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🧑🍳 Directions
1. Make the Dough
Dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 10 minutes until frothy.
In a large bowl or stand mixer, combine flour, sugar, salt, eggs, water, vanilla/zest, and the milk-yeast mixture.
Knead for 8–10 minutes, adding the softened butter in small chunks until fully absorbed. The dough should be smooth and slightly sticky.
Shape into a ball, cover with plastic wrap, and refrigerate for 30–60 minutes.
2. Prepare the Butter Layer
Roll the cold butter between two sheets of parchment paper into a rectangle about 15×20 cm (6×8 inches). Keep chilled.
3. Laminate the Dough
Roll out the dough into a large rectangle (approx. 40×20 cm or 16×8 inches).
Place the butter sheet on one side and fold the dough over it (like a letter).
Rotate, roll out again, fold into thirds, wrap and chill for 30 mins.
Repeat the fold-roll-chill process 2 more times.
4. Shape the Cornetti
Roll out the dough into a rectangle (approx. 40×25 cm or 16×10 inches).
Cut into triangles (base about 8 cm / 3 inches).
If desired, place a teaspoon of jam or Nutella at the base and roll up like a crescent.
Place on a baking tray lined with parchment paper.
5. Proof Overnight
Cover loosely with plastic wrap or a cloth and let rise in the fridge overnight (or 2–3 hours at room temp until puffy).
6. Bake
Preheat oven to 180°C (350°F).
Brush with egg wash and bake for 15–18 minutes until golden brown.
Cool slightly and dust with powdered sugar.
☕️ Serving Tip
Serve warm with a cappuccino or espresso, just like at an Italian bar. Enjoy the subtle citrus aroma and buttery layers—molto buono!
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