How to make
Gently warm the milk and dissolve the dry yeast, sugar and salt in it. Melt the butter in a deep pot over low heat. Add the egg, yoghurt and mix well. Add the flour, which you have previously sifted.
All the products are mixed. Lastly, add in the oil and knead the dough, which when touched must not stick to your fingers. Cover the finished dough and allow it to stay for at least 1 hour in the refrigerator. Roll out the dough and cut it into triangles. At the base of the triangles, put a filling of your choice and roll them up.
Smear with yolk. Bake these croissants until golden in a preheated 360°F (180 °C) oven.
