Ingredients
The following ingredients have 6 Servings
- 400 gms – 3 ¼ cups all purpose flour
- 7 gms – 2 tsp active dry yeast
- 200 ml – ¾ cup + 2 tsp milk (lukewarm)
- 125 gms – ½ cup plain yogurt
- 1 egg
- ½ tsp salt
- 1 tsp sugar
- 4 cloves garlic (minced (I used a garlic press))
- 55 gms – 4 tbsp salted butter (melted)
- 1 tsp dried oregano
- 1 tsp dried parsley or 1 tbsp fresh chopped Italian parsley
Instruction
- Mix the yeast with the sugar and lukewarm milk and set aside to activate.
- When frothy, put it in the bowl of an electric mixer fitted with a hook attachment together with the flour, yogurt, egg and salt.
- Knead for about 20 minutes, until the dough is smooth and very elastic.
- Make it into a ball, cover it and let it rise for at least 1 hour or until doubled in volume.
- Roll the dough into a circle almost as if you were making pizza.
- With a pizza cutter or a sharp knife, divide the circle into 6 slices and roll them from the base. Curve them into croissants and place them on a baking sheet covered with baking paper, leaving 5 cm – 2 inches of space between them.
- Let them rise for 1 hour at room temperature. Make sure to loosely cover them with cling wrap so the surface doesn’t dry out.
- In the meantime, melt the butter and combine it with the garlic, oregano and parsley.
- Once the croissants have risen, gently brush them with the garlic and herb butter.
- Bake in a pre-heated oven at 170°C – 340°F for 20-25 minutes.
- Let them cool down and serve plain or as sandwich bread.
