Servings: 32
- Piping bag with a thin tip
INGREDIENTS
- Nutella
- Oil for deep frying
Dough:
- 1⅓ cups/315 milliliters milk
- 3 medium eggs
- 2 tablespoons/10 grams dry yeast
- 2.2 pounds/1 kilogram all-purpose flour
- ¼ cup/50 grams sugar
- 1 tablespoon honey
- 3.5 ounces/100 grams butter, softened
INSTRUCTIONS
Day 1:
- In a mixer, combine the milk, eggs, dry yeast, flour, sugar, honey, and softened butter. Knead until a smooth dough forms. Leave the dough to rise for 30 minutes in a warm place, then transfer it to the refrigerator overnight to rest and rise further.
Day 2:
- Divide it into 4 equal portions. Roll out each portion into a rectangle, trimming the edges to form a neat shape. Cut each rectangle into triangles to create the croissant shape. Roll each triangle from the base towards the tip to form a croissant shape. Place the croissants on small baking sheets greased with a little oil. Cover with a towel and let them rise for approximately 1 to 1.5 hours, or until doubled in size.
- Heat oil in a deep frying pan or pot over medium heat. Carefully fry the risen croissants in batches for about 3 minutes, or until golden brown. Once fried, transfer the croissants to a paper towel-lined plate to drain excess oil. Fill each croissant with Nutella or your desired filling and sprinkle powdered sugar on top. Serve and enjoy!
RECIPE NOTES
Note: You can also bake the croissants in a preheated oven at 350°F (180°C) for 15-20 minutes instead of frying.