How to make
The yeast is dissolved in part of the milk, sugar and flour - 2-3 spoons. Leave it to activate.
The egg, yogurt, oil and half of the butter and activated yeast are kneaded into a soft dough. Divide it into 6 equal buns.
Each one is rolled out into a crust and smeared with butter. The next one is rolled out and placed on top of the first one and so on, until the last one. Don't grease the last one.
All six are rolled out into a thin crust round. It is cut into 4 parts. Each quarter into another four or five triangles. Don't make the croissants too big.
Place a piece of cheese in the wide part of the triangle and roll it into a croissant towards the narrow side.
Place them onto a baking tray lined with baking paper, spaced apart, because the croissants double in size.
They are left to rise for about half an hour. Spread them with the yolk, beaten with 1 tsp. of milk. Sprinkle with sesame seeds. Bake at 360°F (180°C), until they aquire a pleasnt color.
The savory croissants with salt are ready.
