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Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm milk and water. Add the sugar and sprinkle the yeast over the liquid. Stir gently, then let it sit for about 5-10 minutes, until it becomes frothy and bubbly. This means the yeast is active and ready to go!
2. Make the Dough:
In a large bowl, mix together the flour and salt. Make a well in the center, then add the frothy yeast mixture, eggs, honey, and vanilla extract.
Mix everything together until a dough starts to form. Once it comes together, knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
Add the softened butter gradually and continue to knead the dough until it’s soft, smooth, and slightly tacky (but not sticky). You may need to sprinkle a little flour to help with the kneading, but avoid adding too much flour as it could make the dough tough.
3. First Rise:
Once the dough is ready, place it in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise for about 1-2 hours, or until it doubles in size. This slow rise will help the dough become light and fluffy.
4. Roll and Layer the Dough:
Once the dough has risen, punch it down to release any air bubbles. Roll the dough into a rectangle about 1/4 inch thick.
Brush the surface of the dough with melted butter (reserve some for later). Now, fold the dough into thirds like a letter (just like you’re folding a piece of paper), then roll it out again into a rectangle.
Repeat the folding and rolling process two more times. This will create the buttery layers that give cornetti their signature flakiness.
5. Shape the Cornetti:
After the final rolling, cut the dough into triangles (about 6 to 8 per sheet, depending on the size you prefer).
Place a small dollop of your chosen filling at the base of each triangle (if you want to add jam, Nutella, or pastry cream, now’s the time).
Roll the dough up from the base of the triangle to the tip, gently curving the edges to form a crescent shape. Place the rolled cornetti on a parchment-lined baking sheet, leaving a bit of space between each one.
6. Second Rise:
Cover the shaped cornetti with a kitchen towel and let them rise again for about 1 hour. This will allow them to become even softer and fluffier.
7. Bake the Cornetti:
Preheat your oven to 375°F (190°C).
Once the cornetti have risen, brush the tops lightly with the beaten egg for a shiny, golden finish.
Bake for about 15-20 minutes, or until the cornetti are golden brown and puffed up.
8. Serve:
Let the cornetti cool for a few minutes on a wire rack. Serve them warm with a coffee or cappuccino, just like in an Italian bar!
Tips for Success:
Flaky Layers: Be sure to brush the dough with butter between the folds for the best, flakiest layers. The butter helps create the signature texture of the cornetti.
Filling Variations: You can experiment with different fillings, such as chocolate spread, custard, or even lemon curd. Just make sure to use small amounts so the dough can rise properly without getting too soggy.
Storage: Cornetti are best eaten fresh, but if you have leftovers, store them in an airtight container for up to 2 days. You can also freeze the dough after the first rise and bake them later for fresh cornetti whenever you want.
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