanilla cream with plastic wrap directly on the surface to cool completely.
- Let the yeast dough rise for 60-75 minutes initially, and another 20-30 minutes after shaping the buns on the baking tray.
- Bake until golden brown for about 18-20 minutes at 180°C (top/bottom heat).
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