I decided to bake an apple pie, because I could not wait any longer for it to be served at the Christmas dinner table.
Where are all of my bakers?
Side Note: For anyone who loves butter, this is my favorite and I highly recommend it to everyone! Especially those that like to eat sticks of butter 🤤
https://www.occelli.it/en/butter
#Bake #HomeMade🏡 #Baking 👩🍳
#ApplePie 🍏 #Foodstr 🥧 #Butter 🧈 
nostr:npub1gnwpctdec0aa00hfy4lvadftu08ccs9677mr73h9ddv2zvw8fu9smmerrq what do you think 😁
Looks great! I wish I could smell it and I would absolutely eat a piece. I'm really curious about that butter. I think I might order some to try it.....they also have some good looking cheese....
I can tell you the entire house smells like Christmas 🎄
I wish I could give you a slice while it’s warm with a side of home made vanilla ice-cream 😍
Let me know what you think of the butter if you try it. Oh I have not tried their cheese, but I bet it’s good.
Oh man thinking of fresh made pie with homemade ice cream is making me salivate. 🤤
You are my kinda guy haha! This is what dreams are made of 100% 🥧 + 🍨 = 🤤
nostr:npub1wc4rc9wxl2gfzxl384g0cw3f79nrms0sfdpe02y7aasy7c3we4sqd0qywr this one I did bake 😜
Yes I need to, I’m just scared I’ll get addicted 😅
Looks great! 🤤 Time to bake something good today. Have you ever made croissants with that butter?
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 😅
Delicious croissants 🥐🥐🤤 recipe is similar to what I was following - https://www.weekendbakery.com/posts/classic-french-croissant-recipe/
Except they recommend to prepare dough over 3 days.
Will see if I can Occelli butter and how it tastes differently.
Ohhh these also look good.
