Steps

• Take the flour and pour it into the bowl where you plan to mix. I placed the flour in the stand mixer.

  In a measuring jug, dissolve the yeast and sugar in room temperature or slightly warm milk. Let it sit for a few minutes, then start pouring it into the center of the flour and turn on the stand mixer, or start mixing with a fork or by hand.

  Now add the oil (you can use all of one type, vegetable oil; I used corn oil + EVO, as mentioned in the ingredients).

  At this point, add the yogurt, the grated orange zest, and if you want to mix orange and lemon zest together, it will be just as perfect. I have already experimented with both versions.

  When the above-mentioned ingredients start to form the dough, also add the salt. Continue to let the stand mixer run until the dough is well combined.

  It will be soft and a little sticky. Cover the bowl with plastic wrap and let it rise in a draft-free place for about three hours. I put it in the oven, just slightly warmed. I turn it on and monitor for 50 seconds, then place the jug with the dough inside.

  

• After the dough has doubled, place it onto a floured work surface and even if it’s a bit sticky, with floured hands, you’ll be able to lay it out and roll it to shape.

  Try not to make the base too long, so the croissant, with more layers of dough, will puff up more during baking

  

• After another two hours or so, our croissants are nicely puffed and ready for baking. Brush them gently on the surface with emulsified egg yolk and milk.

  Preheat the oven to 350°F (static mode), and once it reaches the temperature, bake for about 15 minutes.

  Before turning off, always check with a toothpick that the inside of the croissant is nice and dry.

  All that’s left to say is ENJOY YOUR MEAL