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Perfect sweet crescent rolls filled with Nutella (or any chocolate hazelnut spread) and topped with buttery crumble. They\u2019re made with my favourite yeast dough \u2014 the same one used for the cinnamon rolls inspired by Cinnabons. Soft, fluffy and wonderfully tender, with a delicate dough that\u2019s incredibly easy to shape. They taste just as delicious the next day. Highly recommended \u2014 absolutely irresistible!<\/em><\/p>\n<\/blockquote>\n

Makes 8 large or 16 small crescent rolls.<\/span><\/p>\n

Ingredients for the yeast dough:<\/span><\/p>\n

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• 540 g strong white bread flour<\/li>\n
• 80 g caster sugar<\/li>\n
• \u00be teaspoon salt<\/li>\n
• 10 g instant dry yeast or 20 g fresh yeast<\/li>\n
• 75 g butter, melted<\/li>\n
• 220 ml milk<\/li>\n
• 2 large eggs<\/li>\n<\/ul>\n

  Mix the flour with the dry yeast. (If using fresh yeast, prepare a yeast starter first.) Add the remaining ingredients and knead the dough, adding the melted butter towards the end. Knead thoroughly until the dough becomes soft, smooth and elastic. Place into a lightly floured bowl, cover with a tea towel and leave in a warm place until doubled in size \u2014 about 1\u00bd hours.<\/p>\n

  Roll the risen dough into a large circle about 3 mm thick. Cut into 8 wedges for large crescents. Place a generous spoonful of Nutella at the wide end of each triangle and roll up into crescent shapes. Arrange on baking trays lined with baking paper. Cover with a tea towel and leave to rise again until doubled in size, about 40 minutes (depending on room temperature). Before baking, brush with beaten egg mixed with milk and sprinkle generously with crumble topping.<\/p>\n

  Bake at 180\u00b0C for about 23 – 25 minutes, until golden brown. Remove from the oven and cool slightly.<\/p>\n

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  AI-generated illustration below \u2193<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n

  <\/figure>\n

  Ingredients for the crumble topping:<\/span><\/p>\n

  \n
  • 50 g butter, melted<\/li>\n
  • 90 g plain flour<\/li>\n
  • 50 g sugar<\/li>\n
  • 8 g vanilla sugar<\/li>\n<\/ul>\n

    Place all ingredients into a bowl and rub together with your fingertips until crumbly.<\/p>\n

    Additionally:<\/span><\/p>\n

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    • 240 g Nutella<\/li>\n
    • 1 egg beaten with 1 tablespoon milk, for brushing<\/li>\n<\/ul>\n

      Method for bread machine users:<\/strong><\/p>\n

      Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the \u2018dough\u2019 programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      Perfect sweet crescent rolls filled with Nutella (or any chocolate hazelnut spread) and topped with buttery crumble. They\u2019re made with my favourite yeast dough \u2014 the same one used for the cinnamon rolls inspired by Cinnabons. Soft, fluffy and wonderfully tender<\/p>\n","protected":false},"author":1,"featured_media":14832,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[63,20],"tags":[115,129],"duration":[],"tag_group":[],"class_list":["post-14828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet-buns","category-yeast-cakes","tag-nutella-en","tag-yeast"],"acf":[],"yoast_head":"\n