Baking Configurations

• Conventional Heat: 200°C for 8 minutes
• Convection Heat: 200°C for 11 to 13 minutes

Ingredients

Yield: 14 breads

• Bread flour: 390 grams
• Cake flour: 98 grams
• Milk powder: 34 grams
• Water: 322 grams (use warm water)
• Salt: 10 grams
• Sugar: 20 grams
• Yeast: 6 grams
• Unsalted butter for the dough: 24 grams
• Butter filling: 10 grams per bread (keep this amount precise to ensure a perfect hollow center)
• Pretzel salt: For topping (you may substitute this with regular salt if pretzel salt is unavailable)

Instructions

1. Prepare the Dough: Combine the bread flour, cake flour, milk powder, warm water, salt, sugar, and yeast in a large mixing bowl. Mix until a rough dough forms, then incorporate the unsalted butter. Knead the mixture thoroughly until the dough becomes smooth, glossy, and elastic.
2. First Proofing: Shape the dough into a ball and place it in a covered bowl. Allow it to rise in a warm, draft-free environment until it has doubled in size.
3. Divide and Rest: Punch down the risen dough to release the air. Divide the dough into fourteen equal portions weighing exactly 65 grams each. Roll each portion into a smooth ball and let them rest for 20 minutes.
4. Intermediate Shaping and Rest: Roll each rested dough ball into a long cone shape. Cover the cones and let them rest a second time for 20 minutes.
5. Final Shaping and Filling: Roll the rested cones out into long, flat triangles. Place a cold piece of the butter filling at the wide end of the triangle. Roll the dough up tightly toward the pointed tip to form a classic crescent shape.
6. Individual Portioning: Cut squares of parchment paper individually for each piece of dough. Place each newly shaped bread onto its own separate square of parchment paper, making them easy to move anywhere without disturbing their form.
7. Second Proofing: Arrange the individually portioned breads on baking sheets. Place the sheets inside an oven that is completely turned off. This environment prevents the temperature from rising too high, which would melt the interior butter prematurely. Let the breads rise until puffy.
8. The Jiggle Test: Before baking, gently shake the baking sheet to see if the breads jiggle. If there is no jiggling, wait more minutes until they shake slightly before proceeding.
9. Bake with Steam: Spray the breads with water and apply the pretzel salt across the top of each just before baking. Pre-heat your oven to the desired setting and bake using steam. Near the end of the baking process, remove the steam to ensure the crust will become crispy. Bake until the crusts turn a rich golden brown.

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