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Mini yogurt croissants

Alice - RicetteVegolose


  • 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)


  • 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.


* 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