Mini Chimney Crescent
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 32
Mini chimney crescent in various flavours
  • 600 all purposed flour
  • 1 teaspoon of salt
  • 3 tablespoons of sugar
  • 1 egg
  • 2 yolks
  • 30 ml lukewarm milk
  • 60 g soft butter
  • 30 g fresh or 1,5 packs of instant yeast
  1. Heat the milk, add one teaspoon of sugar and the yeast.
  2. Mix the other ingredients, add the milk with the yeast and swell it properly.
  3. Leaven the raw dough in a lukewarm place until it doubles in size (about 50-60 minutes).
  4. Place the risen dough on a flat surface and cut it up into 32 pieces.
  5. Form each small piece into a dumpling, then stretch them into long strips.
  6. On one end, cut one third into finger wide strips, then fold up from the other end.
  7. Place the half done crescents into a baking tray filled with baking paper and let them rise for another 45-50 minutes.
  8. Preheat the oven to 170 Celsius degrees and bake until done for 12-15 minutes.
  9. Melt the two tablespoons of butter and immediately, while it's hot, grease the done chimney crescents and roll them in vanilla/cinnamon/cocoa/walnut sugar or coconut flakes.
If you want bigger crescents, cut the dough only into 16 pieces instead of 32.
Recipe by Mom With Five at