How to Make Cornetti : Fragrant Italian Croissants Like the Bars

Step-by-Step Instructions: How to Make Cornetti

Step 1: Prepare the Dough

1. Activate the Yeast: In a small bowl, combine the warm milk with the yeast and 1 teaspoon of sugar. Stir until dissolved and let it sit for about 10 minutes, until it becomes frothy. This step ensures that the yeast is activated properly.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Create a well in the center of the flour mixture.
3. Combine Wet Ingredients: Into the well of the flour, add the activated yeast mixture, egg, honey, and vanilla extract (if using). Mix with a wooden spoon or dough hook attachment until the dough starts to come together.
4. Knead the Dough: Add the softened butter (cut into pieces) to the dough and knead it into the mixture. If you’re using a stand mixer, mix on medium speed for about 8-10 minutes until the dough is smooth and elastic. If kneading by hand, it may take a bit longer, but aim for a soft, smooth dough that’s not too sticky.
5. Let the Dough Rise: Once your dough is smooth and elastic, cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise for about 1 to 1.5 hours, or until it has doubled in size.

Step 2: Prepare the Butter Layer (Laminating the Dough)

1. Shape the Butter: Once your dough has risen, it’s time to prepare the butter layer. Take the cold butter and cut it into small cubes. Lay the cubes out between two sheets of parchment paper and gently pound them with a rolling pin until the butter is flattened into a large rectangle. The butter should be cold but pliable—if it gets too soft, refrigerate it again for a few minutes.
2. Roll Out the Dough: Once the butter is ready, punch down the dough to release any air bubbles, then turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 10×12 inches (25×30 cm).
3. Laminating Process: Place the cold butter in the center of the dough, folding the dough over the butter like an envelope. Pinch the edges to seal the butter inside. Now, roll the dough into a long rectangle, about 1/4 inch (6mm) thick. Fold the dough into thirds, like folding a letter, and refrigerate for 30 minutes.
4. Repeat the Laminating Process: Take the dough out of the refrigerator, roll it out again into a long rectangle, and fold it in thirds. Refrigerate for another 30 minutes. Repeat this process 2-3 times to create layers of butter and dough.

Step 3: Shape the Cornetti

1. Roll Out the Dough: After completing the laminating steps, roll the dough out into a large rectangle again, about 1/4 inch thick.
2. Cut and Shape: Cut the dough into triangular wedges (about 6 to 8 pieces depending on the size you prefer). For classic cornetti, you can either roll them up like croissants or shape them into a crescent by folding the edges of the triangle inward.
3. Add Filling (Optional): If you’d like to add filling to your cornetti, place a teaspoon of jam, Nutella, or pastry cream in the center of each triangle before rolling it up.

Step 4: Let the Cornetti Rise Again

Place the shaped cornetti on a baking sheet lined with parchment paper, leaving some space between each one. Cover the tray loosely with a towel or plastic wrap and let the cornetti rise for another 1 hour or until they’ve puffed up and doubled in size.

Step 5: Egg Wash and Bake

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Apply Egg Wash: Before baking, brush each cornetto with the beaten egg wash for a golden, glossy finish.
3. Bake: Bake the cornetti in the preheated oven for 15-18 minutes, or until golden brown and puffed up. Keep an eye on them toward the end of baking to avoid overbaking.

Step 6: Cool and Serve

Once the cornetti are golden brown and delicious, remove them from the oven and let them cool slightly. Dust them with powdered sugar, if desired, or enjoy them as they are. Serve them warm with a hot cup of coffee, cappuccino, or a glass of fresh juice for a truly Italian breakfast experience.

Tips for the Perfect Cornetti

1. Cold Butter: Make sure your butter stays cold during the lamination process. If it softens too much, the dough can become greasy, and the layers won’t form properly.
2. Be Patient with Rising: Allow your dough to rise slowly at room temperature. Don’t rush the fermentation process—it’s what helps create the soft, airy texture of the cornetti.
3. Try Different Fillings: Experiment with your fillings! If you love chocolate, add a few chunks of dark chocolate or a dollop of Nutella in place of jam for a richer treat.
4. Don’t Skip the Butter Layers: The lamination process is key to achieving the soft, flaky texture of cornetti. Don’t skip it if you want that authentic, melt-in-your-mouth quality.

Why Cornetti Are a Perfect Treat

• Authentic Italian Flavor: With the sweet, buttery dough and delicate layers, cornetti offer a true taste of Italy, right from your kitchen.
• Versatile: You can fill them with fruit preserves, chocolate, or even enjoy them plain, giving you endless options for flavor.
• Perfect for Breakfast: Cornetti is ideal for breakfast or brunch. Pair them with an espresso or cappuccino for the quintessential Italian morning ritual.

Conclusion

Making cornetti at home is an incredibly rewarding experience that brings a taste of Italy straight to your kitchen. With a bit of time and patience, you can craft these fragrant, buttery croissants and enjoy them