Quick & Easy Nutella Croissants
User Reviews
5
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
12 pieces
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Course
Dessert
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Cuisine
International
Quick & Easy Nutella Croissants
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This quick croissant recipe delivers buttery, flaky, and perfectly golden croissants without the long wait of traditional methods. Layered with soft butter and filled with Nutella, jam, or left plain, these croissants are ideal for breakfast or a special treat. Easy to make and irresistibly delicious, they’re guaranteed to impress your family!
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Ingredients
- 215 ml milk
- 7 g yeast dry
- 500 g flour
- 100 ml neutral cooking oil generic cooking oil
- 1 egg
- 100 g sugar
- 1 tsp salt
- 1 tsp vanilla essence
- 75 g butter
- Nutella
- 25 ml milk
Instructions
- Warm the Milk: Slightly warm the milk to an optimal temperature of 37°C (100°F). If you have a thermometer, this is the ideal temperature for activating yeast. If the milk is too hot, it will kill the yeast; if too cool, it will slow the rising process. If in doubt, err on the side of cooler rather than hotter. Mix the yeast with the warm milk.
- Prepare the Dough: Using the dough hook of a planetary mixer, combine the milk and yeast mixture with the flour, oil, sugar, salt, egg white (reserve the yolk for brushing later), and vanilla essence. Mix until the dough comes together into a smooth ball.
- First Rise: Transfer the dough to a bowl greased with oil, cover it with a clean cloth or plastic wrap, and leave it to rise in a warm place for 30 minutes or until it doubles in size.
- Divide and Shape: Divide the dough into eight equal portions and shape each into a ball. Roll out each ball into a circular sheet approximately 20 cm (9 inches) in diameter and 0.5 cm (1/5 inch) thick.
- Layer with Butter: Grease each sheet lightly with soft butter and stack them on top of one another. Once stacked, flatten the layers gently with your fingers and then roll them out into a single large sheet approximately 0.5 cm (1/5 inch) thick using a rolling pin.
- Cut and Fill: Using a pizza cutter, divide the large sheet into 12 equal triangles. If adding filling, place a teaspoon of Nutella, jam, or other filling at the base of each triangle. Roll each triangle from the base to the tip to form a croissant shape, then slightly curl the edges to create the crescent. Place the croissants on a baking sheet lined with parchment paper.
- Preheat the Oven: Preheat your oven to 180°C (356°F).
- Second Rise and Egg Wash: Let the croissants rise on the baking tray in a warm place for 30 minutes. Mix the reserved egg yolk with 25 ml (1¾ tablespoons) of milk and brush the mixture over the tops of the croissants.
- Bake: Bake the croissants for 30 minutes, or until they are golden brown.
- Cool and Finish: Let the croissants cool slightly on a wire rack, then sprinkle them with powdered sugar before serving.
Notes
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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