Description
A delicious Nutella croissant brioche, perfect for anyone who wants a croissant-shaped brioche. The recipe is shared in cups and grams.
Ingredients
DOUGH
- 1 tsp granulated sugar
- 3 1/4 tsp (10 g) active dry yeast
- Slightly over ½ cup (130 ml) of warm milk
- 2 eggs
- 2 ½ cups plus 2 tbsp (315 g) all-purpose flour
- 2 ½ tbsp (35 g) granulated sugar
- ½ tsp salt
- 3 ½ tbsp (50 g) unsalted room temperature butter
FILLING
- ½ cup (150 g) Nutella
EGG WASH
- 1 egg
- 1 tbsp milk
Instructions
- Start by preparing the yeast mixture. In a mixing bowl or the bowl from the stand mixer, combine 1 tsp granulated sugar, 3 ¼ tsp (10 g) active dry yeast, and slightly over ½ cup (130 ml) warm milk. Let the mixture rest for 10-15 minutes. It should become foamy.
- To the same bowl, add 2 eggs, 2 ½ cups plus 2 tbsp (315 g) all-purpose flour, 2 ½ tbsp (35 g) granulated sugar, and ½ tsp salt. Knead in the stand mixer for 15 minutes, using the dough hook attachment at medium-low speed. After 15 minutes, add 3 ½ tbsp (50 g) unsalted room temperature butter and knead for 10 more minutes.
- Let the dough proof for 1 hour and 30 minutes in a warm environment, 81°F 27°C.
- The dough should double in size. Roll out the dough to about 45 cm x 20 cm (17.7 in x 7.9 in). Trim the edges to make them even. Mark the bottom of the dough every 8.5 cm and the top starting at 4.15 cm, making every 8.5 thereafter. Spread ½ cup (150 g) of Nutella all over the dough.
- Cut the dough into triangles, then gently stretch each triangle to prepare for shaping.
- Roll each triangle from the base to the tip to create a classic croissant shape. Make sure the tip is tucked underneath to prevent unrolling during baking.
- Place them in a baking pan lined with parchment paper, making sure to keep a distance between them as they grow in the oven. Let them proof for 30 minutes.
- Preheat the oven to 355°F 180 °C. Beat 1 egg and mix it with 1 tbsp of milk. Brush this mixture all over the croissant brioche. Bake for 20 minutes, or until golden brown.