Italian Garlic 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
4clovesgarlicminced (I used a garlic press)
55gms– 4 tbsp salted buttermelted
1tspdried parsley or 1 tbsp fresh chopped Italian parsley
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.
In the meantime, melt the butter and combine it with the garlic, oregano and parsley.
Once the croissants have risen, gently brush them with the garlic and herb butter.
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.