Day 6 brings the deliciously magical combination of Nutella (sweetened hazelnut chocolate spread) and Croissant (buttery and flaky pastry). It’s one of my favourites for a Sunday breakfast. A must try for chocolate (nutella 😉 ) lovers.
Here’s the quick recipe for you.
Preparation Time 1.5 to 2 hours
Baking Time 13-15 minutes
Makes 8 Croissants
Main Ingredients Maida (PlainFlour) & Nutella
Main Equipment Oven
Level Of Cooking Medium
- Plain Flour (Maida) 2 cups (for dough), 1 cup (for dusting)
- Salted Butter 1/2 cup (50 grams) at room temperature
- Salted Butter a little over 2 cups (120 grams) grated and frozen
- Water for dough
- Salt a pinch
- Nutella 8 tablespoons
- Egg 1 beaten with 1 tablespoon of water
- Alternative to top 5 use a readymade sheet of puff pastry (thawed) – Start from Step 5 in this case
To make the dough – Take Plain Flour (maida) in a deep bowl. Add salt and salted butter (room temperature). Gradually add water and knead into a semi-soft dough. (Use the some flour for dusting at intervals).
Roll the dough out into a rectangle by using a rolling pin (belan) on a lightly floured work surface. Sprinkle half of the frozen (grated) butter over the top two thirds of the dough. Fold up the bottom third and fold down the top third (as if folding a letter).
Now turn the folded dough through 90 degrees and roll it out into a rectangle again. (If the temperature of your kitchen is warm the frozen butter might start melting soon after it’s sprinkled on the dough, so after Step 2 if you see butter coming out from any corners of your dough just refrigerate the dough for 20-30 minutes before Step 3). Repeat the process of adding the remaining frozen butter and fold as before. (Don’t forget to use flour for dusting at intervals while rolling.)
Fold the dough from both sides and put in an air tight container or wrap in a cling film and leave to rest in a refrigerator for 1 – 1.5 hours.
After bringing the dough out of the refrigerator roll into a square. (Cut the uneven sides with a knife). Now cut the square into four squares with a knife and then each square in half diagonally so you have 8 triangles from each piece of puff pastry. Stretch out each triangle with your hands so it’s a bit more accurate and the pointy side is somewhat in the center. Place 1 tablespoon of nutella on the biggest end and brush all the edges with the egg, then just roll against you making sure to seal in the sides.
Pre-heat the oven at 200 degree celsius. Put baking/parchment paper in a baking tray and then put all the croissants on it. Bake them for 13-15 minutes or until golden.
Bring the tray out of the oven and let it stay for 5-10 minutes. Sprinkle with confectioner/icing sugar and enjoy your delectable Nutella Croissants. 🙂
Relish your Palate!