Italian
Cornetto
A classic Italian breakfast cornetto, softly laminated with butter, citrus zest, honey, and vanilla. It bakes up tender and golden, with a delicate sweetness and a glossy finish.
Ingredients
- Strong bread flour150g
- Whole milk, cold60g
- Egg, beaten1 small, divided
- Caster sugar25g
- Mild honey1 tsp
- Fresh yeast5g
- Fine sea salt3g
- Unsalted butter, softened for the dough15g
- Unsalted European-style butter, cold for laminating60g
- Finely grated orange zest1/2 tsp
- Finely grated lemon zest1/4 tsp
- Vanilla extract1/4 tsp
- Apricot jam1 tbsp
- Water1 tsp
Method
- Dissolve the fresh yeast in the cold milk, then mix with the flour, half of the beaten egg, sugar, honey, citrus zests, vanilla, and salt.
- Knead for 6 to 8 minutes until the dough is smooth, then knead in the softened butter until fully absorbed and elastic.
- Shape the dough into a flat rectangle, cover it, let it rest at room temperature for 30 minutes, then refrigerate overnight.
- Place the cold laminating butter between two sheets of parchment and beat it into a neat 10 by 12 cm rectangle, then chill until firm but pliable.
- Roll the chilled dough into a rectangle twice the length of the butter, place the butter in the center, and fold the dough over it to seal completely.
- Roll the dough into a long rectangle and make one letter fold by folding the top third down and the bottom third up over it.
- Wrap and chill the dough for 30 minutes, then repeat the rolling and letter fold two more times, chilling 30 minutes between folds.
- After the final fold, chill the dough for at least 1 hour until relaxed and firm.
- Roll the dough into an 18 by 30 cm rectangle, trim the edges lightly, and cut it into 2 long triangles.
- Make a small notch at the base of each triangle, gently stretch the tip, and roll each triangle from base to point into a crescent shape.
- Place the cornetti on a parchment-lined tray with the tips tucked underneath, cover loosely, and proof at room temperature for 2 to 3 hours until very puffy and slightly jiggly.
- Heat the oven to 180°C and brush the cornetti gently with the remaining beaten egg.
- Bake for 16 to 18 minutes until deeply golden and crisp at the edges.
- Warm the apricot jam with the water, strain if needed, and brush a thin glaze over the hot cornetti.
- Let the cornetti cool for 10 minutes before serving, so the crumb finishes setting.
Common questions
Can I substitute instant dry yeast for fresh yeast in cornetto dough?
Yes. Use about one-third the weight of fresh yeast: 15 g fresh yeast equals roughly 5 g instant dry yeast. Mix it directly with the flour, since instant yeast does not need dissolving in the milk first.
How long does cornetto dough need to rest and chill before shaping?
Plan on an overnight refrigerator rest after the first mix, then multiple 30-minute chill periods between laminating turns. If the dough feels soft or sticky, give it a little longer in the fridge before rolling.
What are the most common mistakes when making laminated cornetto dough?
The biggest mistakes are butter that is too hard or too soft, over-flouring while rolling, and letting the dough warm up. If the butter breaks through or melts, chill immediately and stop rolling until firm again.
How should I store unbaked or baked cornetto?
Unbaked shaped cornetto can be refrigerated overnight or frozen before proofing. Baked cornetto keep best at room temperature for 1 to 2 days in an airtight container, or freeze well wrapped for up to 1 month.
What is the best way to serve cornetto?
Serve cornetto warm or at room temperature, ideally lightly glazed with apricot jam for shine. They’re excellent plain, or split and filled with jam, pastry cream, or chocolate spread. Warm them briefly before serving for the best texture.