Chocolate Crescent Rolls (From Scratch)

Name: Chocolate Crescent Rolls (From Scratch)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 crescent rolls
Ingredients: 60 g sugar; 1 pinch salt; 5 tablespoons milk; 5 tablespoons oil; 125 g Quark (cream cheese or firm yoghurt should work well, too); 200 g flour; 2 teaspoons baking powder; 3 tablespoons chocolate, chopped (I used white and milk chocolate); 1 egg yolk, for glazing (beaten with 1 tbs water)

Submitted by Lalaloula

"This is a really nice, quick recipe for chocolate crescent rolls without yeast. They are easy to make and taste nice and sweet. The original recipe comes from famous German chef Tim Mälzer. He says: "With these rolls every morning will be full of smiles.""

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photo by AZPARZYCH

Ready In:: 35mins
Ingredients:: 9
Yields:: 12 crescent rolls

ingredients

60 g sugar
1 pinch salt
5 tablespoons milk
5 tablespoons oil
125 g Quark (cream cheese or firm yoghurt should work well, too)
200 g flour
2 teaspoons baking powder
3 tablespoons chocolate, chopped (I used white and milk chocolate)
1 egg yolk, for glazing (beaten with 1 tbs water)

directions

In a bowl mix sugar, salt, milk oil and quark. Add flour and baking powder as well as chocolate.
Using your hands (or the dough hooks of your mixer) work into a smooth dough.
On a lightly floured surface roll out the dough into a rectangle of 3mm thickness. Cut into six smaller rectangles and half those diagonally to get 12 triangles in total.
Starting on the smaller end, roll up the triangles to form crescents.
Place on a paper-lined baking sheet and glaze with the egg yolk-water-mix.
Bake in the preheated oven at 180°C/350°F for 20-25 minutes.

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Reviews

Well, I must say these did not turn out very pretty, but had a mildly sweet taste. Zaar shows that sour cream is the closest in taste to Quark so that is what I used. These did not have a very strong taste (could be because of the sour cream used), I thought they could have used a little more sugar; next time I will add something to the dough before I roll them up (i.e. nuts, choco chips, etc.) Made for 8th Annual Photo Swap February 2010

AZPARZYCH
I used regular yogurt, which probably has more moisture than Quark, so I omitted the milk. Also, instead of mixing the chocolate in the dough, I sprinkled it on top before rolling the crescent. I tried semi-sweet chips+walnuts and white chips+cranberries. It does not taste like real crescents, but it's quite good. Maybe using butter instead of oil would make it more like a crescent? Also, the recipe gives 12 mini-crescents (3-4" wide). Finally, I find it easier to cut the dough in 12 balls and roll each ball into a triangle. It's more time-consuming, but I get better looking crescents that way. Thanks for the recipe!

boutry_cecilia

Tweaks

I used regular yogurt, which probably has more moisture than Quark, so I omitted the milk. Also, instead of mixing the chocolate in the dough, I sprinkled it on top before rolling the crescent. I tried semi-sweet chips+walnuts and white chips+cranberries. It does not taste like real crescents, but it's quite good. Maybe using butter instead of oil would make it more like a crescent? Also, the recipe gives 12 mini-crescents (3-4" wide). Finally, I find it easier to cut the dough in 12 balls and roll each ball into a triangle. It's more time-consuming, but I get better looking crescents that way. Thanks for the recipe!

boutry_cecilia