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Cornetti, the Italian Croissants

Cornetti, the Italian croissants
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Indulge in the delightful experience of making Cornetti, the Italian croissants, from scratch. These buttery, flaky pastries are perfect for breakfast or as a sweet snack. Infused with zesty orange and aromatic vanilla, each bite melts in your mouth, offering a treat that is not only delicious but also visually impressive. Ideal for brunch gatherings or personal indulgence, this easy-to-follow recipe will elevate your baking skills and impress your family and friends.

Ingredients

Scale
  • 250 g bread flour
  • 250 g all-purpose flour
  • 8 g fine sea salt
  • 24 g fresh compressed yeast
  • 100 g whole milk
  • 80 ml water
  • 2 eggs (lightly beaten)
  • 100 g sugar
  • 1 vanilla bean (seeds)
  • Zest of 2 organic oranges
  • 60 g room temperature butter (for dough)
  • 250 g room temperature butter (for lamination)
  • 2 tablespoons whole milk (for brushing)
  • 100 g sugar (for syrup)
  • 100 g water (for syrup)
  • 1/2 vanilla bean (for syrup)

Instructions

  1. In a stand mixer bowl, combine bread flour, all-purpose flour, and salt.
  2. Dissolve yeast in warm milk; add to the flour mixture with water and beaten eggs. Knead on low speed for about ten minutes until smooth.
  3. Blend in room temperature butter, sugar mixed with vanilla seeds, and orange zest; knead again until fully combined.
  4. Shape dough into a ball and refrigerate in a plastic bag for 24 hours.
  5. Prepare the butter sheet by spreading room-temperature butter between parchment paper; chill.
  6. Roll out chilled dough into a disk larger than the butter sheet; encase the butter like an envelope.
  7. Roll out dough lengthwise to triple its length; perform a three-fold technique.
  8. Rotate dough and repeat rolling to quadruple its length; perform a four-fold method.
  9. Wrap in plastic wrap and refrigerate for one hour.
  10. Roll out into a rectangle; cut triangles measuring approximately 20 pieces total.
  11. Roll each triangle from the short side toward the point; tuck the tip underneath.
  12. Arrange on a tray lined with parchment paper to rise for two hours in a warm place until doubled in size.
  13. Preheat oven to 375°F (190°C). Brush risen croissants with milk and bake for about 15-17 minutes until golden brown.
  14. While baking, prepare syrup by simmering sugar with water and half-opened vanilla pod until slightly thickened; cool down.

Nutrition

Find it online: https://madebykiara.com/cornetti-the-italian-croissants/