In winter, somehow there’s more time and motivation to prepare hearty, indulgent dishes. Especially on weekends, when there’s no rush, no work, no school—these are the days when it’s definitely worth putting a delicious yeast-based pastry on the table.
Our suggestion for happy mornings: the chocolate twisted crescent.
Ingredients
- 250 g MIMOOSA Simple White Bread Flour
- 1 tablespoon brown sugar
- Zest of 1 untreated lemon
- 1/2 packet dry yeast
- 50 g melted butter or butter substitute
- 300 ml plant-based milk, e.g., from MIMOOSA Coconut Milk Powder
For the filling:
- 100 g butter or butter substitute
- 100 g brown sugar
- 1 packet vanilla sugar
- 2–4 tablespoons cocoa powder, to taste
Mix the dry ingredients thoroughly, then pour in the milk combined with the melted butter. Quickly knead the ingredients together—you’ll end up with a soft yet shape-retaining dough ball.
On a surface dusted with rice flour, roll the dough into a circle about 3–4 mm thick. Use a pizza cutter to divide it into 8 wedges, then spread the chocolate butter mixture, made from the melted butter and dry ingredients, over the triangles, leaving a 1–2 cm border along the edges without filling.
Carefully twist each crescent, rolling the dough inward from the edge. Place them on a floured baking tray and bake until done, about 40 minutes.
Serve with cocoa, MIMOOSA oat milk coffee, or coconut milk for a cozy winter breakfast.