Nutella Crescent Rolls

If you love soft, fluffy pastries filled with chocolate, these Nutella crescent rolls are going to steal your heart 🤍✨

They’re made from a rich yeast dough that turns incredibly soft after baking, filled with creamy Nutella, and finished with a golden crust and crunchy almonds on top. Perfect for breakfast, dessert, or whenever you’re craving something sweet and comforting.

Ingredients (12 rolls / 2 trays):

Dough:

• 500 g all-purpose flour
• 170 ml warm milk
• 150 g granulated sugar
• 4 egg yolks
• 2 tbsp thick plain yogurt
• pinch of salt
• 50 g melted butter

Yeast starter:

• 2 tbsp flour (from measured flour)
• 1 tbsp sugar (from measured sugar)
• 50 ml warm milk (from measured milk)
• 40 g fresh yeast

Filling:

• Nutella (approx. 2–3 tbsp per roll)

Topping:

• 1 egg yolk + 1 tbsp milk (for brushing)
• sliced almonds
• powdered sugar (for dusting)

1

Sour Cherry Meringue Tart

If you love the combination of sweet and tangy desserts, this sour cherry meringue tart is going to be your new favorite 🍒✨

Check out this recipe

These are the kind of pastries that disappear almost instantly. Warm, soft, and filled with melted chocolate – they taste like something from a bakery, but you can easily make them at home.

You can find this recipe on my Instagram HERE.

If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️

Nutella Crescent Rolls

If you love soft, fluffy pastries filled with chocolate, these Nutella crescent rolls are going to steal your heart 🤍✨

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Servings: 12 crescent rolls

Ingredients Method

Ingredients

  

Dough:

• 500 g all-purpose flour
• 170 ml warm milk
• 150 g granulated sugar
• 4 egg yolks
• 2 tbsp thick plain yogurt
• pinch of salt
• 50 g melted butter

Yeast starter:

• 2 tbsp flour from measured flour
• 1 tbsp sugar from measured sugar
• 50 ml warm milk from measured milk
• 40 g fresh yeast

Filling:

• Nutella approx. 2–3 tbsp per roll

Topping:

• 1 egg yolk + 1 tbsp milk for brushing
• sliced almonds
• powdered sugar for dusting

Method

 

1. Prepare the ingredients – 500 g all-purpose flour, 170 ml warm milk, 150 g granulated sugar.
2. In a small bowl, prepare the yeast starter – take 2 tbsp from the 500 g flour and 1 tbsp sugar from the measured 150 g sugar. Add 50 ml from the 170 ml warm milk and 40 g fresh yeast. Cover with a towel and let rise in a warm place for about 20 minutes (foam will appear).
3. Meanwhile, in a separate bowl, mix 4 egg yolks at room temperature with 2 tbsp thick plain yogurt.
4. In another large bowl, add the remaining flour, sugar, warm milk, egg yolk mixture, a pinch of salt, and 50 g melted butter. Add the yeast starter. Mix in a stand mixer until smooth for about 7 minutes (the dough can be slightly sticky).
5. If the dough is cold, I usually put it in the microwave for 5 seconds to warm it up so it rises better. Then place it in a bowl, cover, and let it rise for 1 hour.
6. Divide the risen dough into 12 equal parts and shape into balls. Roll each ball into a circle about 0.5 cm thick.
7. Add Nutella to one half (you can use up to 3 tbsp). Fold the dough over the Nutella to form a half circle and seal it like a pierogi.
8. You will have one half of the circle left – cut it into 6–8 strips. Fold the strips over the roll and tuck them underneath.
9. Place the rolls on a baking tray (6 per tray) and let rise for 15 minutes.
10. Brush with egg yolk mixed with 1 tbsp milk and sprinkle with almonds.
11. Bake at 180°C for 8–10 minutes (they should be golden, not too brown – keep an eye on them while baking).
12. After cooling, dust with powdered sugar.