In a small bowl add the lukewarm milk (temperature 100-105F (38-40C) and sprinkle the yeast on top, let sit for 5 minutes, then stir to combine.
In the bowl of a stand up mixer whisk together the flour, salt and zest. Make a well in the middle and add the egg, yogurt, oil, sugar and yeast mixture and start to knead.
Continue to knead for about 4-5 minutes or until the dough is smooth and compact and pulls away from the sides of the bowl.
On a flat surface place the dough and form into a ball. Place the dough in a lightly oiled medium to large bowl, cover with plastic and a clean tea towel, place in a warm draft free area and let rise 2 hours or until doubled in bulk.
Roll the dough into a circle (about 14x13 inches / 35x33 cm) cut into 8 more or less even triangles. Cut a slit in the bottom part of the triangle (as shown in the photo) pull the ends gently a little apart and roll up, place on a parchment paper lined cookie. Cover with the tea towel and let rise one hour.
Pre-heat oven to 350F (180C).
EGG WASH
In a small bowl beat the egg and 1 tablespoon of milk until well combined.
Gently brush the crescent rolls with egg wash and bake for about 15-20 minutes. When done (see notes) let the crescents cool 2-3 minutes on the pan then move to a wire rack to cool completely. When cool dust with icing sugar and serve!
Notes
If you want you can substitute the orange with lemon or mandarin.For this recipe, you can substitute with greek yogurt although you may need to add an extra tablespoon of room temperature milk to help bring the dough together.Make sure your milk isn’t too hot or too cold, the perfect temperature is between 100-105F.The croissants will be done when they are a deep golden brown and they should sound hollow when tapped on the bottom. An instant read thermometer will read 190°F at the centre of the crescent roll when done. If you find they are browning too quickly then cover the pan loosely with foil and continue baking.Store the cooled baked crescent rolls in an airtight container or bag. They will keep for up to three days at room temperature and up to a week in the fridge.They can be frozen once they are cooled completely. You could freeze them first on a cookie sheet then place them in a freezer safe bag or container. Or you could freeze them in a freezer safe container in single layers separated by parchment paper. They will keep for up to a month in the freezer.