Ingredients:

  • 4 cups (500g) all-purpose flour
  • ¾ cup (180ml) whole milk, lukewarm
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 teaspoon salt
  • 3 tablespoons (42g) unsalted butter, softened
  • 1 large egg
  • 1 cup (227g) unsalted butter, cold and cubed
  • 1 cup (280g) Nutella

Instructions:

  1. Activate Yeast: In a bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
  2. Mix Dough: In a large bowl, whisk together flour and salt. Add the yeast mixture, softened butter, and egg; combine until a dough forms.
  3. Knead Dough: Transfer to a floured surface and knead until smooth, about 5-7 minutes.
  4. First Rise: Place dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled, approximately 1 hour.
  5. Prepare Butter Layer: Shape cubed cold butter into a flat rectangle between two sheets of parchment paper. Chill in the fridge for 30 minutes.
  6. Roll Dough: After rising, roll the dough on a floured surface into a rectangle, about 20x12 inches.
  7. Incorporate Butter: Place the chilled butter layer in the center of the dough; fold the edges over to encase it completely.
  8. Laminate Dough: Roll out the dough into a long rectangle, fold into thirds (like a letter), and refrigerate for 30 minutes. Repeat this step two more times.
  9. Shape Croissants: Roll the dough into a rectangle and cut into triangles. Spread Nutella on each triangle and roll from the wide end to form croissants.
  10. Second Rise: Place croissants on a baking sheet lined with parchment, cover, and let them rise for another 30 minutes.
  11. Bake: Preheat oven to 375°F (190°C) and bake croissants for 15-20 minutes until golden brown.
  12. Cool: Allow to cool slightly before serving.