Put the flours in a bowl, then pour in the center eggs, oil, yogurt, orange, milk and broken yeast and start to knead.
Also add the salt and continue to work until you get a smooth and homogeneous dough.
Let rise for 2 hours or until doubled.
Deflate the dough with floured hands, divide it in half and spread both pieces to form a circle.
Divide each circle into 6 segments.
As soon as the dough is ready, divide it into two pieces about 3 make a circle with each piece and divide each circle into 8 slices, roll the slices from the base to the tip giving the classic shape of the croissant, let them rise another hour in the drip pan of the oven lined with parchment paper.
Take one clove at a time, gently stretch it, cut it into the base, then roll it up right from the base until it reaches the tip and form the classic half-moon leaf.
Brush with milk and bake in a preheated static oven at 180 ° C, cook for about 20-25 minutes.
The yogurt croissants are ready: let them cool completely, sprinkle with icing sugar and eat them simply or stuff them to taste.
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