Cornetti

I saw a mention of baking cornetti in a book I was reading, so I decided to learn what they were. I found out that they were the Italian version of croissants, but sweeter with an enriched dough. I decided to make some!

 

Ingredients:

• 1 cup water, warmed to 105°F
• 2.5 teaspoons active dry yeast
• 1/2 cup (100 grams) granulated sugar
• 1 large egg
• 2 tablespoons powdered milk
• 8 ounces 100% hydration sourdough starter (or 4 more ounces each water and flour)
• 4 ounces butter (1 stick), cut into small cubes
  
• 18 - 20 oz. all-purpose flour (assuming you are using sourdough starter)
• 1.25  teaspoons salt
• 4 ounces additional butter, cut into thin pats
  
• 1 additional large egg
• 1  tablespoon milk
• ~ 4 to 6 tablespoons Nutella or other filling (I used some Nutella, and some left over cherry pie filling)
  

Instructions:

1. In a stand mixer bowl, combine the warm water, yeast and a tablespoon or so of the sugar. Let sit while the yeast activates and gets foamy, about 5 minutes. 
2. Stir in the egg and the sourdough starter. Stir in the rest of the sugar.
   
3. Using dough hook, mix in the flour, powdered milk, and salt on low speed until all the flour is mixed in, scraping the bowl as needed. 
4. Increase the speed to medium (4 or 5), knead until a smooth ball forms, about 6 to 8 minutes.
   (as needed ad the remaining 2 ounces of flour)
   
5. Using the dough hook, blend in about 2/3 of the butter. 
6. Scoop out dough, lightly grease bowl, and return dough to bowl. 
7. Cover bowl with plastic wrap, and let dough rise at room temperature until doubled in size, 1 to 1-1/2 hours.
   
8. Lightly cover a work surface with cooking spray, and turn the risen dough onto it. Knead the dough for a minute or so to deflate. 
9. Roll out dough to 20" x 8" rectangle. Place the butter pats on the lower 2/3 of the dough.
10. Fold the top 1/3 of dough over the center section, then fold the middle section over the remaining butter pats. This starts forming the layers. (Some recipes describe it as folding it like a letter.)
    
11. Turn the dough 90 degrees, and roll out until a 20" by 8" rectangle is formed. Repeat folding the dough into thirds on top of itself.
    
12. Repeat step 11 two or three more times.
13. Wrap the dough tightly in plastic wrap, and refrigerate at least an hour. (I let mine rest overnight.)
    
14. Divide dough into  thirds, return the ones you you are not working with back in the refrigerator.
15. Line two or three 13" x 18" rimmed baking sheets with parchment or silpat mats.  (I useed three pans.)
    
16. Lightly dust a work surface with flour.
17. Roll the dough into a 18" by 8" (or wider) rectangle, aiming for about 1/8" to 3/16" thick.
    
18. Notch the dough into 6 sections, 3" apart on both sides. 
19. Using a pizza wheel or knife, cut 12 triangles. (I cut between the 5 notches making 6 rectangles, then cut each rectangle into two triangles.)
20. Cut a small notch in the base of each triangle so that you can spread them out better when rolling.
21. Press or down the triangle a bit to widen the base. (Ideally the triangle will be about 4" x 9")
    
22. Spread about 1/2 teaspoon of Nutella or other filling at the bottom of one triangle, about 1" from bottom. (Practice on one - you do not want to overfill them or they will leak.)
    
23. Roll from the notched base, lightly stretching as you roll. Place on the prepared baking sheet with the point under the roll body. Continue with the rest of the triangles.
24. Repeat steps 17 - 23 with the other two sections of dough.
    
25. Cover each pan for rolls with lightly greased plastic wrap.
    
26. Let the rolls rise at room temperature, until almost doubled about 60 minutes in a warm house. (The first pans will be ready before the last pan, you might start one pan, then add a second when you swap pans on the racks below.)
    
27. Preheat oven to 400°F with the racks evenly spaced.
    
28. Whisk the egg and milk in a small bowl.  Lightly brush each roll with the egg wash.
29. Place the first two pans of rolls in the oven evenly spaced, and bake for 10 minutes.
30. Swap the pans on the racks, rotating both pana. Bake for 9 - 10 minutes, until the rolls are golden brown.
31. Cool rolls on a wire rack. Serve warm or room temperature, preferably on the same day.

Carole's Notes:

We liked these! These were fun to make, and turned out pretty! 

 I cut the cherry ones a little bigger:

The recipe is adapted from a couple of sources: https://www.chicagotribune.com/dining/recipes/ct-food-0708-cornetti-20150702-story.html , https://en.julskitchen.com/breakfast/italian-croissants  https://cnz.to/recipes/cakes-tarts/rough-puff-quick-easy-puff-pastry-recipe/ , and https://carolelikesroundfood.blogspot.com/2019/02/pogaca-rolls.html