Homemade Cornetti (Croissants)

Posted on: June 4th, 2017 by Floriana Vincis
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Homemade Cornetti (Croissants)
Homemade Cornetti (Croissants)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

What's better than a fresh-from-oven croissant when you get out from the bed? It helps to get you through the day with a nice smile on the face or start in the best way your weekend! But what's the italian way to call it?

In Italy croissants are called cornetti, the singular version is cornetto, because their shape remind of the "horn", that's called corno in Italian, and a cornetto is a small horn. In Italy horns are a lucky charms, so maybe eating a cornetto would also give you good luck? Well, I am sure will give you a good reason to get up from the bed and start your day!

To make cornetti takes long, but if your plan your time in a good way, you will be able to make them without too much trouble. I have started to make them at lunch time, so at dinner time they were ready. And most of the time is waiting time, so actually the time you spend on it is little compared to other sweets (and it is totally worth).

Here the videos (subscribe to my youtube channel!!)

And here the recipe, have fun!

Servings
10people
Servings
10people
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Do a volcano shape with the flour and the salt and add to it a mix done with the milk, one of the egg and yeast. Mix them until it becomes a nice and smooth dough.
  2. First rise: Put the dough in a bowl, cover with cling film and let it rise for 1 hour inside the oven with the light on.
  3. Knead for 5 minutes.
  4. Second rise : Put the dough in a bowl, cover with cling film and let it rise for 2 hours inside the oven with the light on.
  5. Meanwhile prepare the butter. Put it between 2 sheets of baking paper and make a sheet out of it. Take the dough and roll it in a rectangular sheet. Take the butter sheet and place on the dough sheet and do the first fold (See the video to see how to do it).
  6. Leave it on the fridge for 30 minutes, covered with cling film.
  7. Do the second fold.
  8. Leave it on the fridge for 30 minutes, covered with cling film.
  9. Do the third fold.
  10. Leave it in the fridge for 30 minutes more covered with cling film.
  11. Roll it so it looks long and thin. Cut the dough in triangles and for each one you make one cornetto. You can add some nutella or jam if you wish on the largest part and you roll it after.
  12. Let it rise for 30 more minutes.
  13. Beat the egg and with a brush put all over the surface of the cornetti. Bake them in the oven (ventilated mode) at 180 degrees for 15 minutes.
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