In a mixing bowl, add the milk, yogurt and sugar. Mix well. Add in the yeast, milk powder, flour and salt. Combine together to form a lumpy mass of dough.
Then transfer it to a slightly floured worktop and start kneading. Knead for 6 mins. Push the dough away from you. Then fold over back to the centre. Turn the dough and repeat the process.
After 6 mins, start incorporating the butter a little at a time. This would be little messy as the butter spreads all over the work surface but keep kneading and the dough will come together. You can make use of your bench scraper to help you with the kneading.
Once kneaded it is time to prove the dough.
Step 2 - First Proofing
Use the same bowl in which you kneaded the dough. Grease it with oil and then place the dough. Swirl it around to coat it with oil on all sides.
Cling wrap and let it proof for 1 hour on your counter top.
Alternatively you can also proof the dough in your instant pot by selecting the Yogurt Mode and setting the time for 30 mins.
Step 3 - Prepare the Filling
While the dough is proving let us prepare the filling.
Melt the butter in a saucepan. Add in the breadcrumbs. Mix it really well and then add the brown sugar and flour. Cook everything until the mixture starts to thicken.
Finally add a tsp of milk. Cook until it comes to a halva like consistency. Then take on to a bowl, spread it out and allow it to cool completely.
Step 4 - Shaping and Filling
Once the dough is proved, punch it down to remove the gas bubbles and then divide the dough evenly in to 10 roundels. If using a weighing scale for this purpose then divide the dough into 50 gms each.
Take each portion and slightly round it up in your palms, then press to flatten and roll it into a triangular shape to resemble a pizza slice. Spread a small portion of the prepared filling on the inside. Then roll from the wider end to the narrower end to form a croissant shape.
Roll each bread dough on a plate of breadcrumbs and place on baking sheet lined with parchment paper. Make sure that the end part sits at the bottom so it won't open up while baking. Cover with cloth or kitchen towel or cling wrap and let them rise for another 20-30 minutes or until they doubled in size
Step 5 - Baking
After second proofing time to bake them. Place the baking sheet on the middle rack and bake at 180°C for 15-20 minutes until the top turns golden brown.
If you are using Yeast other than the Instant one then please do activate it by mixing along with the milk and sugar first. Let rise for 15 mins and then proceed with the recipe.
Yogurt in this recipe is the replacement for eggs. So you can use 1 egg and skip yogurt if you prefer making breads with eggs.
Milk Powder enriches the bread dough.
Any variety of breadcrumbs can be used. Homemade or Store bought.
Adding a tsp of milk while cooking the breadcrumbs and brown sugar filling will ensure that the filling stays moist.
Greasing the bowl and bread dough with oil before proofing will prevent the dough from getting dried while proofing.
While shaping, tighten the ends really well and make sure that the end part sits at the bottom on the parchment paper or else there are chances for the dough to lose its shape while baking.
While filling the dough with the sweet filling leave a gap around the edges so that the filling does not ooze out while baking.
If while coating the bread dough after shaping, you feel that the bread crumbs are not sticking to it then brush it with some milk first and then add to the bread crumbs.