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Nuts with nutella

Nuts with nutella



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Put in a bowl the yeast crushed with a spoonful of flour, a spoonful of sugar and warm milk, mix all the ingredients well and let rise for 30 minutes. In a larger bowl put the remaining flour, sugar, grated lemon peel and vanilla (I also put an envelope of vanilla sugar), make a hole in the middle and put the mayonnaise above after time has passed and start kneading until the flour is well incorporated, then put the 2 eggs and knead until the eggs are well incorporated, then add the salt powder and oil (I put one tablespoon at a time). Move the crust obtained on a work table and knead until you get a beautiful and no-frills crust, then transfer it back to the bowl, make a cross with a knife, cover it and let it rise for two hours. Once the crust has risen, divide it into 8 equal pieces, and start spreading. with the rolling pin, put the first sheet that you put aside and grease it with butter (which I first heated a little to soften) and sprinkle with sugar, and so do everything, putting them on top of each other until the last one that does not it will be greased and not sprinkled with sugar. Once put on top of each other start by spreading a single sheet 1/2 cm thick and then cut triangles. Put nutella (marmalade, jam you want) on each triangle and then rotate them to form the croissants. Place them in the baking tray previously lined with baking paper and let them rise for another hour. After this last step, grease them with beaten egg with a spoonful of water and sprinkle with sugar (I put brown sugar), then put in the oven already heated to 180 ° for 18-20 minutes.

Good appetite!!!


CORNULETE WITH NUTELLA

Puff pastry desserts are prepared quickly, melt in your mouth and caress the taste. I recommend you prepare these croissants & # 8211 will definitely please all family members. An extra idea would be to take them to work for your birthday (or on another occasion) & # 8211 they are easy to transport and everyone likes them without exception.

INGREDIENTS COOKING TIME & # 8211 25-30 minutes

for 15 donuts:

puff pastry cake & # 8211 1 (230 gr)
nutella & # 8211 150 gr
walnut kernel & # 8211 1 hand
milk & # 8211 1 tbsp
powdered sugar for pressing the croissants ready

We cut the puff pastry into squares with a size of about 8 & # 2158 cm (or as you decide).

On each of the squares obtained we put a teaspoon of Nutella and a piece of walnut kernel, after which we roll the dough to give it the shape of croissants.

Arrange the croissants on the baking tray, on which we spread baking paper, grease each croissant with milk and put it in the preheated oven (200 degrees) for 15 minutes (or until browned).
Remove from the oven, leave to cool and press with powdered sugar.
Did you like them?


This is how the tastiest chocolate croissants are made. I used Nutella

In a large enough bowl, mix the flour with the yeast.

In a separate bowl, mix the eggs, sugar, vanilla sugar, salt and vanilla essence. Mix well until smooth…

Pour the egg mixture in the middle of the flour bowl and mix well until smooth.

Add the milk in two stages and knead well. Then add the oil, little by little, and knead until the composition comes off the hands (approx. 10-15 minutes).

Let the dough rise until it doubles in volume (approx. 30-45 minutes).

Spread the dough and add the chocolate balls, over which we pass 2-3 times with the rolling pin, then spread Nutella.

We cut the dough into 8 equal strips, which we roll and put in the tray… Let the rolls obtained rise for another 20-25 minutes, grease them with egg yolk and put them in the oven for 35-45 minutes, at 180 degrees Celsius, until nicely browned on top…


How do we prepare the chocolate croissant recipe?

It is very simple to prepare these croissants. To start, we prepare the mayonnaise, dissolve in a glass the yeast with a little warm milk, a spoonful of sugar and a spoonful of flour.

Stir and set everything aside for about 15 minutes to activate the yeast.

Put the flour in a bowl, make a crater in the middle where we will put the mayonnaise, the rest of the sugar, eggs, milk, vanilla and mix a little.

Add salt and start kneading. After everything is incorporated, add the butter.

Knead for about 10 minutes until you get a homogeneous dough that does not stick to the hands that we will leave to rise for about an hour (until it doubles in volume).

After fermenting, sprinkle a little flour on the worktop, take the dough and spread rectangular sheets from it, which we will cut into several triangles.

At the base of each triangle we put the chocolate and start rolling towards the top.

So, we got the croissant that we will put in a tray lined with baking paper. In the same way we will proceed to the rest of the dough.

At the end, after we have finished modeling and arranging all the croissants in the tray, we cover them and leave them to ferment for another 20 minutes.

During this time we will preheat the oven to 170 degrees Celsius.

Before putting the croissants in the oven, grease them with the egg and milk mixture.

We keep them baking until they get a beautiful, reddish color

The filling can be chosen according to everyone's preferences (chocolate, jam, apples, walnuts).

After baking we can use powdered sugar for decoration. We can serve these homemade croissants both hot and cold, they are delicious fluffy. I recommend you try other recipes, such as fluffy pancakes or papanasii with sour cream and jam.

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Simple bakery croissants

Let the yeast activate for 10 minutes.
Add 500 g of flour, a teaspoon of salt and 4 tablespoons of vegetable oil.
Knead well by hand for about 4-5 minutes or until you get an elastic dough, suitable for hard with a not very sticky surface.

Put 15 ml of oil over the dough obtained and arrange with your hands so that the dough is covered with oil on all sides.
Cover the bowl with plastic wrap.

Leave to rise for 30 minutes.

On the work table greased with oil, divide the dough into 10 equal parts.

Spread each piece of dough with your palm and fingers and grease with a teaspoon of oil.

Roll each sheet into a roll.

The roll is twisted and knotted.

Each knotted dough is flattened with a triangle (greased with oil), in the shape of a triangle.

Roll the horns from the wider base to the top.

Place the cones in the tray covered with baking paper. Let the croissants rise for 10 minutes in the tray in a warm place.

In a bowl, beat 2 yolks and grease the croissants with a kitchen brush.

Put the tray in the preheated oven at 180 degrees for 25-30 minutes.

Recipe video SIMPLE BAKERY HORNS lower:


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This is how the tastiest chocolate croissants are made. I used Nutella

In a large enough bowl, mix the flour with the yeast.

In a separate bowl, mix the eggs, sugar, vanilla sugar, salt and vanilla essence. Mix well until smooth…

Pour the egg mixture in the middle of the flour bowl and mix well until smooth.

Add the milk in two stages and knead well. Then add the oil, little by little, and knead until the composition comes off the hands (approx. 10-15 minutes).

Let the dough rise until it doubles in volume (approx. 30-45 minutes).

Spread the dough and add the chocolate balls, over which we pass 2-3 times with the rolling pin, then spread Nutella.

We cut the dough into 8 equal strips, which we roll and put in the tray… Let the rolls obtained rise for another 20-25 minutes, grease them with egg yolk and put them in the oven for 35-45 minutes, at 180 degrees Celsius, until nicely browned on top…


How to make hazelnut cream and chocolate

The recipe we propose to you on this occasion becomes a much healthier alternative to traditional Nutella, given that we change palm oil for coconut oil (high in unsaturated fats), cow's milk for breast milk. oats (or any other vegetable drink) and replace the refined or white sugar with the brown cane sugar.

It is an ideal option for breakfast or snack and is much more suitable for children. You can even cheer them up and create your own cocoa and hazelnut cream with you at home.

While the preparation is very simple, depending on the grinding time of the melted hazelnuts, you will get a better result. This way, if, for example, the grinding time is correct, you will get a cream with a much softer texture and you will not find small pieces.

  • 100 gr. of fried hazelnuts
  • 40 gr. of cocoa powder or 50 gr. of chocolate with at least 70% cocoa
  • 45 gr. of brown sugar
  • 50 gr. of coconut oil (you can replace unrefined sunflower oil)
  • 100 ml. of vegetable oat drink
  • 1 teaspoon vanilla extract

Method of preparation:

Place the fried hazelnuts in the container of your kitchen processor or in the mixer bowl and crush or wipe them well until the pieces turn to powder.

Meanwhile, if the coconut oil is solid, we should heat it a little so that it becomes liquid.

Add the melted coconut oil and incorporate the brown sugar, cocoa powder, oat milk and vanilla extract.

Beat it again until all the ingredients are integrated and you will get a uniform cream with the desired texture.

Put the cream in a glass jar and let it sit in the fridge for 1-2 hours, until the texture is consistent. Ready!. Enjoy it


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