If you like cheese scones, you may also find these cheese crescent rolls enjoyable. They are filled with salted butter and a mild-tasting cheese – I usually use semi-hard Edam cheese. The dough makes 64 pieces, but if you would like to have bigger crescents, cut the circles into only 8 sections, so you will get 32 cheese crescent rolls – in this case the baking time will be about 17-20 minutes.
Ingredients:
For the dough:
- 50 g (~1 3/4 oz) fresh yeast (~5 tsp dry yeast)
- 230-250 ml (~1 cup ± 1 tbsp) milk
- 1 tsp sugar
- 700 g (~5 2/3 cups) flour
- 1 heaping tsp salt
- 2 eggs
- 175 g (~6 1/4 oz) yoghurt
For the filling:
- 200 g (~7 oz) softened butter
- 1 heaping tsp salt
- 150 g (~5 1/3 oz) grated cheese
- 1 egg for the egg wash
Dissolve yeast and sugar in lukewarm milk. (Quantity of the milk depends on the flour’s quality and the size of the eggs).
In a bowl mix together flour and salt, then add eggs, yoghurt and activated yeast. Knead in a stand mixer or with a hand mixer until the dough is smooth and pliable. If the dough is a bit sticky, adjust it with some flour. Cover and let it rise for 40-45 minutes.
Meanwhile cream butter and salt. Line 3-4 baking sheets with parchment paper.
Punch down the dough and turn it out onto a floured surface. Cut into 8 equal pieces and form balls. Roll out the first dough ball into a thin circle and set aside. Roll out another piece of dough into a circle of the same size.
Spread one-quarter of the salted butter on top of the circle evenly, then scatter one-quarter of the grated cheese on the butter. Cover with the other round dough and cut into 16 slices.
Roll them up starting from the base of the triangle and place them onto the prepared baking sheets. Brush the top of the crescent rolls with beaten egg and let them rest for 15 minutes.
Repeat the above mentioned process with the remaining 6 dough balls. You will get 64 cheese crescent rolls.
Preheat the oven to 200°C / 392°F and bake the crescents for 12-14 minutes or until golden brown.
