Prepare a yeast dough from the ingredients mentioned. For the nougat cones of one egg, keep the egg yolk for brushing. Let the dough rise for 20 minutes.
Roll out the yeast dough into a circle and cut into 12 pieces like a cake. Spread small Nutella dots on the outer edge with two spoons. Roll the pieces up into croissants from the outside in. Then bend the ends inwards a little.
Place on a greased baking sheet and let rise for another 10 minutes. Before baking, brush with the retained egg yolks and sprinkle with granulated sugar.
Bake at 200 ° C for about 20 minutes.
You can halve the dough again before rolling it out. So instead of 12 big ones you get 24 smaller croissants.
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