Coffee-Flavored Italian Croissants

Mix eggs and milk, blend to obtain a single solution and set aside

In a bowl, combine flour with yeast and about one-third of the liquids, mixing until absorbed, then add salt and sugar

Continue adding the liquids little by little, adding more when the previous are absorbed

Once all liquids are added, add the softened butter, divide the dough into two-thirds and one-third, add the coffee dissolved in water to the smaller part and let it absorb, then let both doughs rise until doubled

Roll out both doughs into thin rectangles, stack them, cut and roll into croissants, and let rise again until doubled

Brush with an egg and milk mixture and bake in the oven at 180°C for about 12-14 minutes

Make the caramel by heating sugar to about 150°C, let it cool slightly, dip the croissants, and when the caramel is cool, fill with cream