Soft, fluffy, and filled with creamy Nutella, these chocolate swirl Nutella croissants are made from a chocolate-enriched yeast dough and shaped into beautiful crescent pastries. They bake up golden on the outside, soft inside, and finish with a dusting of powdered sugar for the perfect sweet touch.
What Are Chocolate Swirl Nutella Croissants?
Chocolate swirl Nutella croissants are a sweet yeasted pastry made with a plain dough and a cocoa dough layer. The two doughs are layered together, rolled into triangles, filled with Nutella, and shaped into croissants before baking.
The final pastry has a soft, airy crumb, a subtle chocolate flavor from the cocoa dough, and a gooey Nutella center. They are a great homemade treat for breakfast, brunch, or dessert.
Important Note
If the dough feels sticky, add a little more flour gradually until it becomes smooth. Also, let the shaped croissants proof properly before baking so they rise well and bake into a soft, fluffy pastry.
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Why You’ll Love This Recipe
Soft Yeast Dough – Light, fluffy, and tender after baking.
Nutella Filling – Rich chocolate-hazelnut flavor in the center.
Chocolate Swirl Look – The cocoa dough adds a beautiful contrast.
Easy Homemade Croissants – No complicated lamination required.
Perfect for Sweet Cravings – Great warm from the oven with powdered sugar on top.
Serving Suggestion
Serve these croissants warm so the Nutella filling stays soft and creamy. They are delicious with coffee, hot chocolate, or a glass of milk. For extra indulgence, you can drizzle melted chocolate on top or serve them with a little extra Nutella on the side. They taste best fresh, but can also be gently reheated the next day.
Pro Tips for the Nutella Croissants
Use Warm Liquids – Warm milk and water help activate the yeast properly.
Let the Dough Rise Fully – A good rise is key for a soft and airy texture.
Do Not Overfill – Too much Nutella can leak during baking.
Seal the Dough Well – This helps keep the filling inside while baking.
Brush Before Baking – Egg wash gives the croissants a golden color.
Cool Before Dusting – Powdered sugar looks best once the pastries are no longer too hot.
Ingredient Notes
Flour – Gives the dough its structure and body.
Milk and Water – Create a soft dough and help activate the yeast.
Egg – Adds richness and improves texture.
Oil and Butter – Keep the dough soft and tender.
Powdered Sugar – Adds sweetness to the dough and finish.
Yeast – Gives the croissants their rise.
Cocoa Powder – Adds the chocolate flavor to the darker dough.
Nutella – The creamy filling that makes the croissants indulgent.
Salt – Balances the sweetness and deepens the flavor
Ingredients
For the dough
200 ml milk
150 ml water
1 medium egg
60 ml oil
60 ml butter
30 g powdered sugar
5 cups flour
Salt
10 g dry yeast
30 g cocoa powder
For the filling
80–100 g Nutella
For topping
Powdered sugar
Instructions
Step 1: Make the Dough
Combine the milk, water, egg, oil, butter, powdered sugar, yeast, salt, and flour. Knead until you get a soft dough. If it is sticky, add a little more flour until it becomes smooth.
Step 2: Divide and Add Cocoa
Divide the dough into two equal parts. Add the cocoa powder to one half and knead until fully combined. Let both doughs rise for about 40 minutes.
Step 3: Shape the Dough
Roll out the plain dough and place the cocoa dough in the center. Fold the plain dough around it and seal it well. Roll it out again into a large circle.
Step 4: Cut and Fill
Cut the dough into triangles. Place Nutella on the wide end of each triangle and roll up into croissant shapes.
Step 5: Proof
Place the croissants on a baking tray and let them proof for about 30 minutes.
Step 6: Bake
Brush with egg yolk and bake at 180°C for about 30 minutes, or until golden brown.
Step 7: Finish
Let the croissants cool slightly, then dust with powdered sugar before serving.
FAQ
Yes! You can swap every ingredient out to a vegan alternative for it to be vegan friendly!
Store the croissants in an airtight container once fully cooled.
They are best eaten fresh but can be kept for a short time at room temperature.
Reheat gently before serving if needed.
Warm them briefly in the oven or air fryer until soft again.
You can also microwave them for a few seconds if needed.
Dust with a little extra powdered sugar after reheating if desired.
EASY NUTELLA STUFFED CHOCOLATE CROISSANTS
Zutaten
Methode
- Combine the milk, water, egg, oil, butter, powdered sugar, yeast, salt, and flour. Knead until you get a soft dough. If it is sticky, add a little more flour until it becomes smooth.
- Divide the dough into two equal parts. Add the cocoa powder to one half and knead until fully combined. Let both doughs rise for about 40 minutes.
- Roll out the plain dough and place the cocoa dough in the center. Fold the plain dough around it and seal it well. Roll it out again into a large circle.
- Cut the dough into triangles. Place Nutella on the wide end of each triangle and roll up into croissant shapes.
- Place the croissants on a baking tray and let them proof for about 30 minutes.
- Brush with egg yolk and bake at 180°C for about 30 minutes, or until golden brown.
- Let the croissants cool slightly, then dust with powdered sugar before serving.
