Lemon Crescent Roll

Lemon Crescent Roll

Course Bread
Cuisine Asian


  • 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.

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