croissant cake Italy Recipe

First, dissolve the yeast in freshly warmed milk and pour it over the flour along with the sugar and vanilla to get to work.

Add salt and half of the chopped butter. Once completely mixed, add the remaining butter little by little.
Cover the bowl with a clean cloth and let rise for about 2 hours or until at least doubled in volume.

Once fully fermented, take the dough out again. For convenience, we divided the dough into two parts to make the work easier. We recommend doing the same, but this is not required.
Roll out the first dough into a fairly thin sheet (3-4mm), then cut it in half lengthwise, in half widthwise, and then cut diagonally into 8 wedges from both sides.
Place a teaspoon of Nutella on a wide surface and roll the dough over the filling until you reach the tip.
Form all 8 croissants in the same way and make the second dough in the same way to get a total of 16 croissants in the end.

Once all the croissants are shaped, place them in a baking tin lined with baking paper. The mold should be large enough to fit everything. Leave a little space between one croissant and the other, but not too much so they don’t set evenly after proofing. (Mine was probably a little too small).
Let rise in a warm place for another hour, until puffy, then bake in a preheated oven at 180°C for about 25 minutes.

The croissant cake is completed. Just let it cool, decorate with powdered sugar and serve.