Papa's chocolate croissant

Ingredients for 12 servings:

• 375 g flour
• 1 packet of yeast (dry yeast)
• ½ tsp salt
• ½ lemon(s), the peel
• 50 g sugar
• 175 ml milk
• 75 g butter, soft
• Nutella, for filling
• Egg(s), beaten and sugar for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

not just for children

Sift flour into a bowl and mix with the yeast, salt, lemon zest, and sugar. Add the softened butter in pieces. Knead with enough milk to form a smooth dough that should pull away from the sides of the bowl. Cover with a damp kitchen towel. Fill a larger bowl with warm water and place the bowl containing the yeast dough in it. Let it rise for about 1 hour. In the meantime, line a baking tray with baking paper. Knead the dough again on a lightly floured surface, roll out to about 1 cm thick, and cut out about 12 equal-sized triangles. Add about 1 teaspoon of Nutella to each triangle and roll up. Place the croissants on the baking tray, leaving plenty of space between them, brush with a little beaten egg and sprinkle with a little sugar. Let rest for 15 minutes. Meanwhile, preheat the oven to 200°C. Bake the croissants for about 10-15 minutes until golden brown. They will keep well for 2-3 days.