CookEat Recipe
Milk-Soaked Fried Crescent Bread Slices
Slices of delicate crescent bread rolls lightly soaked in sweetened milk, chilled, coated in egg and breadcrumbs and fried.
Method
Steps
Step 1
Gather the ingredients: 2 chifel-style crescent bread rolls, about 150 g total; use delicate plain crescent bread rolls rather than assuming laminated croissants; 200 ml milk; 20 g sugar; 2 eggs, beaten; About 60 g fine dry breadcrumbs; About 600 ml suitable frying oil, or enough for the pan; only part is absorbed.
Step 2
Remove the pointed ends of the bread rolls and cut the remaining rolls across into rounds about 1 cm thick. Arrange in a shallow tray.
Step 3
Bring the milk and sugar to a boil. Pour over the slices just enough to moisten them lightly without making them collapse; stop once they are moistened even if a little milk remains. Cool promptly and refrigerate until cold, about 30 minutes.
Step 4
Dip the cold slices in the two beaten eggs, then coat in breadcrumbs. Heat the oil to about 170°C and fry in small batches for about 3–4 minutes, turning, until golden and the egg coating and centre reach 74°C. Drain and serve hot as bread alongside a meat fry.
Step 5
For the source sweet variation, add half a teaspoon vanilla extract to the sweetened milk and dust the fried slices with about 1 tablespoon icing sugar. These additions belong to the dessert variation, not the main side dish.
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