Today I will show you how to make Savoury Italian Croissants. This is an easier version of croissants, as it does 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. In Italy, we call these rolls Cornetti and they can be either sweet or savoury, like in this case. You can serve them plain or use them for sandwiches (I love them filled with ham and cheese). My kids like these Savoury Italian Croissants so much that I often make them. They also freeze very well, so you can make a double batch and freeze it for later. I sometimes make them for parties, in which case I prefer to make them smaller in size: simply divide the dough into 2 balls and flatten them – cut them into 6 slices each and you will get 12 smaller croissants. Enjoy!
Savoury Italian Croissants
Savoury Italian Croissants - aka Cornetti - are easier to make, softer and more brioche-like than the flaky Croissants au beurre you eat in France.
Ingredients
- 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
- Oregano
- 1 egg yolk beaten
- Passata/tomato sauce to brush
Instructions
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When frothy, put it in the bowl of an electric mixer fitted with a hook attachment together with the flour, yogurt, egg and salt.
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Knead for about 20 minutes, until the dough is smooth and very elastic.
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Roll the dough into a circle almost as if you were making pizza.
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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.
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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.
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Once the croissants have risen, brush them with the beaten egg yolk and a little passata/tomato sauce. Sprinkle with oregano.
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Bake in a pre-heated oven at 170°C – 340°F for 20-25 minutes.
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Let them cool down and serve plain or as sandwich bread.
I hate sweet croissants. Thanks for sharing the savory version of it. I love the flavor and can’t wait to try them in December. Is it possible for you show the shaping steps a bit elaborated?? Possibly, a video?
Love and hugs!