Super soft yogurt croissants, you must mark this recipe as a favorite because these croissants are uniquely soft, they are a cloud of softness! I had been working on this dough for a long time, and I finally reached what I consider the perfect result: fragrant, soft, perfect on their own or filled as you like. Ideal for family breakfasts and snacks, and once cooled, you can also freeze them to always have a ready stock in the freezer! Now run to the kitchen to try these clouds of infinite sweetness and softness, the softest brioche croissants you’ve ever eaten!
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 18
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Super Soft Yogurt Croissants
- 1 egg
- 2.8 oz butter
- 2 1/2 cups Manitoba flour
- 1 1/4 cups all-purpose flour
- 1 cup Greek yogurt (plain)
- 2/3 cup granulated sugar
- grated zest of 1 lemon
- 1 tsp active dry yeast
- 1 egg
- 2 tbsps milk
Useful Tools
- 1 Stand Mixer
- 1 Pastry Board
- 1 Kitchen Scale
- 1 Rolling Pin
- Parchment Paper
- 1 Brush
- 1 Spatula
- 1 Bowl
Preparation of Super Soft Yogurt Croissants
Pour the flour, sugar, and yeast into the bowl of the stand mixer, and quickly mix with a kitchen spatula.
Continue by adding the yogurt, room temperature butter, and egg into the stand mixer bowl. Attach the dough hook and start the stand mixer at speed 2, let it run for 10 minutes, then turn off and cover with a tea towel, let rest for 5 minutes.
After the 5-minute rest, run again at speed 2 for another 5 minutes, then turn off.
Transfer the dough onto a lightly floured pastry board, shape into a ball, and place in a glass bowl to rise, cover the bowl with cling film and put in the switched-off and closed oven until doubled (about 3/4 hours, depending on the outside temperature).
Once the dough has doubled in volume, take it out, divide it into two equal parts, shape each part into a round, rolling out with the rolling pin to a thickness of about 1/8 inch, then cut into many triangles (18 pieces for medium-small croissants and 12 pieces for large croissants).
Roll up each triangle starting from the widest part, place the croissants on a baking sheet with parchment paper, and put in the closed and switched-off oven to rise until doubled (it will take about 2 hours, rising time varies depending on the external temperature).
Once the yogurt croissants have doubled in volume, remove them from the oven, preheat it to 480°F, when hot brush the croissants with the egg and milk mix (properly beaten together) and bake.
Bake the yogurt croissants for 20/25 minutes, always check the cooking as every oven is different, these croissants are ready when the surface is nicely golden. Once cooked, remove from the oven and let cool! And voilà, here you have your super soft yogurt croissants ready to enjoy!
SUPER SOFT YOGURT CROISSANTS
Check out my review on the stand mixer KitchenAid Artisan 5KSM125EER
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Advice
Once cooled, you can store the super soft yogurt croissants in a freezer-type bag, they will stay soft for 4/5 days.
Before eating, you can put them in the oven for 2 minutes, they will be even more delicious!
You can fill them with jam, cream, whipped cream, or Nutella.
