Nutella Croissant (Shortcut) | Rookie With A Cookie

In a mixing bowl, combine warm milk, yeast, and sugar. Let it sit for about 5 minutes until it foams up.

In another bowl, whisk together flour, sugar, and salt until thoroughly combined.

Grate cold unsalted butter and cut it into the flour mixture until it resembles coarse meal.

Add the yeast mixture to the flour mixture and bring the dough together without overworking it.

Dump the dough onto a cutting board and wrap it in cling film. Refrigerate for about 30 minutes or place in the freezer for 15 minutes to speed up the process.

On a dusted countertop, roll out the dough, pressing the rolling pin into the dough to avoid overworking the butter. This is the first fold.

Roll out the dough again for a second fold, folding it like a book.

Roll the dough out into a rectangle for a third fold, similar to the second fold.

For the fourth and final fold, repeat the same process as the first fold.

Wrap the dough in cling film and refrigerate overnight or for several hours to allow the yeast to work.

Roll out the dough and clean up the edges. Cut out triangles for the croissants.

Slit the bases of the triangles, then roll from the base to the tip and curve the edges.

Let the croissants rise for about 1 to 1.5 hours until they feel pillowy and spring back when touched.

Apply an egg wash to the croissants.

Preheat the oven to 400°F and bake the croissants for about 10 minutes.

Rotate the pan, lower the temperature to 375°F, and continue baking for an additional 8 to 10 minutes.

Bake until the croissants are perfectly brown and golden, about 20 minutes total.

Equipment Needed

Spice Level:

Dietary

Allergens