Method

Prep all the ingredients ahead of time, this will help to make things go faster. Pour milk into a saucepan and heat till lukewarm.

In a large bowl add the sugar and the heated milk.

Add to the milk mixture about 1 cup of flour, mix till smooth with a wooden spoon. Now, add the lightly beaten eggs and mix completely till will mixed and smooth.

Add in the instant yeast and another cup of flour. Continue to mix.

Add in the salt and a half a cup of flour. Mix till the dough comes together.

Add a little flour on a flat surface and pour out the dough.

Knead the dough for 3 minutes adding just a little bit of flour at a time. You want the dough to be on the sticky side. If you have a stand mixer that would be helpful. If not try the best you can, the dough will stick to your hands a little. Just add a little flour to your hands and continue to knead. The dough will became a little easier to handle as you knead. Place dough back into the bowl. Add a 1/4 of the soft butter to the bowl with the dough.

Using your hand mix the butter into the dough. Once the butter is completely incorporated in add another 1/4 of butter, continue till all the butter is mixed in. Cover bowl with plastic wrap and place in fridge for 4 hours or overnight.

Next day ( or after 4 hours ) sprinkle a little flour on a flat surface and place dough on top. Cut dough in half and set one piece aside.

Roll out dough into a 15 inch diameter circle. Using a sharp knife or a pizza cutter, cut dough into eight pieces.

Add a heaping table spoon of lemon curd or pie filling to the base of the triangle. Start from the base of the triangle roll each one up and curve into a crescent shape, pinch the ends closed.

Place onto a parchment lined cookie sheet. Now, do the same with the other piece of dough. Cover with plastic wrap for 45 minutes. Bake in a preheated 350F oven for 15 - 17 minutes. Allow to cool on a wire rack. Then sift a little of the powdered sugar on top.

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