World’s Best Cornetti Italian Croissant Brioche

World's Best Cornetti Italian Croissant Brioche

Ingredients

How to Prepare

5 cups of Bread Flour (Unenriched and Unbleached) 

½ cup of Brown Sugar

1 tsp of Vanilla

1 tsp of Salt

2 tbsp of Honey

4 tsp of Active Yeast

1 cup of Whole Milk (warm)

2 Whole Eggs (range free)

1 Lemon (zest)

1 lb Unsalted Butter

2 tbsp Milk

2 tbsp White Sugar

1 tsp Olive Oil

Filling Choice:

Nutella

Apricot Preserves

Raspberry Preserves

(Whatever you like!)

  1. Activate the yeast – Using a mixing bowl, combine the warm milk, honey and active yeast and slightly stir, let set for 5-10 minutes.
  2. Separate ½  cup of flour for dusting and set aside.
  3. Using the remaining 4½ cups of flour, add brown sugar and salt then stir well.
  4. Begin cubing the butter, separate 6 tbsp for dough.
  5. Pour the flour dry mixture onto your hard work surface, then open and create a well.
  6. Crack 1 egg into the middle of the well and stir well without involving the flour walls.
  7. Add lemon zest, vanilla and ⅓ of milk and yeast mixture to the egg in the center of the well and mix well.
  8. Continue to mix and ass a small amount of flour, as the mixture begins to thicken then gradually add more milk/yeast mixture as you continue to stir.
  9. Once mixture has thickened, add 6 tbsp of butter to middle.
  10. Mix well and start to incorporate four into mixture.
  11. Use baker’s scraper to form the dough until you do not see any loose liquid or flour. 
  12. Use your hands to incorporate the dough together and roll it out.
  13. Use the flour you set aside to dust the hard surface and your dough then knead for 8-10 minutes.
    1. When the dough is stretchable without breakage is when you know the dough is ready.
  14. Use a mixing bowl, spread 1 tsp of olive oil on bottom and on top of dough to avoid sticking and cover with plastic wrap.
    1. Place dough in refrigerator for 3 hours.
  15. Fold a piece of parchment paper to 8×7 inches, then open it up and place the remaining butter in the middle.
    1. Use a rolling pin to ‘beat’ the butter.
    2. Form the butter to fit the measured amount and be wrapped flat.
    3. Place in refrigerator. 
  16. After 3 hours, take the plastic wrap off the mixing bowl and knock down the dough.
  17. Place plastic wrap on the hard surface and place on top of it.
    1. Try to form into a square by spreading lightly.
  18. Wrap the dough in plastic wrap and place back in refrigerator for 3 hours to chill.
  19. Once dough is chilled, unwrap the dough and dust the hard surface with flour.
  20. The dough should be 15×7 inches.
    1. Use rolling pin to manipulate dough.
  21. Remove wrapped butter from the refrigerator and place on the top half of the dough.
  22. Fold the dough on top of the butter.
  23. Take the rolling pin to roll the dough and butter mix to  24 inches long and 8 inches wide.
  24. Fold the dough into 2/3 and flip dough so fold is towards hard surface.
  25. Roll the dough again to reach 24 inches long and 8 inches wide.
  26. Fold the dough in half and repeat the rolling to 24 inches long and 8 inches wide.
  27. Fold the dough into thirds (like a letter in an envelope).
  28. Dust the hard surface and roll to 12 inches long.
  29. Wrap the dough in parchment paper and place on top of baking sheet and place in refrigerator for about 30-40 minutes.
  30. Dust the hard surface and place dough on counter.
  31. Cut the dough in half and roll the dough our into two 20 inch long and 8 inch wide sections.
    1. Use a ruler to cut 4 inch bottomed triangles.
  32. Preheat the oven to 425 degrees.
  33. After cutting all of the dough, you should have 20 cornettis in total.
  34. Take the heal of the cornetti and peel back then roll.
  35. Place the cornettis onto baker sheet covered with parchment paper.
  36. Create the egg wash by using a mixing bowl to combine  2 tbsp of milk and 1 whole egg then stir well.
  37. Brush the egg wash onto each cornetti.
  38. Place the cornetti aside for about 2 hours. 
    1. Each cornetti should be bigger than before.
  39. Brush the egg wash onto each cornetti once more and sprinkle the sugar on top of each.
  40. Place the cornettis in the oven at 425 degrees for 6 minutes.
    1. Check on the cornettis every 4-5 minutes.
    2. You may have to turn them to cook equally.
    3. After cooking for 6 minutes, turn the heat in the oven down to 375 degrees for 12-15 minutes.
  41. Plate and add filling of choice.
    Enjoy!

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