The Cornetto (aka croissant)
- 1 cup whole milk
- 1/4 cup sugar
- 1 (1/4-ounce) envelope dry yeast
- 4 cups bread flour
- 4 eggs, lightly beaten
- 1-1/2 teaspoon salt
- 1-1/2 cup unsalted butter, room temperature
- 1-1/4 cups filling (chocolate ganache, lemon curd, or jam)
- Milk for brushing on top
- Confectioners’ sugar for dusting
- Warm milk to 105 – 115 degrees F. Stir in the sugar and yeast.
- Allow the mixture to sit for about 10 minutes until it starts to foam.
- Put 1 cup of the flour in a large bowl. Stir in the yeast mixture until smooth.
- Add the eggs and salt and stir until blended. Add half of the remaining flour and mix until the dough comes together. Transfer the dough to a lightly floured surface. Knead the dough about 3 minutes, adding a little flour at a time.
- The dough should be smooth and no longer sticking to your hands. You should use between 3-1/2 and 4 cups of flour for the total recipe.
- Flatten the dough into a rectangular shape. Spread 1/4 of the softened butter over the dough. Fold the dough up and knead it just enough to incorporate the butter.
- Flatten the dough again and add another1/4 of the butter. Continue this process until all the butter is mixed into the dough. Place the dough in a bowl, cover with plastic wrap, and refrigerate for 4 hours or overnight.
- Divide the dough in half and place one piece on a lightly floured surface.
- Roll the dough into a 15-inch diameter circle. Using a pizza cutter or knife, cut the circle into eight pie-shaped wedges. Add a heaping tablespoon of the filling at the wide end of each wedge. Start from this end to roll each one up. Give the ends of the dough an extra twist to prevent the filling from leaking out.
- Curve the rolls into a crescent shape and place on a parchment-lined baking sheet. Repeat with the other half of the dough. *
- Cover the cornetti with a kitchen towel and allow to rise for 45 to 60 minutes.
- Preheat the oven to 375 degrees F. Brush the tops of the cornetti with milk.
- Bake for 12 to 15 minutes, or until golden brown. Allow to cool for 10 minutes on a wire rack. Sprinkle with confectioners’ sugar, if desired. Serve warm.