Mini yogurt croissants
Ingredienti
- 190 g wholemeal flour I used spelt flour
- 1 teaspoon baking soda
- 1 tablespoon rice malt
- 125 g yogurt*
- 1 tablespoon corn oil
- 1 teaspoon of apple cider vinegar
- organic orange zest
- little malt to brush the top before baking
- jam chocolate spread, or everything you like (for the filling)
Istruzioni
- Mix together in a bowl flour and baking soda.
- Make a hole in the center and add the yogurt, a tablespoon of malt, oil and the orange zest (alternatively you can also add lemon zest or vanilla to taste ;)).
- Knead until the dough is soft, smooth and homogeneous then divide into two equal parts.
- Pull the two balls of dough with a rolling pin to form two circles, about 3mm thick, divide each circle into 8 equal parts getting 8 triangles.
- Put in the center of each triangle half a teaspoon of the filling you like (jam, chocolate spread...whatever is fine) and roll it from the bottom up to get the shape of small croissants.
- Brush the top of the mini croissants with a solution of water and rice malt then bake them at 180°C (356°F) for about 15 minutes.
Note
* You can use either cow or soy yogurt. If it's not sweet add another tablespoon of rice malt and 1 tablespoon of flour.
Once the mini croissants are cooled down, I suggest to keep them in an airtight container or in a plastic bag, so that they will retain all their fragrance and softness for at least 4-5 days (I don't know if they can keep well longer, because they never lasted more in my family) :D
Once the mini croissants are cooled down, I suggest to keep them in an airtight container or in a plastic bag, so that they will retain all their fragrance and softness for at least 4-5 days (I don't know if they can keep well longer, because they never lasted more in my family) :D