1 1/2tablespoonsvegetable oil (I use corn or sunflower)
1/4cupgranulated sugar(50 grams)
*Remove from fridge 45 minutes before using.
2-3tablespoonspowdered / icing sugar
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).
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 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!