These nutella crescent rolls remind me of when I was a child. In Mexico, some years ago, they used to sell some breads really similar to these. They were similar to a croissant but with a different texture, more like milk bread, soft and fluffy.
In México we call these cuernitos, in english they are known as crescent rolls. They are easier to make than croissants and the bread has a different texture, more like a milk bread.
These are really famous in México, and eaten a lot, with or without filling. In fact they are really popular to eat with dinners or lunches for special occasions, maybe for christmas or new year´s eve. The dough is somewhat sweet but still could be eaten with both sweet or savory things.
So when I was a little girl, I really liked buying these chocolate filled rolls. Thwey came in a big bag, with about 5 to 6 rolls in it. If we did find them, me and my siblings would buy a bag and share the rolls between us four.
This is a new version of that. Of a bread and a dessert that reminds us a lot of our childhood, of good and happy moments.
You could use some other type of chocolate for the filling, we just happen to really like using nutella, mostly because our father and all our family really like nutella. But you could use some other chocolate paste instead. Just be sure it has a similar consistency to nutella.
Now, this recipe, even if it isn´t as hard as making croissants is still a bread recipe, so you should still be patient and give the dough lots of love, specially since it takes quite some time to make too.
If you like this recipe you have to go check out our classic croissants, they are simply amazing.
- 1/2 C (4 fl oz) (120 ml) water warm
- 1/2 C (4 fl oz) (120 ml) while milk warm
- 1 1/2 tsp (0.27 oz) (7.7 gr) dry active yeast
- 4 C (18.30 oz) (520 gr) all purpouse flour
- 1/2 C (3.52 oz) (100 gr) granulated white sugar
- 1 tbsp (2.75 oz) (7.8 gr) milk powder
- 1 tsp (0.24 oz) (7 gr) salt
- 1/2 C (3.95 oz) (112 gr) unsalted butter cold and cut into cubes
- 1 egg medium size
- 1 egg small
- 1 tbsp (0.50 fl oz) (15 ml) whole milk
- 2 tbsp (1 oz) (30 gr) unsalted butter melted
To activate the yeast, in a small bowl place the water, milk and yeast. Mix using a spoon and let it rest for 10 minutes for it to start forming bubbles.
In a big bowl place the flour along with the sugar, milk powder and salt. Mix using a fork and add in the butter. Use your fingers or the same fork to form a sand-like dough. Mix in the butter and keep on making it a sand-like dough until the butter is completely integrated.
Add in the yeast and the egg and knead using your hands or a rubber spatula for 2 minutes until the dough is soft.
Cover it with kitchen plastic wrap and let it sit for at least 30 minutes in the refrigerator.
Take the dough out of the fridge and place it on a clean, floured surface. Roll it out into a rectangle about 0.40 inches (1 cm) thick. Fold the dough onto itself using two thirds of the rectangle and fold the remaining third on the other side on top of that, as if it was an envelope.
Repeat the rolling out and folding 3 more times to make a total of 4 folds. Cover the dough with kitchen plastic wrap again and refrigerate for 1 hour.
Once out of the fridge, cut the dough in two equal pieces. Take one of the pieces and roll it out into a circle of about 11.80 inches (30 cm) in diameter.
Using a pizza cutter or a sharp knife, cut 12 triangles of the same size. You can first cut it into 4 "pizza slices" and then cut 3 pieces out of each . Do the same thing with the other piece of dough to end up with 24 triangles.
Once you have all the triangles, take one at a time and on the base of each triangle (the widest part) put a tablespoon of nutella. Roll up the triangles starting at the base and ending with the tip.
Put the rolls on a big baking sheet lined with parchment paper and cover them with kitchen plastic wrap or a kitchen towel. Let them rest at room temperature for and hour and a half until they double in size.
Preheat the oven to 392º F (200º C) for 15 minutes before the resting time of the rolls ends. Before baking, in a small bowl mix the egg and milk together and use this mixture to coat the rolls so they get a prettier golden brown color when in the oven.
Bake for about 12 to 15 minutes until lightly golden brown. As soon as you take them out of the oven brush some melted butter on top of each roll. ¡Ready!