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Yields: 10–12 cornetti
Prep Time: 30 min
Resting/Proofing: 8–12 hours (overnight preferred)
Baking Time: 15–18 min
🥐 Ingredients
For the dough:
500 g (about 4 cups) all-purpose flour (or half “00” flour, if available)
70 g (⅓ cup) sugar
1 tsp salt
10 g (1 tbsp) active dry yeast or 15 g fresh yeast
1 egg + 1 yolk
200 ml (¾ cup + 1 tbsp) warm milk
50 ml (just over 3 tbsp) water
1 tsp vanilla extract or zest of 1 lemon or orange
100 g (7 tbsp) unsalted butter, softened
For layering:
100 g (7 tbsp) cold unsalted butter
For finishing:
1 egg yolk + a splash of milk (for egg wash)
Powdered sugar (for dusting)
Optional fillings: apricot jam, Nutella, pastry cream
🧑🍳 Directions
see continuation on next page
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