Chocolate crescent roll recipe with cranberries and walnuts, a well-deserved morning treat to help us get through the day. So soft, flavourful and baked to perfection. It can’t get any better than that, trust me!
I have never been a morning person, and l used to hate mornings with a passion. I still do, except that now l’m a mummy and waking up (way too) early has become part of my daily routine. Obviously, my little one doesn’t care that 5am is not a decent time to start the day, her beauty sleep is over and there’s no more talking on this subject! If l’m lucky enough, l get to make myself a cup of tea. And sometimes l even get to drink it. I know, how good is that? Give me a chocolate crescent next to my cup of tea and you’ve made my day. Oh, heavens! That’s what l call a treat!
Honestly, these are the best crescents l’ve ever had. You really have to smell the delicate aroma that fills the kitchen when they are baking in the oven. The cranberries and walnuts bring a some sort of festive touch, although they are brilliant all year around, not only around Christmas. Of course, the filling is entirely your choice, and you can go for something else, either sweet or savoury. The whole family will enjoy the crescents, and they also make a great choice as a snack in your little one’s lunch box. I personally don’t mind having some for breakfast, lunch, dinner or between meals. They are that good.
Chocolate crescent roll recipe with cranberries and walnuts
Ingredients: (make 8)
- 250 g plain flour
- 125 ml full-fat milk
- 1 tsp fast-action dried yeast
- 2 1/4 tbsp caster sugar
- 3 tbsp vegetable oil
- a pinch of salt
For the filling:
- 1 egg white
- 2 tbsp caster sugar
- 1 tbsp cocoa powder
- 1/4 cup chopped walnuts
- 1/4 cup chopped dried cranberries
- 1 tsp vanilla extract
For the glaze:
- 1 egg yolk
- 1/2 tsp milk
- To make the dough, warm up the milk (not hot), add the yeast, a teaspoon of sugar and a teaspoon of flour, and set aside for 10 minutes, the yeast should become foamy.
- Sift the rest of the flour in a large bowl, add the remaining sugar, a pinch of salt, oil and the milk mixture.
- Knead well for at least 5 minutes, the dough should be elastic and not stick to the hands at all.
- Shape it into a ball, cover with clingfilm and leave to prove for 1-1,5 hours in a warm place.
- To make the filling, use a hand mixer to beat the egg white until it forms soft peaks.
- Add the sugar and beat again until it has a shiny, meringue-like consistency.
- Beat in the cocoa powder, vanilla extract, then use a spatula to incorporate the walnuts and cranberries.
- Once the dough has proven, transfer it to the work surface and roll it into a large circle.
- Cut it first in half, then quarters, then half the quarters too, so you end up with 8 pizza-like slices.
- Place a teaspoon of the filling at the round end, then roll it up to get the crescent shape.
- Slightly beat the egg yolk with milk and brush the crescents.
- Preheat the oven to 170 degrees C.
- Line a large baking tray with non-stick paper, arrange the crescents on it, then bake for about 20 minutes until golden.