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
- Zest from 2 organic oranges
- 60 g butter (room temperature)
- 250 g butter (for laminating)
- 2 tablespoons whole milk (for brushing)
- 100 g sugar (for syrup)
- 100 g water (for syrup)
Instructions
- The day before baking, mix bread flour, all-purpose flour, and salt in a stand mixer bowl.
- Dissolve yeast in warm milk and whisk into the flour mixture with water and eggs. Knead on low speed until smooth.
- Incorporate butter, sugar mixed with vanilla seeds and orange zest; knead until fully combined.
- Chill dough in a large plastic bag in the fridge for 24 hours.
- Prepare a butter sheet by shaping room temperature butter between parchment paper and refrigerate overnight.
- Roll out chilled dough larger than the butter sheet; encase butter within dough like an envelope.
- Laminate by rolling out lengthwise and performing folds as instructed; chill again.
- Shape into triangles, roll each into cornetti, and let rise until doubled in size.
- Brush with milk before baking at 375°F (190°C) for about 15 minutes until golden brown.
- Brush warm cornetti with syrup made from simmering sugar and water with vanilla.
- Prep Time: 4 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 4g
- Cholesterol: <50mg