CROISSANT RICCI SFOGLIATI 🥐 tecnica facile e veloce 🥐 con Nutella

The Italian breakfast par excellence, croissant and cappuccino, is known throughout the world! I really love brioches and croissants and often make them at home, with fresh ingredients and with QUICK AND EASY SHELLING!
Today I show you a new technique already tested by me, to do quick and effective peeling without rest times and creases! With a novelty, the cut after growth... have I intrigued you enough? Follow this simple tutorial and you will get an excellent result! I filled them with Nutella and other fillings, but you can fill them however you prefer!

‼️ YOU CAN also freeze them after cooking, then just a quick pop in the oven and you will always have them fragrant and fresh at the moment!

🌡️ We bake at 175° Static - 170° Fan for approximately 30-35 minutes

📝 INGREDIENTS for 16 CROISSANTS 🥐
600 g 0 flour (or half Manitoba and half 00)
150 ml Milk + 150 ml Water (or 300 ml Milk)
2 eggs
50 g Butter (or Margarine)
60 g Sugar
10 - 15 g fresh brewer's yeast (4-5 g dry)

To complete
50 g melted butter (or margarine)
30/40 g Sugar
Apricot jam
Nutella
Powdered sugar

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