Country of Origin - Italy
Preparation Time20 minutes
Cooking Time2 hours
DifficultyMedium
Tags dessert snack italian breakfast

Description

Cornetto, paired with cappuccino, is probably the most common breakfast food in Italy. When I walk into a coffee bar in Italy on an early morning, the two most prominent scents are coffee and freshly baked cornetti. Although they look similar to french croissants, Cornetto is made more like a brioche bread or sponge cake, with less butter and more bready rather than flaky like croissants. That spongy consistency makes it ideal for dipping in your cappuccino.

Nutrition Facts
Per 74 g Serving Size
Amount Per Serving
Calories
269 kCal
Calories from Fat
82
% Daily Value*
Total Fat
9.1 g
14.1%
Saturated Fat
4.6 g
22.9%
Cholesterol
60.3 mg
20.1%
Sodium
214.4 mg
8.9%
Total Carbohydrates
39 g
13%
Dietary Fiber
1 g
5%
Sugars
11 g
Protein
6 g
12%
Vitamin A    1% Calcium    2%
Magnesium    4% Iron    9%
Vitamin C    2% Potassium    2%
Vitamin D    0% Folate    21%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for
people

Ingredient AmountComment
For the Main Part
White wheat flour,all-purpose,enriched,bleached 10 oz
Baker's Yeast 0.1 oz
Whole egg, raw 2
Table salt 0.1 oz
Granulated sugar 2 oz
Unsalted Butter 2 oz
Whole Milk 1 1/3 Tablespoons (2/3 fl oz)
Chocolate-Hazelnut Spread (Like Nutella) 2 2/3 Tablespoons (1 1/3 fl oz)
Orange peel 1 Tablespoons (1/2 fl oz)

grated orange zest

Recommended Ingredients and Equipment

1 Prepare all the ingredients. Using a small grater, grate the zest from one orange.
2 Make the dough with flour, yeast, milk, and egg. I use a stand mixer but you can do it by hand, about 5 minutes. Then add the salt, sugar and orange zest, work it a little more , then add the butter.
3 The resoult should be a smooth ball of dough. If you're making the cornetti right away, let it rest at room temperature for an hour, then roll it out in a rectangular shape, and put it in the fridge for another hour. If using later, just store it as a ball in the fridge, covered in plastic film to prevent it from drying a forming a crust.
4 Cut the dough in triangles like in the picture. Place a teaspoon of nutella (or jam, if you prefer) like in the picture, and roll the triangles to form a crescent.
5 Put the cornetti on a baking sheet covered with parchment paper or a silicone pad, and coat them with egg wash using a pastry brush. Let it rise for 90 minutes in a warm place, away from air currents.
6 Preheat the oven to 360F/180C. The cornetty should have almost doubled in size. Brush them again with egg wash, then put them in the oven for 15 minutes, until nicely browned.