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1
The water and milk should be 105F to 115F.
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2
This recipe requires an egg wash. That is simply a beaten egg.
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3
IF you are Vegan use 1 tsp cornstarch and 3 tbsp soymilk.
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4
NOTE IMPORTANT: In place of the egg use the 1 tbsp flax seed mixed in the 1/4 cup water, see note if you are vegan.
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5
Also for vegan use warm soy milk.
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6
In a small bowl proof your yeast in the warm water.
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7
In bowl using whisk or mixer with paddle, combine milk, sugar, butter, egg, vanilla, salt, and 1 cup of the flour.
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8
Beat hard for 1 minute.
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9
Add yeast mixture and 1/2 cup more flour.
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10
Beat again for 1 minute.
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11
Add remaining flour 1/4 cup at a time to form a very soft dough that almost clears sides of the bowl.
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12
And listen?
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13
Whisk won't do this completely.
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14
Keep a wooden spoon handy to use in place.
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15
Turn dough out onto a lightly floured surface and knead until smooth, 1 to 2 minutes.
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16
To prevent sticking add flour about 1 tbsp at a time.
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17
Wife simply grabs a handful when she does this in baking -- until you have LOTS of experience?
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18
Use the tablespoons Cover dough with a damp towel and let rest on work surface for 30 to 45 minutes.
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19
Lightly spray two baking sheets.
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20
Divide dough in half and roll each portion into a 12-inch round then cut each round into 6 wedges.
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21
Break chocolate into 12 equal pieces.
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22
Place a portion of chocolate at the wide end of a dough wedge and roll up, forming a crescent.
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23
Repeat with remaining dough and chocolate.
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24
Arrange 6 crescents on each baking sheet, at least 2 inches apart.
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25
Cover loosely with plastic wrap and let rise at room temperature about 30 minutes.
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26
or you can place in refrigerator overnight to rise.
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27
Loosely cover with double layer of plastic wrap sprayed with cooking spray.
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28
Twenty minutes before baking, preheat oven to 375F and brush tops of crescents with eggwash, if desired.
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29
Bake 15 to 18 minutes, until golden brown.
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30
Cool for 10 minutes on the sheet before serving.
