Ingredients:

  • 1/4 cup warm water (105°F to 110°F)
  • 2 1/4 tsp active dry yeast (1 package)
  • 1/3 cup plus 1 tsp granulated sugar
  • 3/4 cup warm whole milk
  • 1/2 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tsp salt
  • 4.25 cups all-purpose flour
  • 2 tbsp salted butter, melted (for brushing)

Instructions:

  1. Bloom the yeast. Combine 1/4 cup warm water, 1 tsp sugar, and 2 1/4 tsp yeast. Let it sit 5 minutes until it looks foamy and smells like a brewery.
  2. Combine wet ingredients. In your stand mixer, whisk 3/4 cup warm milk, 1/2 cup melted butter, 1/3 cup sugar, the egg, and 1 tsp salt. Note: Ensure the butter isn't hot enough to cook the egg.
  3. Add the flour. Pour in the 4.25 cups of flour gradually. Use the dough hook on low speed until the dough pulls away from the sides.
  4. Knead for silkiness. Keep the mixer running for 5-7 minutes. The dough should be tacky but not stick to your clean finger.
  5. Start the first proof. Place dough in a greased bowl, cover with a warm damp cloth, and let rise for 1 hours 30 mins until it has doubled in size.
  6. Punch and divide. Deflate the dough gently. Divide it into two equal balls. Roll each ball into a 12 inch circle on a lightly floured surface.
  7. Cut the triangles. Use a pizza cutter to slice each circle into 8 even wedges, like a pizza.
  8. The perfect crescent swirl. Starting at the wide end, roll the dough toward the point. Note: Tuck the point underneath so it doesn't pop up during baking.
  9. The second proof. Place on a parchment lined sheet. Cover and let rise for another 30 minutes until puffy and soft to the touch.
  10. Bake and glaze. Bake at 190°C (375°F) for 12 minutes until the tops are golden brown. Brush immediately with the 2 tbsp of melted salted butter.