Flaky yeast crescents with chocolate spread

Ingredients

• For the dough:
• warm milk – 200 ml
• warm water – 200 ml
• yeast – 10 g
• sugar – 60 g
• flour – 850–900 g
• salt – 5 g
• sunflower oil – 40 ml
• eggs – 2 pc
• For the filling:
• soft butter – 200 g
• chocolate spread – 150 g
• egg to glaze – 1 pc

Method

1. Step 1

   Flaky yeast crescents are worth every home cook's time. The dough is simple: mix warm milk with warm water, add sugar and yeast. Leave 15 minutes until the yeast has a small cap.

2. Step 2

   Add salt, eggs and oil, then the flour, and knead a soft dough. Leave to rise 1 hour in a warm place.

3. Step 3

   Knead the risen dough again and divide into 4. Roll each into a round about 5–7 mm thick and spread with soft butter. Stack the next sheet on the buttered one, spread again, and so on. Do not butter the top sheet; roll all four together to about 1 cm. Cut into triangles like a pizza. For small ones, 16 pieces; for larger, 8. Put chocolate spread on the wide edge and roll into a crescent.

4. Step 4

   Lay on a tray lined with parchment or a Teflon sheet. Prove 30–40 minutes, brush with beaten egg and bake 30 minutes at 180°C.