Dough to prepare homemade croissants! With nutella they are peerless

Ingredients:
for the dough:
warm water - 400 ml (13.5 fl oz)
yeast - 8 g (0.29 oz)
sugar - 100 g (3.5 oz)
Hydrate the yeast for 5 min

flour - 800 g (28.2 oz)
salt - 5 g (0.18 oz)
egg whites - 1 piece
oil - 75 ml (2.5 fl oz)
TO LEAVEN 30 minutes

for the filling:
melted butter to grease - 150 ml (5.07 fl oz)
starch - 15 g (½ oz)
nutella - 100 g (3.5 oz)
TO REST 10 minutes in the tray
milk - 25 ml (0.85 fl oz)
yolks - 1 piece
IN THE OVEN 180 °C (356 °F)/25 minutes

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