Yogurt and Yeast Croissants

1. Only switch on the lighting in the oven. Put type 550 whole wheat and wheat flour in a large bowl. Make a deep depression in the middle. Crumble the yeast into it, sprinkle a pinch of sugar over it and pour the lukewarm milk over it. Dissolve the yeast in the milk while stirring. You can stir in some of the edge of the flour. Cover the bowl and place in the oven for about 15-20 minutes. The yeast mix needs to double and bubble.
2. Then add yoghurt and coconut blossom sugar and knead everything thoroughly with the dough hook of the hand mixer. The dough should turn smoothly away from the bowl wall. Cover the bowl again and place in the oven for another 30-40 minutes. The dough must also have doubled in volume.
3. Now the wheat flour type 1050 is used. Since the dough is still quite sticky, first sprinkle approx. 40 g on the work surface. Put the dough on top and knead everything well with your hands. If the dough still sticks a little, continue to knead in smaller portions of the rest of the flour.
4. Cut the dough in half and roll out each portion into a rectangular 4 mm thick. Cut pointed triangles out of it. The two side legs should have a length of approx. 20 cm and the lower one, just a width of approx. 14 cm.
5. For each triangle, pull the two corners of the lower straight, narrow leg apart a little laterally so that the long legs get a slight curvature inwards. Possibly rework a little with a small rolling pin. Knead any remaining dough and roll out again until the dough is used up.
6. Mix the muscovado sugar with the cream and generously coat each triangle with it. Then roll up the triangles from the narrow, slightly pulled apart side up to the point. Place the blank on a baking sheet lined with baking paper so that the point is on top. Then push the two ends slightly towards the middle so that the croissant has the shape of a croissant.
7. Preheat the oven to 190 °. Brush croissants with a little cream and bake on the middle rack for 20-25 minutes until golden brown. Brush again with the cream in between. Let cool on a rack.
8. These croissants are not so sweet because of the coconut blossom and muscovado sugar. They don’t get very cross, but they are very easy to freeze and bake. They taste good with jam or honey, but can also be enjoyed with a hearty topping. The amount of dough for me was about 20 pieces.

Explanation about the muscovado sugar:

1. This is an unrefined sugar made from sugar cane. Its home is the Indian Ocean region. Its structure is similar to moist earth, it is deep dark brown and has a strong, almost malty aroma. You can replace it with the common, more familiar brown cane sugar, but its aroma is unmistakable. You can not only use it for pastries, but also cook and caramelize with it. You can get it in good organic shops or on the Internet. However (or unfortunately) it also has its price.