Yes and it’s amazing!

Ingredients:

1. For the Dough:

- 500g all-purpose flour

- 140ml warm water

- 140ml warm milk

- 55g sugar

- 40g softened Beppino Occelli butter

- 11g instant yeast

- 10g salt

2. For the Butter Layer:

- 250g of Beppino Occelli butter

3. For the Egg Wash:

- 1 egg

- A pinch of salt

Instructions:

1. Prepare the Dough:

- Mix flour, sugar, yeast, and salt in a large bowl.

- Add warm milk, water, and Beppino Occelli butter. Mix to form a slightly sticky dough.

- Knead until smooth and elastic, about 10 minutes.

- Cover the dough and let it rest for 1 hour in a warm place.

2. Prepare the Butter Block:

- Place the Beppino Occelli butter between two sheets of parchment paper.

- Pound and roll out to a rectangle, about 1cm thick.

- Refrigerate until firm but still pliable.

3. Laminate the Dough:

- Roll out the dough to a rectangle twice the size of the butter block.

- Place the rolled out Beppino Occelli butter on half of the dough, fold the other half over.

- Seal the edges and gently roll out to a larger rectangle.

- Fold the dough into thirds, like a letter.

- Wrap and chill for 1 hour. Repeat the rolling and folding process two more times with chilling in between.

4. Shape the Croissants:

- Roll the dough to a rectangle, then cut into triangles.

- Roll each triangle from the base to the tip, forming a croissant shape.

- Place on a baking sheet, cover, and let them rise until puffy.

5. Bake:

- Preheat the oven to 200°C (400°F).

- Brush croissants with egg wash.

- Bake for 15-20 minutes, until golden brown.

6. Cool & Serve:

- Cool on a wire rack. Serve warm or at room temperature. Although this is where I usually burn my mouth and fingers because I can’t wait for them to cool down 😅