⅓cup+ 1 ½ tablespoons unfed sourdough starter(100 grams)
⅓cupmilk - lukewarm (I used 2%)(75 grams)
3½tablespoonsbutter (melted/cooled)(50 grams)
2largeegg yolks
¼cup+ 1 tablespoon granulated sugar(60 grams)
2cups flour all purpose or bread(260 grams)
1pinch salt
EXTRAS
¼-⅓cupJam or Hazelnut Cream Filling
1-2tablespoonssugar for sprinkling
1-2tablespoonsmilk for brushing
Instructions
In a large bowl or stand up mixing bowl with the flat beaters or whisk, mix the discard with the milk until combined, add the melted cooled butter and yolk and mix, then add the sugar and combine. Add the flour and salt and with the dough hook start to knead, knead for 5-7 minutes (speed 2) until smooth and elastic. The dough should not be sticky.
Once combined, roll the dough into a large circle (14-15 inches/37-39 cm) and cut it into 8 or 12 triangles. Place a spoonful of Hazelnut Cream (Nutella) or your favourite jam on every triangle and roll up.
Place the crescents on a parchment paper lined cookie sheet, cover with plastic wrap place in a warm draft free area and let rise 6-8 hours or until doubled in bulk.
Pre-heat oven to 350F (180C).
Brush the crescents with milk and sprinkle with granulated sugar or cane sugar if desired. Bake for 18-20 minutes or until golden. Let cool on a wire rack before serving. Enjoy!