The yogurt croissants are made with a very easy brioche dough and remain soft for days.

When the kids were little, and I was home, I would rotate between making them chocolate chip rolls, brioches, panbrioche, etc., because we all loved the aroma they released while baking… and imagine finding them when they got back from school!!

This weekly baking routine was also the reason I started cultivating sourdough, which over the years I transformed into liquid sourdough.

Over the years, by taking various courses and researching, studying ingredients, I learned that a good leavened product comes from many small steps like dough handling, type of flour, the sequence in which ingredients are added, etc., and that they turn out well even when using fresh yeast.

These specific yogurt croissants are made with fresh yeast, have a strong vanilla aroma, and are ready to be enjoyed plain or filled with creams and jams within a maximum of 3 hours from dough preparation, resting, and baking.

If you love kneading, don’t miss out on this delicious and easy recipe.

READ THE NOTES AT THE END OF THE RECIPE

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Difficulty: Easy
Cost: Economical
Rest time: 2 Hours 40 Minutes
Preparation time: 30 Minutes
Portions: 12 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All Seasons

264.43 Kcal

calories per serving

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Energy 264.43 (Kcal)
Carbohydrates 48.21 (g) of which sugars 11.29 (g)
Proteins 7.57 (g)
Fat 5.01 (g) of which saturated 1.26 (g)of which unsaturated 3.29 (g)
Fibers 1.42 (g)
Sodium 24.92 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

11.3 oz type 1 flour (or all-purpose flour)
8.8 oz all-purpose flour (W300)
2.5 oz sugar
1.8 oz acacia honey
5.3 oz plain yogurt (or lemon yogurt)
3.9 oz eggs (2 medium)
1.4 oz rice oil
1 pinch fine salt
5.3 oz water
vanilla
0.3 oz fresh yeast

Tools

Stand Mixer

Preparation

Prepare the pre-ferment with water, yeast, 10 g of sugar taken from the total, and 150 g of strong flour taken from the total.
Knead quickly and let rise for about 40 minutes at room temperature.
– Mix the flours and sift them.
– In the stand mixer bowl, add the pre-ferment and the necessary flour to form the dough. Then, in two additions, add egg – sugar – and part of the flour, allowing it to bind, and add the other egg with the remaining sugar, more flour, and the salt.
Add yogurt, honey, and more flour, and knead, ensuring the bowl is always clean (meaning the dough is well attached to the beater).
Once the dough regains structure, add the oil in a thin stream and the vanilla.
As usual, the final dough should be nice, smooth, and supported, not too soft. (Taking a small piece of dough and gently stretching it, check the gluten network/veil)
Let it rise, covered, until doubled. (about an hour and a half, but it depends on the temperature in your home)
– Turn the dough out onto a floured surface, fold, and form a ball. Gently roll it out, and with a wheel cutter, cut the dough into 12 wedges.
– Shape the croissants and wait for them to double. The rising time is usually an hour/an hour and a half, but it depends on the temperature in your home. (the day I kneaded, it was 90°F in the kitchen! .. too hot ..I had difficulty forming them)
– Before baking, brush with an egg.
– Baking should be done at 340/355°F for about 20 minutes, depending significantly on the oven and the shapes.
– Dust with a little powdered sugar afterward, if desired.