Maxi Nutella Croissant

• 1 cup milk
• 1 cube yeast brewer's
• 3 tablespoons sugar
• 6 2/3 tablespoons olive oil
• 2 teaspoons vanilla extract
• 3 egg yolks
• 3 5/8 cups all purpose flour
• 3/4 cup strong flour
• salt
• 1 egg yolk
• 1 tablespoon milk
• sugar grains
• sliced almonds
• confectioners sugar
• Nutella

1. Heat the milk for 1 minute, heat: 1 minute, speed 1.
2. Add the yeast, the sugar, the olive oil, the vanillin and the egg yolks, mix: 10 seconds, speed 4.
3. Add the flour, the strong flour and a pinch of salt, knead: 1 minute, "wheat" button.
4. Remove the dough from the Bimby bowl and place it in a bowl to rise to double its size (approximately 2 hours).
5. Punch 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. Roll up the triangle from the wide side towards the tip of the triangle. Let the dough rest for another hour.
7. Brush the dough with the egg yolk beaten lightly with the milk and sprinkle with the sugar grains and almond slices.
8. Bake the croissant in a preheated oven at 160C for approximately 30 minutes. (I baked the croissant at 180u0b0C for approximately 25 minutes, if it browns too much, place a sheet of aluminum foil on the croissant.).
9. Place 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.

milk, yeast, sugar, olive oil, vanilla, egg yolks, flour, flour, salt, egg yolk, milk, sugar, almonds, confectioners sugar, nutella

Taken from www.yummly.com/recipe/Maxi-Nutella-Croissant-530908 (may not work)