Cornetti Italiani
Sweeter and softer than a croissant
Italian cornetti: laminated breakfast pastries enriched with sugar, egg and orange zest — softer and sweeter than a French croissant.
- Prep
- 1 hr
- Cook
- 20 min
- Total
- 1 hr 20 min
- Serves
- 12 cornetti
Ingredients
- 500 g bread flour
- 80 g sugar
- 250 ml milk
- 10 g instant yeast
- 2 eggs and zest of 1 orange
- 250 g cold butter for laminating
Instructions
- 01
Make the dough. Mix the enriched dough, knead until smooth and chill 2 hours.
- 02
Laminate. Encase the butter block and do three letter folds, chilling 45 minutes between each.
- 03
Shape. Roll to 4 mm, cut triangles and roll from the wide end without stretching too hard.
- 04
Proof and bake. Proof 2 hours until jiggly, egg wash and bake at 400°F for 16–18 minutes.
Larry’s rule: Butter and dough must be the same firmness. Too cold and the butter shatters; too warm and it leaks.