Milk Bread Crescents with Jam & Nutella - Dessert - Food nerd rockstar

Name: Milk Bread Crescents with Jam & Nutella - Dessert - Food nerd rockstar
Ingredients: 40 g all-purpose flour; 60 ml water; 120 g whole milk; 500 g all-purpose flour; 40 g granulated sugar + 10 g vanilla sugar; 1 pinch fine salt (≈ 2.5–3 g); 3 g instant dry yeast; 1 whole egg (≈ 50 g, without shell); 1 egg yolk (≈ 18–20 g); 40 g soft butter; 70–120 ml lukewarm milk, added gradually as needed; Cooled tangzhong (from above); ~200–240 g thick jam (25–30 g per roll; avoid runny jams); 1 beaten egg white + 1 tsp milk; 70 g icing sugar, sifted; 1 tbsp water to start, then 1–2 tbsp more as needed; 2 tbsp Nutella (slightly warmed 10–15 seconds)

foodnerd.kitchen

Soft milk-bread crescents (not croissants) with jam and Nutella drizzle. Tangzhong dough gives bakery-soft crumb—easy, cozy, beginner-friendly.

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