Ingredients:
700g flour
10g salt
10g sugar
7g dry yeast
50ml oil
75g butter
2dl cold milk
180g plain yogurt
1 tablespoon vinegar
Preparation:
Mix the flour, salt, sugar and dry yeast.
Bring the oil and butter to the boil in a saucepan, then remove from the heat.
Add the cold milk to the oil/butter mixture.
Add the yogurt and vinegar.
Place the mixture in a bowl.
Divide the flour mixture into 3 parts.
Add the first part to the liquid and knead for 1 minute.
Add the second part of the flour and knead for 2 minutes.
Add the rest of the flour and knead to obtain a soft dough.
Knock the dough several times on the surface, the dough likes it.
Let the dough rest for 45 minutes in a floured bowl.
The dough should now be very soft.
Knead again a little.
Flour the work surface a little.
Roll out the dough into a large round shape.
Cut into 24 pieces. Fill them as you wish: cheese, meat, chocolate, jam or leave them empty.
Roll as shown in the picture, close the ends when filling, i.e. close the filling with the clasps and roll, pulling the dough back a little and rolling it up or pulling and rolling the ends over and over again.
Drizzle the croissant with a little liquid milk.
Let rise for 30 minutes.
Brush with egg Bake in a preheated oven at 200g or 392F for 18min.
