Nutella Croissant Recipe

Make the dough

In a large mixing bowl or the bowl of a stand mixer, whisk together 3.5 cups all-purpose flour, 1/4 cup granulated sugar, 2 tsp instant yeast and 1 tsp fine sea salt. In a separate bowl combine 1 cup whole milk (lukewarm, about 95°F/35°C) and 1/4 cup warm water (100–110°F/38–43°C) and 3 tbsp softened unsalted butter. Add the wet mixture to the dry ingredients and mix with a dough hook on low speed for 2 minutes, then medium speed for 3–4 minutes until the dough comes together and is smooth but slightly tacky. If mixing by hand, stir with a wooden spoon until it forms, then knead on a lightly floured surface for 6–8 minutes. The dough should be soft and elastic.

First rest (chill)

Shape the dough into a rectangle about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for 30 minutes. Chilling relaxes gluten and firms the dough for lamination.

Prepare the butter block

While the dough chills, place 1 cup cold unsalted butter between two pieces of parchment and pound/roll with a rolling pin into an even square about 7 x 7 inches and roughly 1/4 inch thick. Keep the edges fairly straight. Return the butter block to the fridge to keep cold but pliable — it should be cold, not rock-hard.

Enclose butter and first fold

On a lightly floured surface, roll the chilled dough into a rectangle roughly 12 x 8 inches. Center the butter block on the lower half of the dough and fold the top half of the dough over the butter so the butter is completely enclosed. Press the edges to seal. Roll the package into a long rectangle about 20 x 8 inches, keeping even pressure and ensuring butter stays enclosed. Fold the dough into thirds like a letter (this is a single turn). Wrap in plastic and chill for 30 minutes.

Second and third turns

Repeat the rolling to 20 x 8 inches, fold into thirds, wrap and chill 30 minutes. Perform a third roll and fold (total three turns). After the final fold, wrap and chill for at least 1 hour or up to overnight. Keep dough cold between folds to prevent butter from melting.

Roll and cut

Remove the chilled laminated dough and let rest 10 minutes at cool room temperature if very firm. On a lightly floured surface, roll the dough into a rectangle about 12 x 18 inches and roughly 1/8 to 3/16 inch thick. Trim the edges to make straight sides. Using a sharp knife or pizza wheel, cut the rectangle into 12 long triangles (approximately 6 inches tall at the base and 2–2.5 inches at the tip).

Fill and shape croissants

Spoon about 1 tablespoon of Nutella into the base (wide end) of each triangle. Spread it slightly but leave a 1/4-inch border. Starting at the base, gently lift and roll each triangle toward the tip, stretching slightly to get a tight roll. Place each croissant on a parchment-lined baking sheet with the tip tucked under to prevent unrolling and the seam side down. Curve the ends slightly to form a crescent if desired. Repeat for all 12 pieces.

Proof

Cover the croissants loosely with plastic wrap or a lightly oiled proofing dome and proof at warm (75–80°F / 24–27°C) for 60–90 minutes, until noticeably puffy and nearly doubled. If your kitchen is cool, proof in an oven with just the oven light on or over a bowl of warm water.

Egg wash and bake

Preheat the oven to 400°F (200°C) about 20 minutes before baking. Whisk together 1 egg and 1 tsp cold water to make an egg wash; strain if necessary. Gently brush the tops of the proofed croissants with the egg wash, taking care not to deflate them. Bake on the middle rack for 12–16 minutes, rotating the pan halfway through, until the croissants are deep golden brown and the layers are puffed.

Cool and finish

Remove from oven and let the croissants cool on a wire rack for 8–10 minutes so the Nutella interior sets slightly. Dust lightly with powdered sugar if desired. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for 1–2 days or freeze individually wrapped for longer storage.