Croissants with Nutella

Name: Croissants with Nutella - Vera H.
Ingredients: 250 g flour; 15 g yeast; 2 tbsp sugar; a pinch of salt; vanilla sugar; Nutella; one egg yolk; 150 g butter.

Dessert - Croissants with Nutella by Vera H. - Recipia

Croissants with Nutella (the first, but not the last) I made these croissants for the first time because I was in the mood for something simple, with few ingredients, without complicating myself with precise techniques or rising times. Everything I needed was easily found in the pantry. They turned out fluffy, with a generous filling of Nutella, and were eaten immediately. I love that they are neither too sweet nor too greasy – just the right amount to go with coffee or as a snack. Quick Info Total time: about 1 hour and 30 minutes Preparation time: about 20 minutes (plus rising time of 45 minutes) Baking time: 30 minutes Servings: 8-10 croissants, depending on how big you make them Difficulty: easy to medium, no experience required Recipe type: quick dessert, homemade snack Ingredients 250 g all-purpose flour 15 g fresh yeast 2 tablespoons sugar a pinch of salt 1 packet vanilla sugar 150 g butter (soft, at room temperature) Nutella (for filling, to taste) 1 egg yolk (for brushing the croissants) Instructions 1. Prepare the starter easily: dissolve the yeast in a little warm water (not hot), just enough to cover it. Add a teaspoon of the prepared sugar, mix, and set aside for about 5-10 minutes. It should just start to foam. 2. In a large bowl, combine the flour, the remaining sugar, the pinch of salt, and the vanilla sugar. Cut the butter into small pieces and add it to the flour. Pour in the activated yeast along with the liquid. Mix gently until the ingredients come together. 3. Knead the dough until you get an elastic ball. It’s quite rich and doesn’t stick too much to your hands. If it’s too dry, you can add 1-2 teaspoons of warm water, but usually, that’s not necessary. Cover the bowl with a clean towel and let it rise in a warm place for about 45 minutes. It will rise moderately, but not a lot. 4. After it has risen, turn the dough out onto a floured surface. Roll it out into a fairly thin sheet (about 0.5 cm), in a round or oval shape, without stressing about perfection. 5. Using a knife, cut the sheet into triangles – I ended up with about 8, but it depends on how large you make them. 6. On the base of each triangle, place a generous teaspoon of Nutella. 7. Brush the edges of the triangles with egg yolk to ensure they stick well when rolled. 8. Roll each triangle from the wide base towards the tip, forming the croissants. 9. Place the croissants on a baking tray lined with parchment paper. Leave space between them. 10. Brush the tops with the remaining egg yolk for a shiny finish. 11. Place the tray in a preheated oven at 180°C on the middle rack. Bake the croissants for about 30 minutes, until golden brown. 12. Remove them to a wire rack or onto paper to cool slightly before serving. Why I make this recipe often These croissants are not picky about ingredients or technique. They come together quickly, don’t require constant attention, and don’t demand complicated fillings. They’re good warm and even the next day, if any are left. You can take them on the go or pack them for later. It’s the recipe I turn to when I crave something sweet but don’t want to spend too much time. Tips and Variations Tips - If the butter is too hard, cut it into smaller pieces or let it sit for 10 minutes on a radiator or near the warm oven. - Don’t put Nutella too close to the edges, or it will leak during baking. - Don’t open the oven in the first 20 minutes of baking. - Don’t cut the triangles too small; larger croissants turn out flakier. Substitutions - If you don’t have fresh yeast, you can try using 5-6 g of dry yeast, but the original recipe calls for fresh. - Butter can be replaced with margarine, but the texture and flavor won’t be as good. - The filling can be any chocolate spread, not necessarily Nutella. Variations - You can use thick jam, marmalade, or even Turkish delight instead of Nutella if you want a vegan option (with margarine). - For a more intense flavor, you can add grated lemon or orange zest to the dough. - If you want them to be crunchier, sprinkle a little sugar on top before baking. Serving Ideas - They are delicious warm, with milk or coffee. - They can be served with powdered sugar on top, but that’s optional. - They also make a great snack for school or work. Frequently Asked Questions 1. The dough didn’t rise much, is that normal? Yes, dough with that much butter doesn’t rise dramatically, but it’s enough to be fluffy. If it’s warm in the kitchen, it should rise adequately. 2. What do I do if Nutella leaks onto the tray while baking? Place the filling closer to the base and don’t overdo it with the amount. Roll tightly, but without tearing the dough. 3. Can the croissants be made smaller? Yes, you can cut the triangles narrower for smaller croissants, but then the baking time will decrease slightly. 4. Do I have to use egg yolk for brushing? No, but they won’t be as shiny. You can use just milk if you prefer. 5. Can I freeze the croissants? I haven’t tried, but I don’t think they retain their texture as well after thawing due to the butter. Nutritional Values Approximately, for a medium croissant (from 10 pieces): about 220-240 kcal, 30 g carbohydrates, 10 g fat, 3-4 g protein. The information varies depending on the amount of Nutella used and the size of the croissants. These are approximate values, not calculated to the gram. Storage and Reheating The croissants store well for 1-2 days at room temperature, in a box or under a towel. After a while, they become hard. They can be reheated for a few seconds in the microwave or a few minutes in the oven, but they won’t be as fresh again. Best on the day they are made.

Croissants with Nutella

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