Raspberry Brioche Crescent Pastries: Flaky, Buttery Treats

Ingredients

• 3 ½ cups bread flour, divided
• 2 teaspoons instant yeast
• ½ cup whole milk, lukewarm (90 to 100°F)
• 5 large eggs, lightly beaten
• 2 tablespoons sugar
• 1 ¼ teaspoons salt
• 8 oz unsalted butter, softened
• ⅔ cup seedless raspberry jam
• 1 egg, for egg wash
• 1 tablespoon water

Instructions

1. In the bowl of a stand mixer, combine ½ cup of the bread flour with the yeast and milk. Stir until smooth, cover, and let rest for 30 minutes.
2. Add the eggs and beat on medium with the paddle attachment until smooth, scraping the bowl to incorporate any flour mixture.
3. In a separate bowl, mix the remaining flour with the sugar and salt. Add to the mixer and beat on medium-low until the dry ingredients are moistened. Turn off the mixer and let the dough rest for 5 minutes.
4. Turn the mixer to medium and add the butter in 2-ounce pieces, allowing each addition to fully incorporate before adding more. Continue mixing about 6 more minutes until the dough is smooth and soft. The dough will remain softer and will not form a tight ball around the paddle.
5. Line a baking sheet with parchment and lightly mist with nonstick spray. Scrape the dough onto the parchment and, with wet hands, press it into a rectangle about 6 by 8 inches. Mist the top, cover with plastic wrap, and refrigerate overnight or at least 4 hours.
6. Divide the dough in half and return one half to the refrigerator.
7. On a lightly floured surface, place the remaining dough and dust the top with flour. Knead once or twice to form a soft disk.
8. Roll the dough into a circle about 14–16 inches in diameter. Use a floured pizza cutter to divide it into 8 wedges, then cut each wedge in half to make thinner triangles.
9. Line another baking sheet with parchment.
10. Take one wedge and slightly flatten the wide edge with your hands to widen it.
11. Place ½ to 1 teaspoon of seedless raspberry jam on the wide end, then roll the dough toward the tip to form a crescent.
12. Place each crescent on the prepared sheet with the seam side down.
13. Repeat with remaining wedges. When the sheet is full, mist the tops with nonstick spray, cover with plastic wrap, and return to the refrigerator.
14. Repeat the shaping process with the other half of the dough.
15. Let the formed crescents proof in the refrigerator for at least 8 hours.
16. When ready to bake, remove crescents from the refrigerator and preheat the oven to 400°F.
17. Whisk the remaining egg with 1 tablespoon water until frothy and gently brush the crescents with the egg wash.
18. Bake 15–20 minutes, until golden and lifting easily from the parchment. Cool on a wire rack at least 20 minutes before serving. Dust with powdered sugar if desired.

Notes

I am not a certified nutritionist. This nutrition information is provided as a guideline only.