Preparation

• Dissolve the yeast in the milk, pour the flour into a bowl and add half of the milk.

• Mix a little then add the sugar and oil, mix again adding the remaining milk a little at a time.

• The dough should be soft and a bit sticky, if it’s firm it’s still fine, the important thing is that you can work it, it shouldn’t be hard so if need be, add more milk.

• Let the dough rest covered with plastic wrap until it doubles, better overnight or about 6 hours.

• In the end, take the dough and roll it out forming a rectangle or more rectangles 3 or 4 inches high.

• 4 inches is the size of a classic croissant, 3 inches are smaller like mine, I recommend them because they fit better on the tray.

• Cut the triangles, should be about 20, I made half of the dough and got 10 small croissants.

• Fill the croissants with Nutella, roll from the base, and curve the tips inward.

• Line a 9-10 inch baking tray with parchment paper and place the croissants, see HERE

• Let rise 1-2 hours in a preheated oven turned off.

• Turn the oven to 355°F fan setting, bring it to temperature, and bake the croissant cake.

• Bake for a maximum of 15-20 minutes, no more, in case do a toothpick test but 15 minutes with the preheated oven should be more than enough.

• Remove from oven and dust with powdered sugar.

  Bon appétit

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