Savoury Italian Croissants - aka Cornetti - are easier to make, softer and more brioche-like than the flaky Croissants au beurre you eat in France.
400gms– 3 ¼ cups all purpose flour
7gms– 2 tsp active dry yeast
200ml– ¾ cup + 2 tsp milklukewarm
125gms– ½ cup plain yogurt
Passata/tomato sauce to brush
Mix the yeast with the sugar and lukewarm milk and set aside to activate.
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.
Make it into a ball, cover it and let it rise for at least 1 hour or until doubled in volume.
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.
Once the croissants have risen, brush them with the beaten egg yolk and a little passata/tomato sauce. Sprinkle with oregano.
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.