Italian cornetti

Cornetti is for me the typical Italian breakfast along with a cappuccino....or at least it was for me when I lived in Rome...

Cornetti is not a croissant, the dough is different. I made croissants as well, but I will post the recipe later.....for now enjoy your cornetti!

Cornetti

Dough

320 gr of strong baker’s flour

40 gr of sugar

2 tablespoons of soft butter

pinch of salt

1 egg room temperature and beaten

 zest of 1 orange or lemon. I prefer orange than lemon.

2 teaspoon of instant fried yeast

1/4 cup of water and a little bit more 

Lamination

120 gr of soft butter. Butter has to be a minimun of 80% fat content. 

For the glaze

1  eggyolk  mixed with 4 tablespoons of milk

Sugar for dusting

 

Dissolve the yeast in the water with 10 grams of sugar. Let it aside until it is foamy. In a mixer, place the flour and add all the ingredients except the butter. Kneed it for 10 minutes. add the butter and kneed it for 5 minutes.

Plave the dough in a greased bowl, and let it rise for 1 hour. Fold it the dough four sides. Repeat 3 times every 30 minutes. Let it rise for 2 hours or until it is double in size.

Roll the dough onto a rectangle shape a about 1 cm thickness. Distribute the soft butter in the middle, then fold into three parts. With a knife. cut the sides. Gently, roll it with a rolling pin in the same direction as the cuts, and fold it in three parts. Cover it with plastic film, and leave it in the fridge for 30 minutes. Repeat it three times with resting time of 30 minutes each time in the fridge.

Roll it out to rectangle. Cut into triangles with a knife or pizza cutter. Shape into cornetti by starting rolling from the widest part to the thinnest. Place them over parchment paper, amd let it rise for 1 hour.

Preheat the oven to 365 F), brush each cornetti with the mix of egg yolk and dust it with sugar. Bake them for 15-20 minutes or until golden brown.