Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Friday, February 22, 2008

Nutella Croissants

I got the croissant recipe here** and my inspiration from Arby's Chocolate Turn Over.

1 cup warm milk
1 tsp sugar
1 tbsp yeast
1 cup flour
3/4 cup milk at room temperature
1 1/2 tsp salt
1/4 cup sugar (second amount)
1 beaten egg
1/2 cups melted and cooled butter
4 cups flour
1 cup cold butter (second amount)
1 egg beaten with cold water for wash

Stir warm milk and sugar together. Add yeast then let stand 10 minutes. Stir well. Add flour; beat well. Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside.

In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight.

Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. Roll each into a circle 12" or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant, roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. This could take in excess of two hours.

Brush each with egg beaten with cold water. Preheat oven to 400 F. Place croissants in oven. Lower temperature to 350 F and bake recipe croissant for 15 - 20 minutes until golden.

**You could always just use the pre-made croissants from the grocery store.