Ingredients
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Crescent Roll Dough
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4 Tbsp Unsalted Butter
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3 Tbsp Granulated Sugar
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3/4 cup, lukewarm Water
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2 tsp Active Dry Yeast
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2 1/2 cups, divided All-Purpose Flour
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1/2 tsp Salt
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1/2 Lemon
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1/3 cup Milk
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1 Egg
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Breakfast Braid Filling
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8 eggs
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1/2 cup Milk
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4 oz. Cream Cheese
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1 Tbsp Butter
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2-3 Tbsp Dijon Mustard
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approx. 4 oz. Ham
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8 slices or a good 1 cup shredded Gouda Cheese
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optional for dipping Marinara Sauce
Directions
Steps
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1
Done
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Make the buttermilk by squeezing half a lemon into the milk. Let sit for 5 minutes. Heat the buttermilk, sugar and butter in a pan over medium heat until the sugar has dissolved. Remove from heat and let cool for 5 minutes. |
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2
Done
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Pour the mixture into a mixing bowl and add 3/4 cup lukewarm water (105-115°F / 40.5 - 46.1°C). Tip: if the water is too warm, the yeast will die and the crescent rolls will not rise. Add the yeast and let sit (activate) in the mixture for 10 minutes. |
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3
Done
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Add 2 cups of flour and the salt to the mixture and combine on medium-low speed for 1 minute. |
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4
Done
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Add the remaining 1/2 cup flour, the butter, and mix on low speed for 4 minutes. The dough will be and should be sticky. |
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5
Done
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Let the crescent roll dough rise for 15 minutes to an hour. Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough into a rectangle. |
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6
Done
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In a mixer, blend the cream cheese, eggs, milk, and add salt and pepper. In a skillet, melt the butter then make fluffly scrambed eggs. |
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7
Done
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Smear dijon mustard in the middle. Layer with ham and cheese. Top with the egg mixture then add more cheese. Cut the sides of the dough into strips and fold over to create a braid. Optional: make an egg wash and bruch the top. |
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8
Done
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Bake for 30 minutes or until golden. Serve with marinara dipping sauce. |
