in Recipes

Yogurt croissants

updated

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Ingredients for 1 servings:

  • 600 g wheat or spelt
  • 100 ml water, lukewarm
  • 40 g yeast
  • 2 cups of natural yogurt
  • 1 egg(s)
  • 4 tbsp oil
  • 1 tsp salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

made from whole grain

Finely grind the wheat or spelt. Dissolve the yeast in the lukewarm water and pour it into the wheat. Knead it into a soft dough with the yogurt, egg, oil, and salt. Cover and let rise in a warm place for about 1 hour, until it has doubled in size. Knead the dough thoroughly again, divide it in half, and roll it out on a floured surface into two finger-thick pie plates. Divide each round sheet of dough into eight pieces like a pie and roll up from the wide side, pressing the ends firmly together. Place on a baking sheet lined with baking paper and let rise for another 15 minutes. Place the baking sheet on the middle rack of the oven and bake at 200°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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