First of all put flour and sugar in a bowl, add the yeast dissolved in the milk just warmed in the center and start working, then also add yolk, vanilla and mascarpone and knead for a long time, for at least 15-20 minutes.
Move the dough on the lightly floured work surface and continue working until a smooth and homogeneous dough is obtained (it may still take 10-15 minutes).
Let rise, well covered, for at least 2-3 hours or until doubled in volume.
Take back the dough, deflate it with your hands and roll it out in a fairly thin round sheet.
Sprinkle with sugar, then cut into 8 wedges.
Take 1 clove at a time, make a small cut on the base, then start rolling the dough on itself, starting right from the base, wrapping up to the tip.
Give the croissant the classic crescent shape and place it on the baking tray lined with parchment paper, then proceed with the others.
Place the croissants on the baking tray well spaced apart and let them grow for another hour, then brush them with milk and sprinkle them with sugar.
Bake for about 20 minutes or until golden brown in a preheated static oven at 180 ° C.
The croissants with mascarpone are ready, let them at least cool before enjoying them.
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