Italian Cornetto

7 steps. Take it one step at a time.

1. 01

   In a small bowl, dissolve the yeast

   In a small bowl, dissolve the yeast in lukewarm milk (250ml / 1 cup) and let it sit for 5-10 minutes until frothy.

   10 min
2. 02

   Combine the flour, sugar, honey, egg, and vanilla extract

   In a large mixing bowl or stand mixer, combine the flour, sugar, honey, egg, and vanilla extract.

3. 03

   Add the yeast mixture

   Add the yeast mixture to the flour. Knead until a smooth dough forms, then incorporate the 50g of softened butter and salt. Knead for another 10 minutes until elastic.

   10 min
4. 04

   Place the dough in a greased bowl

   Place the dough in a greased bowl, cover, and let rise in a warm place for about 2 hours, or until doubled in size.

   2 hr
5. 05

   Flatten the 250g of cold butter

   Flatten the 250g of cold butter into a rectangle between sheets of parchment paper. Roll out the risen dough into a larger rectangle, place the butter block in the center, and fold the dough over it. Perform three sets of 'folds' (turning and rolling), chilling the dough for 30 minutes between each set.

   1 hr 30 min
6. 06

   Roll the final dough

   Roll the final dough to a thickness of 5mm. Cut into long triangles. Roll each triangle from the base to the tip to form a crescent shape.

7. 07

   Place the cornetti

   Place the cornetti on a baking sheet, cover, and let rise for 1 hour. Bake at 180°C (356°F) for 15-20 minutes until golden brown.

   20 min