Directions

1. 1Heat the milk for 1 minute, heat: 1 minute, speed 1.
2. 2Add the yeast, the sugar, the olive oil, the vanillin and the egg yolks, mix: 10 seconds, speed 4.
3. 3Add the flour, the strong flour and a pinch of salt, knead: 1 minute, “wheat” button.
4. 4Remove the dough from the Bimby bowl and place it in a bowl to rise to double its size (approximately 2 hours).
5. 5Punch down the dough and place it in the Bimby bowl, knead for 1 minute, “wheat” button, then roll it out with a rolling pin into a large triangle.
6. 6Roll up the triangle from the wide side towards the tip of the triangle. Let the dough rest for another hour.
7. 7Brush the dough with the egg yolk beaten lightly with the milk and sprinkle with the sugar grains and almond slices.
8. 8Bake the croissant in a preheated oven at 160C for approximately 30 minutes. (I baked the croissant at 180°C for approximately 25 minutes, if it browns too much, place a sheet of aluminum foil on the croissant.).
9. 9Place it on a wire rack to cool slightly. In the meantime, melt the Nutella over a double boiler. Cut the croissant, fill it with the Nutella and sprinkle it with confectioners’ sugar.