Lemon Crescent Roll
- 2 ¼ teaspoons yeast
- ½ tablespoon warm water
- 4 pieces egg yolks
- ½ cup sugar
- ¼ cup milk
- ½ teaspoon salt
- ½ cup melted butter
- 3-3 ½ cups MAYA All-Purpose Flour
- buttercream icing ((prepared) )
- lemon juice ((to taste) )
- lemon rind, (grated )
- toasted almond flakes
- Mix together all ingredients for bread dough then knead until gluten is fully developed.
- Divide dough into balls weighing about 100 grams each.
- Roll out each portion of dough into a triangle.
- Brush with butter then roll as in jelly roll to form crescent.
- Cover and let rise until light.
- Brush tops with melted butter.
- Bake at 375ºF / 190ºC until golden brown.
- Remove from pan. Cool.
- Mix together prepared buttercream icing, lemon juice and lemon rind to taste.
- Spread mixture on top of bread.
- Roll in almond flakes.
