Homemade Croissants

Golden, buttery layers. A soft, rich dough that bakes into perfect, melt-in-your-mouth croissants. These homemade croissants are made with yogurt for extra tenderness and filled with your favorite sweet or savory spread. A Balkan-style twist on the French classic.

Ingredients:

• 8 cups all-purpose flour (1 kg)
• 1 ½ oz fresh yeast or 2 packets active dry yeast (4½ teaspoons)
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 cup plain yogurt or buttermilk (250 ml)
• 1 cup whole milk, lukewarm (250 ml)
• 3 large eggs
• ½ cup (1 stick) margarine or unsalted butter, softened (for layering)
• Filling of choice: jam, Nutella, or other spreads
• 1 egg yolk (for brushing before baking)

Instructions:

1. In a bowl, combine warm milk, yeast, and 1 teaspoon sugar. Let sit for 10 minutes until foamy.
2. In a large mixing bowl, whisk together the eggs, yogurt, remaining sugar, and salt.
3. Add the yeast mixture, then gradually mix in the flour until a soft dough forms. Knead until smooth and elastic.
4. Cover and let the dough rest for 30 minutes in a warm place.
5. Divide the dough into 2 equal portions. Then divide each portion into 8 balls (16 total).
6. Roll one dough ball into a thin circle (about pancake-sized). Spread lightly with margarine. Repeat the process, layering one dough circle over another, always spreading margarine—except the top layer.
7. Once you’ve stacked 8 layers, roll out the entire stack into a large round disk (about 20–22 inches or 50–55 cm).
8. Cut the disk into 12 equal triangles (like pizza slices).
9. Place a teaspoon of filling at the base of each triangle. Roll from the wide end toward the tip to form classic croissant shapes.
10. Place croissants on a baking tray lined with parchment paper. Brush with egg yolk and let rise 15–20 minutes.
11. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until golden brown.

Tips:

• Want them sweeter? Add an extra tablespoon of sugar.
• Want a savory version? Skip the sugar and fill with cheese, ham, or herbs.
• Freeze after shaping for fresh-baked croissants anytime—just let them thaw and rise before baking.