Quick & Easy Nutella Croissants Recipe
It’s Sunday morning, and you’re the first one awake. As you sip your coffee, you start dreaming about whipping up a five-star breakfast—just like those heavenly mornings on your last vacation. Remember the hotel breakfast?
- 215 ml milk
- 7 g dry yeast
- 500 g flour
- 100 ml oil
- 1 egg
- 100 g sugar
- 1 tsp salt
- 1 tsp vanilla essence
- 75 g butter
- Nutella
- 25 ml milk
- 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.
But then reality sets in. Making classic croissants with all those buttery layers? That’s an all-day project. Luckily, you’ve got a trick up your sleeve: this quick and easy croissant recipe! No fuss, no stress—just flaky, buttery perfection in a fraction of the time.
These quick croissants are fluffy, aromatic, and infused with a delicious hint of vanilla. You can bake them plain, fill them with Nutella (my favorite choice!), or use a thick jam that won’t ooze out during baking.
Whichever way you go, one thing is certain: your family will wake up to the best breakfast surprise ever! Enjoy this delicious Nutella croissants recipe below!
- Planetary mixer
- oven
- kitchen scale