Mini Nutella Croissants

Ingredients

Flour 500 g

Fresh yeast 20 g

Salt 10 g

Sugar 50 g

Eggs 2 pcs

Milk 125 g

Water 125 g

Nutella

Pour the flour into a bowl. Rub the yeast into the flour, add salt, add sugar, and mix. Mix the egg, milk, and water with a scraper. Once the ingredients form a dough, turn it out onto a work surface with a scraper.

Knead the dough for 3-4 minutes. Form a ball and cut a cross in the top with a knife. Lightly flour the bowl and place the dough in it. Cover the bowl with plastic wrap and refrigerate overnight.

 Lightly flour a work surface, place the dough on it, and roll it out in 4 directions, starting from the center where the cross is cut. Open the butter package, but do not remove it from the paper. Cover it with plastic wrap, tapping it lightly with a rolling pin until it forms a square.

Turn the block over so the paper is facing up and continue tapping until the butter is about a centimeter thick. The square should be large enough to cover the center of the rolled-out dough. Remove the packaging and invert the butter onto the rolled-out dough. Fold the free ends of the rolled-out dough over the flat square of butter.

Using a rolling pin, roll the dough out lengthwise into a rectangle. It should be approximately 60-70 cm long, three times longer than it was before rolling. After each roll, lift the dough slightly to allow it to dry underneath and prevent it from sticking to the work surface.

Fold the dough in thirds.

 Place the dough on a cutting board, cover with a large freezer bag, and refrigerate to rise for 20-30 minutes.

Lightly flour your work surface, remove the dough from the refrigerator, and turn it over so the short edge is facing you. Roll the dough out again with a rolling pin, fold it in thirds, and return it to the refrigerator to rise for another 20-30 minutes.

Repeat the rolling and refrigerating process one more time. Then roll out the dough a fourth time, into a rectangle measuring 30 x 75 cm and 4 mm thick. Using a large knife, cut the dough in half lengthwise. Trim off any uneven edges. Cut each strip into 6-7 isosceles triangles. The base of each should be about 4 cm, and the sides should be approximately 15 cm - 12 cm. Make a small slit at the base of each triangle.

Spread each triangle with Nutella.

 Start rolling each triangle from the base, gently stretching it outward from the cut. Brush the croissants with beaten egg. Place the croissants on a parchment-lined baking sheet and set aside in a warm place for 2 hours.

Preheat the oven to 220-230°C. Brush with egg again and bake for 18-20 minutes, until golden brown. Cool on racks.

Enjoy!