Impasto del Croissant Italiano (Italian Croissant Dough)

In Italy, the morning ritual often includes enjoying a freshly baked cornetto with a cappuccino. These delightful pastries, similar to French croissants, are a staple in Italian cafés and bakeries. Let me show you how I make these delicious treats at home, bringing a taste of Italy to your kitchen.

Notes:

The key to flaky cornetti is the lamination process, which creates the buttery layers.

Ensure the dough remains cool during the process to prevent the butter from melting.

Patience is essential; allow adequate resting and proofing times for the best results.

Ingredients:

• 500 grams (4 cups) all-purpose flour
• 100 grams (1/2 cup) granulated sugar
• 10 grams (1.5 teaspoons) salt
• 20 grams (2 teaspoons) active dry yeast
• 200 ml (3/4 cup plus 2 tablespoons) whole milk, lukewarm
• 2 large eggs
• 100 grams (1/2 cup) unsalted butter, softened
• 250 grams (1 cup plus 2 tablespoons) unsalted butter, cold and cut into thin slices
• 1 egg yolk, beaten (for egg wash)
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Equipment Needed:

• Stand mixer with dough hook attachment
• Rolling pin
• Baking sheets
• Parchment paper
• Pastry brush
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Instructions:

1. Prepare the Dough:
   • In the bowl of a stand mixer, combine the all-purpose flour, sugar, and salt.
   • In a separate bowl, dissolve the active dry yeast in the lukewarm milk and let it sit for about 5 minutes until frothy.
   • Add the yeast mixture and eggs to the dry ingredients. Mix on low speed until a shaggy dough forms.
   • Add the softened butter and continue mixing until the dough is smooth and elastic, about 5-7 minutes.
   • Cover the dough with plastic wrap and let it rest in the refrigerator for at least 1 hour.
2. Laminate the Dough:
   • On a lightly floured surface, roll the dough into a rectangle approximately 30×40 cm (12×16 inches).
   • Place the cold butter slices in the center of the dough, folding the edges over to enclose the butter completely.
   • Roll the dough into a 30×60 cm (12×24 inches) rectangle.
   • Fold the dough into thirds, like a letter, and wrap it in plastic wrap.
   • Refrigerate for 30 minutes.
3. Repeat the Lamination:
   • Repeat the rolling and folding process two more times, refrigerating the dough for 30 minutes between each fold.
4. Shape the Cornetti:
   • After the final refrigeration, roll the dough into a 30×60 cm (12×24 inches) rectangle.
   • Cut the dough into triangles with a base of about 10 cm (4 inches).
   • Starting from the base, roll each triangle tightly toward the tip, forming a crescent shape.
   • Place the shaped cornetti on a baking sheet lined with parchment paper, leaving space between each.
   • Cover with a clean kitchen towel and let them proof at room temperature for about 2 hours, or until doubled in size.
5. Bake:
   • Preheat the oven to 180°C (350°F).
   • Brush each cornetto with the beaten egg yolk.
   • Bake for 15-20 minutes, or until golden brown.
   • Allow to cool slightly before serving.

Variations and Tips:

• Fillings: For a sweet touch, add a small spoonful of jam, chocolate, or pastry cream to the base of each triangle before rolling.
• Dietary Substitutions: For a dairy-free version, substitute the butter with a plant-based alternative.
• Storage: Store cooled cornetti in an airtight container at room temperature for up to 3 days. They can also be frozen before baking; bake from frozen, adding a few extra minutes to the baking time.
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Nutritional Information (Per Serving):

I hope this guide has made making Italian cornetti seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.