Nutella Croissant Recipe

Mix dry ingredients

In a large bowl or bowl of a stand mixer, whisk together 3.5 cups all-purpose flour, 3 tbsp granulated sugar, 1.5 tsp fine sea salt, and 2.25 tsp instant yeast. Keep the yeast on one side of the bowl if using active dry yeast (avoid direct salt contact).

Combine wet ingredients

Warm 1 cup whole milk to about 95–100°F (35–38°C). In a small bowl, combine the warm milk and 1/4 cup warm water. Add 3 tbsp softened unsalted butter and 1 large egg; whisk until combined.

Form the dough

Add the wet mixture to the dry ingredients. Mix with a spatula until it begins to come together, then knead by hand on a lightly floured surface for 6–8 minutes until smooth and slightly elastic, or use a stand mixer with dough hook on medium-low for 4–6 minutes. The dough should be soft but not sticky; add a tablespoon of flour if excessively sticky.

First chill (bulk rest)

Shape dough into a rectangle about 1-inch thick, wrap in plastic, and chill in the refrigerator for 30–45 minutes. Chilling relaxes the gluten and firms the dough for lamination.

Prepare butter block

While the dough chills, place 12 tbsp cold unsalted butter between two sheets of parchment. Using a rolling pin, pound and roll the butter into a 7x9-inch rectangular slab about 1/4-inch thick. Keep edges neat; if butter softens too much, chill for 10 minutes until firm but pliable.

Roll dough for lamination

On a lightly floured surface, roll chilled dough to a 10x14-inch rectangle (short side toward you). Place the butter slab centered on the lower two-thirds of the dough rectangle so the butter covers the middle and lower portion; fold the top third of dough down over the butter, then the bottom third up (book fold) so butter is enclosed. Press edges to seal.

First turn

Rotate the folded dough 90 degrees (so seam is on your left or right). Roll again into a 10x14-inch rectangle, then fold into thirds (letter fold). Wrap in plastic and chill 30–45 minutes until firm but not rock solid.

Second and third turns

Repeat the rolling to 10x14-inch and folding into thirds two more times, chilling 30–45 minutes between each turn. After the third fold, wrap tightly and chill at least 1 hour or up to overnight. You should have three single folds (three turns) total for a flaky laminated dough.

Final roll and cut

Remove dough from fridge and let sit 10 minutes to soften slightly. On a lightly floured surface, roll dough into a 12x18-inch rectangle about 1/8–1/4 inch thick. Trim the edges so sides are straight. Using a sharp knife or pizza cutter, cut the dough into triangles about 4–5 inches wide at the base and 8–9 inches tall. You should get approximately 10–12 triangles (yield depends on trimming).

Add Nutella and shape croissants

Warm Nutella briefly (10–15 seconds in microwave) to make it spreadable but not hot. Place 1 to 1.5 tablespoons Nutella near the base of each triangle, leaving a small border. Optional: leave a small dot of Nutella at the tip to create a filled center. Starting at the wide base, gently stretch each triangle slightly, then roll toward the tip, tucking the tip underneath to help seal. Curve ends slightly to form a crescent shape if desired. Place shaped croissants on a baking sheet lined with parchment, leaving 2 inches between them.

Proof

Prepare a warm, draft-free place (about 75–80°F / 24–27°C). Lightly cover croissants with lightly greased plastic wrap or a clean kitchen towel. Proof for 1.5–2 hours until puffy and roughly doubled in size. If your kitchen is cool, proofing may take longer (up to 3 hours).

Preheat and egg wash

About 15 minutes before baking, preheat oven to 375°F (190°C). In a small bowl whisk together 1 egg yolk and 1 tsp whole milk to make egg wash. Gently brush the tops of proofed croissants with the egg wash, taking care not to deflate them.

Bake

Bake croissants on the middle rack for 15–18 minutes until deeply golden brown and puffed. Rotate the baking sheet halfway through if your oven bakes unevenly. If bottoms brown too quickly, move sheet up a rack or reduce oven temperature by 10–15°F.

Cool and finish

Remove from oven and transfer croissants to a wire rack. Let cool 10–15 minutes before serving so Nutella sets slightly. Dust with powdered sugar if desired. Serve warm or at room temperature.