Steps

• Combine the flours and arrange them in a fountain shape.

  Pour the yogurt and oil into the well.
  Add the vanillin.

  Mix and knead until you get a dough ball.

  Place the dough ball in the refrigerator for 15-20 minutes wrapped in plastic wrap or sealed in a container.

  👉 The brief rest in the refrigerator helps firm up the dough and prevents it from sticking to the board, which would require adding more flour. However, if you’re in a hurry, using well-chilled yogurt straight from the fridge and working the dough quickly without heating it, you can skip the rest in the fridge and proceed directly.

  Roll out the dough with a rolling pin into a round sheet. In truth, I divided the dough ball into two and rolled out two sheets, so I got croissants that weren’t too large, which we like that size.

  

• 👉 The sheet can be rolled out even thinner than what you see in the photo: if the dough is thin, the croissant is rolled in more layers, resulting in a better final product.

  Sprinkle the sheet with a dusting of cane sugar and press it into the dough with a pass of the rolling pin. Turn the dough over and repeat the operation on the other side.

  Divide the two sheets into 8 wedges each.

  Roll each wedge starting from the short side. If possible, ensure that the tip remains under the croissant so it doesn’t lift during baking (which often happens to me!).

  Place the croissants on a baking tray lined with parchment paper and bake them at 338-356°F for about 15 minutes.

  ☝ Please note that with your oven, the times may vary slightly. In any case, when they are golden on top, they are cooked inside.

  We really like these quick croissants, I prefer them in their simplest version: empty and simply covered in cane sugar, but my children enjoyed them a lot with jam.

  They are light, not greasy at all, and not too sweet. And how delicious is that slightly crunchy cane sugar!

  

• You can use fruit yogurt instead of plain yogurt. In this case, there’s no need to add vanillin.

  You can use either whole or low-fat yogurt; I’ve tried both and found no difference in the final result.

  It’s possible to fill the croissants with jam or Nutella. I’ve tried filling them with two types of jam and also with Bologna mustard, which, as you know, is much appreciated in our house. I must honestly say that we preferred them with apricot jam, but additional trials with other types of jam will not be missing. I haven’t tried filling them with my homemade hazelnut cream yet, but I know I’ll have to do it sooner or later!

  You can use only self-rising flour; however, I prefer to reduce it as self-rising flour tastes too much like yeast to me. I’ve tried substituting both 1.76 oz and 3.53 oz with all-purpose flour, and the result was good in both cases, albeit with slightly less leavening, which I find negligible, considering they are small croissants.

  And now, since I also photographed the filled ones, here they are! Maybe they’re not perfectly shaped… but they have a nice “puffed” look! 😉

  

• I am very proud of my quick yogurt croissants. Quick and well sometimes do go well together 😀 Oohhh!

  Try them too, you won’t regret it!

  Let me know if you liked them by leaving a message here at the end or on the Facebook page. I’m waiting for you!

  Thank you to the blog CucinafacileconElena for inspiring me with this recipe 😀