Sweet Rolls: Almond Crescents with Burnt Butter Icing

By NicoleS

Ingredients

• Dough:
• 2 1/4 cups all-purpose flour
• 1 package rapid-rise or instant yeast
• 1 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
• 1/4 cup warm evaporated milk (110°)
• 1/4 cup warm water (110°)
• 2 tablespoons granulated sugar
• 1 large egg
• Filling:
• 1/2 cup packed light brown sugar
• 1/2 cup sliced almonds, toasted
• 3 tablespoons unsalted butter, melted
• Burnt Butter Icing:
• 2 tablespoons unsalted butter
• 1 cup confectioners’ sugar
• 2 tablespoons milk

Details

Servings 2
Adapted from Bing.com

Preparation

Step 1

1. FOR THE DOUGH: Pulse the flour, yeast, and salt in a food processor until blended. Add the butter and pulse until the flour is pale yellow and resembles coarse cornmeal. Turn the mixture into a large bowl.


2. Beat the milk, water, sugar, and egg in a medium bowl. Using a rubber spatula, fold the milk mixture into the flour mixture, then press against the side of the bowl. (The dough will be sticky.) Divide the dough into two pieces, wrap tightly in plastic wrap, and refrigerate until well chilled, at least 2 hours and up to 24 hours.


3. FOR THE FILLING: Line two baking sheets with parchment paper. Stir the brown sugar and almonds together in a small bowl.


4. Working with one piece of dough at a time on a lightly floured surface, roll the dough out to a 14x9-inch rectangle. Brush the dough with half the melted butter, then sprinkle with half the almond mixture, leaving a ¼-inch border around the edges. Starting at the long end, roll the dough into an even cylinder and pinch the dough to seal. Form the cylinder into a crescent shape on a prepared baking sheet. With a paring knife, make cuts around the outside of the ring, spacing them about 1 inch apart. Rotate each piece of dough cut-side up. Repeat with the remaining dough and filling. Cover with plastic wrap coated with cooking spray and let rise until the dough is almost doubled in size, about 1 hour.


5. Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350°. Bake until the crescents are golden brown, about 20 minutes, rotating and switching the baking sheets halfway through baking. Cool on a rack until just warm, at least 40 minutes.


6. FOR THE ICING: While the crescents are cooling, heat the butter in a small light-colored saucepan over medium heat, swirling the pan constantly, until the butter is golden brown, 3-5 minutes. Transfer the butter to a bowl and whisk in the confectioners’ sugar and milk. Drizzle the icing over the crescents.