Kozunak Crescent Rolls
Soft, sweet kozunak-dough crescents rolled around a spoon of jam (or chocolate, cream, or Turkish delight), baked golden and dusted with sugar. The dough can proof overnight in the fridge and the shaped rolls freeze well.
⏱️ Prep: 40 min🍳 Cook: 20 min🍽️ Makes 24
Nutrition
per 1 roll (~45 g)150
Calories
3g
Protein
24g
Carbs
4g
Fat
Ingredients
| 500 g | White flour | |
| 20 g | Fresh yeast (12 g if proofing longer) | |
| 200 ml | Warm fresh milk | |
| 1 + 1 yolk | Egg + 1 yolk (for brushing) | |
| 1 Tbsp | 15 ml | Honey |
| 80 g | Sugar (up to 120 g) | |
| 50 g | Oil | |
| 40 g | Melted butter (+ extra for brushing) | |
| — | Zest of 1 lemon | |
| — | Jam (for the filling) |
Instructions
- Dissolve the yeast and honey in the warm fresh milk and wait a little for it to foam, then add all the remaining ingredients. First stir vigorously with a spoon, then, with the help of a little more flour, knead to a smooth, soft dough. Cover it and leave it in a warm place to rise. (I let mine rise overnight in the fridge.)
- Divide the dough into four parts and roll each into a round sheet. Cut into triangles, place a small spoon of jam (my choice) — or whatever else you like: chocolate, cream, Turkish delight — on each, and roll them up.
- Arrange them in a tin (I place them fairly close together, since that way they turn out taller). Brush with a mixture of beaten yolk, cream, and fresh milk, and leave them to proof. (Or don't brush with anything and, once baked, brush with fresh milk and sprinkle with sugar.) (I proofed mine for about 20 minutes in the oven at 60 °C.)
- Once ready, bake at 190 °C until done. Melt some extra butter and, while the rolls are still warm, brush them with it and sprinkle with granulated sugar.
Tips
- Usually you wait until they double in size (1–2 hours). If you're short on time, put them straight into an unheated oven at 60 °C so they proof quickly, then gradually raise the temperature to a maximum of 180–190 °C.
- I often freeze them once shaped, then take them out of the freezer in the evening, leave them overnight in the tin I'll bake them in, and in the morning brush and bake them.