For the Nutella croissants, mix hot water and milk. Add sugar and yeast and mix.
Put 400 g sifted flour into a mixing bowl, add the dissolved yeast and knead into a smooth dough. Leave to rise in a warm place for about 20 minutes.
Put the rest of the flour, eggs and egg yolks, salt and vanilla sugar in a mixing bowl, add the yeast dough. Knead well, then incorporate the butter piece by piece.
Let the dough rise for another 30 minutes. Roll out the dough about 2 mm thin and cut out triangles (10 cm in size).
Place a teaspoon of Nutella in the center of each. Fold in the left and right corners a bit, roll up and form croissants.
Brush the Nutella croissants with beaten egg, let them rise again and bake at 200° for about 15 minutes.
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