Fluffy croissants with Nutella

Name: Fluffy croissants with Nutella
Ingredients: For the dough: 500 g flour; 250 ml milk; 1 packet of dry yeast (7 g) or 25 g fresh yeast; half a teaspoon of salt; 25 g butter at room temperature; 2 tablespoons of honey. For brushing on top: 1 egg.

Dessert - Fluffy croissants with Nutella by Tudorita C. - Recipia

Fluffy Nutella Horns are made from a simple yeast dough, with milk, butter, and honey. The dough needs to be kneaded until it becomes elastic and easily pulls away from the bowl. After rising, it is rolled out into a circle, cut like a pizza, and filled with a little Nutella. They are baked at 170°C until golden brown. They are delicious both warm, right after baking, and plain, without filling. In this case, they can be served for breakfast, spread with butter. The dough can also be used for savory horns filled with ham, mozzarella, or parmesan. Quick Info Preparation time: not specified exactly; includes kneading, rolling, and shaping the horns Rising time: about 1 hour Yeast activation time: about 15 minutes Baking time: 17-20 minutes Total time: approximately 1 hour and 45-50 minutes, not counting the kneading and shaping Servings: the number depends on how many slices are cut from the dough Difficulty: easy to medium Recipe type: sweet horns for breakfast, snacks, or lunchboxes Ingredients For the dough: 500 g flour 250 ml milk 1 packet of dry yeast, 7 g, or 25 g fresh yeast 1/2 teaspoon salt 25 g butter, at room temperature 2 tablespoons heaping of honey For the filling: Nutella, about 1 teaspoon for each strip of dough For brushing: 1 egg Instructions 1. Heat the milk in a saucepan. It should be warm, not hot. 2. Place the yeast in a cup and add 2 tablespoons of warm milk. Sprinkle a little flour on top and let the mixture sit for about 15 minutes in a warm, draft-free place. If using fresh yeast, crumble it before mixing it with the milk. 3. In the meantime, put the flour in a bowl and add the soft butter, salt, honey, and the remaining milk. Start kneading until the ingredients come together. 4. Add the yeast mixture and continue kneading until the dough becomes elastic. It is ready when it easily pulls away from the sides of the bowl. It should not be sticky, but not too firm either. The consistency of the dough is crucial for the final texture of the horns. 5. Cover the bowl with a clean, slightly damp towel and let the dough rise for about an hour in a draft-free place. 6. About 15 minutes before shaping the horns, preheat the oven to 170°C. 7. Roll out the dough with a rolling pin into a round shape. It doesn't need to be a perfect circle, but a round shape helps achieve similar slices. 8. Cut the dough into slices, like a pizza. On each slice, spread about a teaspoon of Nutella, avoiding the edges. 9. Roll each piece starting from the wider base towards the tip. Place the horns on a baking tray with the tip facing down to prevent them from unrolling during baking. 10. Brush the top with beaten egg using a pastry brush. 11. Bake the horns at 170°C for about 17-20 minutes. They are ready when they are lightly golden on top. 12. Remove them from the oven and serve warm, while they are still soft and fluffy. Why I make this recipe often The dough is versatile and doesn't have to be used just with Nutella. The horns can be made plain for breakfast or filled with savory ingredients. The honey adds a slight sweetness to the dough, while the butter and milk make it suitable for both sweet and savory versions. The recipe is also handy when you want to prepare something simple with everyday ingredients. Once the dough has risen, shaping the horns doesn't take long, and the baking time is short. Tips The milk should be warm, not hot. If it's too hot, it can affect the yeast. Do not add excess flour just because the dough is slightly soft at first. Knead it enough and monitor the consistency described in the recipe: elastic, non-sticky, and easy to detach from the bowl. Rising should be done in a draft-free place. Covering with a slightly damp towel helps prevent the dough from forming a crust on the surface. Don't put too much Nutella on each slice. An excessive amount can leak out during rolling or baking and make shaping more difficult. Place the tip of the horn underneath. This simple detail helps the horns maintain their shape. Baking time is approximate. Smaller horns may brown more quickly, while larger ones may need a few extra minutes. Substitutions Dry yeast can be replaced with 25 g of fresh yeast, according to the amounts in the recipe. Instead of Nutella, another chocolate spread can be used, but the source of the recipe specifically recommends Nutella for the sweet version. For a version without filling, nothing needs to be replaced. The horns can be formed plain and served later with butter. Variations The horns can be filled with ham and mozzarella. For another savory combination, parmesan can be used. In these variations, it's best to use a moderate amount of filling so that the dough can be rolled without tearing. The dough can also be baked without filling. The result is suitable for breakfast and can be served with butter. For the sweet version, the filling remains simple, with Nutella. The amount is adjusted based on the size of the slices, but in the basic recipe, about one teaspoon is used for each. Serving ideas Nutella horns are served warm, right after baking. They are suitable for breakfast or as a snack. Those without filling can be cut and spread with butter while fresh. The versions with ham, mozzarella, or parmesan are more suitable for a savory breakfast or lunchbox. Frequently asked questions Can I use only fresh yeast? Yes. For this recipe, use 25 g of fresh yeast instead of a 7 g packet of dry yeast. The yeast is mixed in the warm milk and left to activate with a little flour. How do I know if the dough is kneaded enough? The dough should be elastic, not stick to your hands or the sides of the bowl, and not be tough. If it easily pulls away from the bowl and can be rolled out without tearing immediately, the consistency is right. Can I make the horns without Nutella? Yes. You can leave them plain and serve them with butter after baking. The dough can also be used for savory fillings like ham, mozzarella, or parmesan. Why is the tip of the horn placed down? Placing the tip underneath helps the roll stay closed during baking and reduces the risk of it unrolling. How do I know they are baked? The horns should be golden on top after about 17-20 minutes at 170°C. If they are very small, check them earlier, as they may bake more quickly. Nutritional values The values are estimated and depend on the number of horns obtained, the amount of Nutella used, and the size of each piece. For 100 g of Nutella horns, the estimated values are approximately: 340-380 kcal 55-60 g carbohydrates 7-8 g protein 10-13 g fat Values can vary significantly. Plain horns will have fewer calories and fat than filled ones, and the amount of Nutella directly influences the final result. Storage and reheating Horns are best on the day they are baked when the dough is still soft. If any remain, keep them covered at room temperature to prevent drying out. To reheat, warm them briefly in the oven. They can also be consumed at room temperature, but the texture will not be as fluffy as immediately after baking. Plain horns can be stored and served later with butter, while those with Nutella should be reheated carefully to prevent excessive leakage of the filling.

Fluffy croissants with Nutella

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