Crispy yogurt croissants

Ingredients for 1 servings:

• 300 g wheat flour
• 50 g water
• 20 g yeast, fresh
• 150 g yogurt, 1.5% fat
• ½ m.-sized egg(s), beaten
• 2 tbsp oil (sunflower)
• ½ tsp salt
• Flour , for the work surface

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

delicious breakfast, for 8 large or 16 small croissants

Dissolve the yeast in the water and add to the flour. Knead into a soft dough with yogurt, egg, oil, and salt. Cover with a cloth and place in a warm place (e.g. oven at 40°C) and let rise for about 30 minutes, until the dough has doubled in size. Knead the dough again vigorously, adding more flour if necessary. Roll out on a floured surface into a finger-thick, round sheet of dough. Divide this cake into eight pieces. Roll up the pieces starting at the wide side and press the tips down, then place on a baking tray lined with baking paper and let stand for 5-10 minutes. Place the baking tray on the middle rack of a cold oven and bake at 220°C for about 30 minutes. Top with toppings as desired. If you want smaller croissants, divide the sheet of dough into 16 pieces.