The Bar Lume’s Cornetti

I cornetti del Bar Lume in italiano 

Bar Lume is an Italian bar in a small sea resort near Pisa (when I read the novels it sounds like Vecchiano), four old geezers and Massimo the Barman, spend their time chatting, arguing, and theorizing about murders in town. The four old men analyze crimes and suspects and Massimo analyzes them with sarcastic wit. The author, Malvaldi, uses a colorful proseto describe a way of living that resists despite the hordes of tourists tha came in the summersin the small beach town. Every morning Massimo put in the oven frozen Italian Cornetti, that are not at all like the French croissant, their have a richer smell (due to the presence of of orange and lemon zests and vanilla) a more sugary flavor and a fluffier texture. In my family we all love Cornetti but after I read an article about the harm of theingredients used  in professional pastry, I have tried to prepare them myself. The original recipe is quite complex, I will give it later. But this one is easy to prepare, if you double the doses, you can freezea batch of them and have your fresh Cornetto every morning.

Ingredients:

550 gr strong flour (like Manitoba)

180 gr milk

70 g water

70 gr sugar (+ more for the layers)

10 gr of dry yeast

2 eggs

1 teaspoon of vanilla extract

1 orange grated peel

1 lemon grated peel

70 gr of butter (+ about 100 gr of room temperature butter for the layers)

A pinch of salt

1 egg for the glaze

Directions

The sponge:

1. Sprinkle yeast and sugar into 100 gr of warm milkin the bowl of a stand mixer and stir to dissolve
2. Set it  to rise in a warm place for about one hour.

The dough:

1. Mix the flour with saltand add it to the sponge, pour in the batter the remaining milk and the water.
2. Attach the dough hook to the mixer and knead it until you have a smooth and elastic dough (about 10 minutes at medium speed) then add all the remaining ingredients and knead it for another 10-15 minutes.
3. Work it a bit on a floured surface, cover with plastic wrap and let it rise another hour (but it depends on room temperature, less if it is a hot summer day).
4. Knock back and divide the dough in eight small ball. Let it rise for another hour.
5. Knock back the first ball and roll with a pin until 2-3 mm high, spread the with butter uniformly, sprinkle with sugar and cover with another rolled dough When you have 8 layer, cut the dough in 16 triangles and roll it Let it rise for another half an hour.
6. Make an egg glaze by lightly beating the egg
7. Brush the top of each cornetto with the glaze. Bake it in a preheated oven at 200°C for about 20 minutes until golden and hollow-sounding when tapped underneath. If you have a steam oven like me, then start with the low humidy program for about 10 minutes and then turn to the convection bake for the rest of the time.