Soft yogurt cookies

Ingredients

• dry brewer's yeast
• 100 g plain Greek yogurt
• 1 egg
• 50 g granulated sugar
• 230 g type 00 flour
• 30 g almond flour
• 40 g soft butter
• 1/4 teaspoon bourbon vanilla powder
• 1/2 jar Fiordifrutta Strawberries and wild strawberries
• milk as needed for brushing
• icing sugar as needed for dusting 

Method

To make this recipe, start by mixing the type 00 flour, almond flour, vanilla and dry yeast in a bowl. Pour the yogurt and beaten egg into the mixer, add the sugar and mix with the paddle attachment. Add the soft butter in pieces, continuing to mix. Replace the paddle with the dough hook and gradually add the flour and yeast mixture until you get a soft, compact dough. Knead for about 7-8 minutes, until the dough is elastic, smooth and no longer sticky. 

Now transfer the dough to a floured work surface, make a few folds and shape it into a ball. Place the ball in a large bowl, cover with cling film and leave to rise in a warm place for 2 hours, until doubled in size. Take the dough again, deflate it and knead it a little more; shape it into a log and divide it into 8 equal pieces. Shape each piece into a ball, then roll it out into a circle about 5 mm thick; place a strip of Fiordifrutta on one side and brush the rest with milk. 

Fold the circles in half, seal the edges with your fingers, then make cuts on the unfilled side and fold it over the sealed side. Shape into crescents, place them on a baking tray lined with baking paper, cover with a tea towel and leave to rise for another half hour in the switched-off oven with the light on. Once the time is up, remove the brioches from the oven, set it to 180°C static, brush the brioches with milk and bake for 18-20 minutes, until golden. Finally, leave to cool on a wire rack and dust with icing sugar.