Cornetto, the iconic Italian brioche that we eat for breakfast, softer and less crispy of a French croissant, it is served warm in the Italian bars to free the citrusy aromas of the zest and the sweetness of the vanilla, while the buttery texture melts in your mouth.
I have already written about Cornetti, the iconic Italian breakfast and how, unfortunately, most of the cornetti that you taste in the Italian bars are deep frozen, that is not a bad thing in itself, but according to this overview https://www.dionidream.com/report-ecco-quanto-fanno-male-i-cornetti-del-bar/this lovey breakfast has at least %80 of its fats from palm oil, a lot of glucose and fructose. Not very healthy!
It is absolutely worthy to prepare the at home. Double or triple your dose, deep freeze them at the end of phase 6 and you will have a delicious Italian breakfast ready for nearly a month!
For the pastry
500 gr of flour
50 gr of sugar
50 gr of butter
pinch of salt
250 gr of water
1 teaspoon of mixed zest of lemon and orange
some drops of vanilla extract
50 gr of milk at room temperature
12 gr. dried yeast
To laminate the dough
250 gr of soft butter
For the glaze
1 beaten egg mixed with 2 tablespoons of milk
a little raw cane sugar for dusting on top
1. Dissolve the yeast in the warm water and stand for 5 minutes. Put the flour in the bowl of a standing mixer make an hole pour in the yeasted water, the milk and the sugar and let it rise for about 15 minutes, the mix with the hook on low speed for 1 minutes, add the softened butter, the orange zest, the vanilla and mix well mix at low speed for about 20 minutes, the dough should be very elastic.
2. Place the dough into an oiled bowl, cover with streach film and rest for half an hour in a warm place.
3. Meanwhile take the butter for the lamination, put it between two sheet of baking paper , stretch it into a rectangle of 25 X 20 cm and 3mm hight. Place it back in the refrigerator.
4. Roll the dough onto a floured surface to shape a rectangle about 50×22 and 3 mm thick. Place the square of butter in the the rolled out dough so that it covere 2/3 of the dough, then fold into three like a business letter and roll gently, cover with strech film and rest in the fridge for 30 minutes. After that roll the dough into a rectangle then fold into three again, cover with strech film and rest in the fridge for 30 minutes. Repeat two more time.
5. After the dough has rested for the fourth time, roll it again in a 55X22 cm rectangle 3 mm thick. Cut the rectangle in triangles. Roll each triangle onto itself starting from the base and gently stretching the dough. Once they are rolled gently curve them to form a crescent
6. Lay them onto a tray lined with baking paper cover the tray with stretch film and let them rise in a warm place until at least doubled
7. Preheat the oven to 200 C. glaze the cornetti, dust the with sugar and bake for 15-20 minutes or until golden brown.
With the prepared dough you can prepare AMAZING cinnamon rolls, just follow the passages here