Italian cuisine · Breakfast & Eggs

Cornetto

The Italian breakfast pastry – sweeter and softer than the French croissant.

Ingredients · for 10 servings

• 500 g flour
• 250 g cold butter
• 80 g sugar
• 2 eggs
• 1 sachet dried yeast
• 200 ml lukewarm milk
• 1 orange (zest)
• 1 tsp salt
• Pearl sugar

Instructions

1. Knead the flour, yeast, milk, sugar, one egg, orange zest and salt into a dough and chill for 1 hour.
2. Beat the butter into a slab and fold it into the rolled-out dough.
3. Do three turns: roll out, fold, chilling for 40 minutes each time.
4. Roll the dough out 4 mm thin, cut long triangles and roll them up from the wide end.
5. Prove on the baking tray for 90 minutes until visibly risen.
6. Brush with beaten egg, sprinkle with pearl sugar and bake at 190 °C for 16 minutes.