MINI NUTELLA BRIOCHE CROISSANTS, easy to prepare, perfect for breakfast or a snack, ideal for parties, freezable, soft brioche with yeast-raised dough.
Perfect for any occasion, the mini Nutella brioche croissants are truly delicious, very soft, a simple dough that can be made both by hand or with a mixer.
The recipe for making mini Nutella brioche croissants is very simple, you make the dough by hand or with the mixer and fill them after baking with Nutella, pistachio paste, or pastry cream.
They are delightful bites, the brioche dough is perfect, and you can eat them one after another with true pleasure.
Follow me in the kitchen, today we have mini Nutella brioche croissants!
- Difficulty: Easy
- Cost: Very Affordable
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 24
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1 egg
- 0.14 oz fresh yeast
- 3.5 oz milk
- 2 tbsp sugar
- 1/2 lemon zest
- 1 pinch vanilla
- Some to taste Nutella®
- 2 tbsp butter
Steps
Dissolve the yeast in the milk and place it in a bowl, gradually add the flour, mix a little, add the sugar, egg, lemon zest, vanilla, and butter.
Knead well, give it a turn of folds, that is, form a rectangle without a rolling pin, bring the short side towards the center and cover with the other short side, then form a ball and place it in a bowl.
Cover with plastic wrap and let rest until doubled in size, about 4 hours.
After rising, divide into 2 or 3 parts and roll out into small pizzas, cross-cut and draw diagonals to obtain 8 triangles, that is, 16 or 24 croissants.
Roll from the base, then curve the tips inward and place the croissants on a baking sheet covered with parchment paper, let rest for 20 minutes.
Preheat the oven to 356°F and bring to temperature then bake and cook for about 15 minutes.
Remove from oven, cut in half, and fill with Nutella.
Bon appétit
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