Ingredients
For the dough
- 1 packet instant yeast (7 g)
- 1 cup warm milk (200 ml)
- 3½ cups all-purpose flour (about 450 g)
- ¼ cup granulated sugar (50 g)
- 1 egg
- ½ teaspoon salt
- 5 tablespoons unsalted butter, softened (70 g)
For the filling
- 150 g hazelnut nougat or chocolate-hazelnut spread
For the topping
- 1 egg, beaten
- Chopped hazelnuts
- Powdered sugar
Instructions
In a large bowl, mix the warm milk, yeast and sugar. Let it stand for 5 to 10 minutes until foamy. The foam shows that the yeast is alive and active. If nothing happens after 10 minutes, the yeast may be old or the milk too hot or cold, and it is best to start again.
Add the egg, softened butter, salt and flour. Mix until a soft dough forms. You can mix with a wooden spoon, then switch to your hands, or use a stand mixer with a dough hook. If using a mixer, knead on medium-low for about 5 minutes. If kneading by hand, knead on a lightly floured surface for 6 to 8 minutes, until the dough is smooth and slightly tacky.
The dough should be soft and elastic but not overly sticky. If it is too sticky, add a tablespoon of flour at a time. If it feels dry, add a teaspoon of milk.
Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place for about 1 hour, until doubled in size. A warm spot could be a turned-off oven with the light on or a sunny part of your kitchen.
Divide the dough into two portions. On a lightly floured surface, roll each portion into a large circle about 3 to 4 mm thick. A circle of roughly 30 cm (12 inches) in diameter works well. Using a pizza cutter or a sharp knife, cut each circle into 8 triangular wedges, like cutting a pizza.
Place a small amount of hazelnut nougat at the wide end of each triangle. About 1 teaspoon to 1 tablespoon per triangle is a good amount. Do not overfill, as the filling may leak during baking. If you like, gently stretch the tip of each triangle to make it a little longer, which creates a more pronounced crescent shape.
Starting from the wide end, roll each triangle toward the tip to form a croissant. Roll gently but snugly. Place them seam-side down on a baking tray lined with parchment paper, leaving space between each. Curve the ends slightly inward to form a crescent shape if desired.
Cover and let the croissants rise for 25 to 30 minutes, until puffy. Meanwhile, preheat the oven to 180°C (350°F).
Brush the croissants with beaten egg, taking care not to let it pool on the tray. Sprinkle with chopped hazelnuts.
Bake for 18 to 22 minutes, until puffed and golden brown. Check them around 18 minutes. If the tops brown too quickly, cover loosely with foil for the last few minutes.
Allow the croissants to cool slightly on the tray or a wire rack. Dust with powdered sugar before serving. They are best enjoyed warm, when the filling is soft and gooey.