I hope you had a great New Year’s Eve and I wish you all a fantastic 2017!
Today I will show you how to make Italian Garlic Croissants. This is another version of the Savoury Italian Croissants I already shared with you a while ago. Italian croissants – also known as Cornetti – can be both sweet and savoury and they are easier to make than their French cousins, as they do not require you to do a beurrage. The final result is softer, more brioche-like than the flaky Croissants au beurre you eat in France. They can be served plain or used to make sandwiches. They also freeze very well, so you can make a double batch and freeze it for later. Enjoy!
Italian Garlic Croissants
- 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
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.
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.
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.