Super soft yogurt croissants, you must bookmark this recipe because these croissants are uniquely soft, a cloud of softness! I’ve been working on this dough for a long time, and I’ve finally reached what I consider the perfect result: fragrant, soft, perfect both on their own or filled however you like, ideal for family breakfasts and snacks, and once cooled, you can freeze them and always have a stock ready in the freezer! Now, rush to the kitchen to try these clouds of infinite sweetness and softness, the softest brioche croissants you’ve ever eaten!
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 20 Minutes
- Portions: 18
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Super Soft Yogurt Croissants
- 1 egg
- 3/8 cup butter
- 2 1/4 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 1/4 tsp dried yeast
- 1 egg
- 2 tbsp milk
Useful Tools
- 1 Stand Mixer
- 1 Pastry Board
- 1 Food Scale
- 1 Rolling Pin
- Parchment Paper
- 1 Brush
- 1 Spatula
- 1 Bowl
Preparation of the Super Soft Yogurt Croissants
Pour the flours, sugar, and yeast into the stand mixer bowl, and quickly mix with a kitchen spatula.
Continue by adding the yogurt, room temperature butter, and egg to the stand mixer bowl, insert the dough hook, and start the mixer at speed 2. Let it run for 10 minutes, then turn it off, cover with a kitchen towel, and let it rest for 5 minutes.
After the 5-minute rest, start again at speed 2 for another 5 minutes, then turn it off.
Transfer the dough onto a lightly floured pastry board, shape it into a ball, and place it in a glass bowl to rise. Cover the bowl with plastic wrap and place it in the switched-off, closed oven until it doubles in size (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 shape by rolling it out with a rolling pin to a thickness of about 1/8 inch, then cut it into many triangles (18 pieces for medium-small croissants and 12 pieces for large croissants).
Roll each triangle starting from the widest part, place the croissants on a baking sheet lined with parchment paper, and leave them in the closed, switched-off oven to rise until doubled (this will take about 2 hours, the 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 keep an eye on them because each oven is different. These croissants are ready when the surface is nicely golden. Once baked, take them out and let them cool! And voilà, here are 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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Tips
Once cooled, you can store the super soft yogurt croissants in a freezer bag, they’ll stay soft for 4/5 days.
Before eating them, you can warm them up for 2 minutes in the oven; they’ll taste even better!
You can fill them with jam, cream, whipped cream, or Nutella.
