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Italian garlic croissants served in a bread basket.

Italian Garlic Croissants Recipe

Tender Italian Garlic Croissants brushed with herb butter bake evenly and stay soft, working well for breakfast or sliced and filled for an easy start to the day.

Course: Bread
Cuisine: Italian
Prep Time: 2 hours 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Servings: 6
Author: Manuela Zangara

Ingredients

  • 400 g – 3 ¼ cups all-purpose flour
  • 7 g – 2 tsp active dry yeast
  • 200 ml – ¾ cup + 2 tsp milk – lukewarm
  • 125 g – ½ cup plain yoghurt
  • 1 egg
  • ½ tsp salt
  • 1 tsp sugar
  • 4 cloves garlic – minced (I used a garlic press)
  • 55 g – 4 tbsp salted butter – melted
  • 1 tsp dried oregano
  • 1 tsp dried parsley OR 1 tbsp fresh chopped Italian parsley

Instructions

  1. Mix the yeast with the sugar and lukewarm milk, then set it aside to activate.

  2. Once frothy, transfer the yeast mixture to the bowl of an electric mixer fitted with a hook attachment. Add the flour, yoghurt, egg, and salt, and mix to combine.

  3. Knead for about 20 minutes, until the dough is smooth and very elastic.
  4. Shape the dough into a ball, cover it, and let it rise for at least 1 hour, or until doubled in volume.
  5. Roll the dough into a circle, almost as if you were making pizza.
  6. Using a pizza cutter or a sharp knife, divide the circle into 6 slices. Roll each slice from the base, curve it into croissants, and place them on a baking sheet lined with baking paper, leaving 5 cm – 2 inches of space between them.
  7. Let the croissants rise for 1 hour at room temperature. Loosely cover them with cling wrap to prevent the surface from drying out.
  8. Meanwhile, melt the butter and combine it with the garlic, oregano, and parsley.
  9. Once the croissants have risen, gently brush them with the garlic and herb butter.
  10. Bake in a preheated oven at 170°C – 340°F for 20–25 minutes.
  11. Allow them to cool slightly, then serve plain or use as sandwich bread.