Mix the baking mix with eggs, melted butter and water.
Divide the dough in two, form each portion into two large balls, put them on a piece of baking paper and roll out to a size of approx. 28 cm. TIP: The dough can be easily formed and flattened with wet hands.
Pre-cut into 8 pieces each using a pizza cutter.
Filling and rolling up
Mix hazelnut filling with milk and Nuketo.
Dollop 1 tsp of filling on each slice (leave a distance of approx. 2 cm from the outer edge). Roll the dough over the filling starting from outside and crimp the edges tightly. Now fold the left-over triangular flap over the center and press down firmly.
Bake in the preheated oven at 175° C (fan) for about 30 minutes. Extend baking time by approx. 10 minutes when using upper and lower heat. After baking, wrap into a kitchen cloth when still hot and allow to cool – this way, the croissants turn out especially soft and tender.
Optional: Dust with erythritol powder when still hot OR allow to cool, pour over melted chocolate magic and dust with erythritol powder.