Croissants with Nutella long rising

ingredienti

persone

15

Uova

2 unit

Lievito di birra secco

0.5 unit

Sale

1 pinch

Vanillina

1 sachet

Latte parzialmente scremato

0.18 liters

Farina di manitoba

250 grams

Farina di frumento tipo 00

250 grams

Burro

120 grams

Zucchero bianco

100 grams

Nutella

200 grams

Croissants with Nutella long rising

Croissants with Nutella long rising

pronta in

4 ore

difficoltà

categoria

Dolci
da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegetariano con glutine con uova con lattosio con noci

Foto Ricetta Croissants with Nutella long rising

Recipe easy to perform. To enjoy them, however, because of the long rising, you'll have to wait a bit:

Foto preparazione Croissants with Nutella long rising

step 1

Heat the milk and dissolve in it the yeast together with 50 grams of sugar. Transfer everything in a container in which we are going to work with a fork the compound.
Foto preparazione Croissants with Nutella long rising

step 2

Melt the butter and pour it into the bowl. Add two eggs, remaining sugar, vanilla and mix again.
Foto preparazione Croissants with Nutella long rising

step 3

Add the flours and finally the salt. Stir with a fork. The mixture will be very very soft.
Foto preparazione Croissants with Nutella long rising

step 4

Transfer the mixture on a floured surface and knead a little hand. The dough will be soft, that will put in a bowl covered with plastic wrap for three hours to rise.
Foto preparazione Croissants with Nutella long rising

step 5

After three hours, take the dough and divide it into two parts. On floured shelf spread the two parts of a thickness of about 1/2 centimeter trying to give both sides a rounded form.
Foto preparazione Croissants with Nutella long rising

step 6

Deriving a dozen segments for a total of 20. At the base of each clove put the Nutella or what you prefer and roll the clove giving it the shape of a croissant.
Foto preparazione Croissants with Nutella long rising

step 7

Transfer the croissants well spaced between them over a baking sheet covered December arta from oven and brush with milk.
Foto preparazione Croissants with Nutella long rising

step 8

Let rise croissants for at least another 4 hours and once leavened cook for about 20-30 minutes at 180 degrees.

fabbisogno giornaliero (per persona)

Main +

Calories 284.54 kcal n.d.

Fat 12.02 g n.d.

Carbohydrates 38.5 g n.d.

Protein 6.63 g n.d.

Fibers 2.73 g n.d.

Water 19.37 g n.d.

Ashes 0.66 g n.d.

Sugars 14.94 g n.d.

Starch 9.63 g n.d.

Minerals +

Calcium 25.69 mg n.d.

Sodium 95.2 mg n.d.

Phosphorus 87.85 mg n.d.

Potassium 92.84 mg n.d.

Iron 0.75 mg n.d.

Magnesium 25.3 mg n.d.

Zinc 0.6 mg n.d.

Copper 0.08 mg n.d.

Manganese 0.68 mg n.d.

Selenium 12.89 mcg n.d.

Fluorine 0.78 mcg n.d.

Vitamins +

A 66.76 mcg n.d.

A IU 245.94 IU n.d.

A RAE 67.92 mcgRAE n.d.

B1 0.11 mg n.d.

B2 0.09 mg n.d.

B3 0.94 mg n.d.

B5 0.28 mg n.d.

B6 0.08 mg n.d.

B9 0.0 mcg n.d.

B12 0.1 mcg n.d.

C 0.12 mg n.d.

E 0.4 mg n.d.

B12 added 0.0 mcg n.d.

D 0.26 mcg n.d.

K 0.91 mcg n.d.

Lipids +

Monounsaturated 2.03 g n.d.

Polyunsaturated 0.58 g n.d.

Saturated 5.9 g n.d.

Cholesterol 44.46 mg n.d.

Amino acids +

Phenylalanine 0.18 g n.d.

Isoleucine 0.14 g n.d.

Histidine 0.09 g n.d.

Leucine 0.29 g n.d.

Lysine 0.18 g n.d.

Methionine 0.08 g n.d.

Tyrosine 0.11 g n.d.

Threonine 0.12 g n.d.

Tryptophan 0.04 g n.d.

Valine 0.19 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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