Italians like to start their day with a sweet taste in their mouths. That’s why when you are in Italy and you walk into a coffee shop (a bar), you see on display all sorts of sweet things: cornetti or brioches (what in the English and French worlds are commonly known as croissants), biscuits, many types if pastries and cakes.
Today, I am going to show you how to make cornetti (croissants). Cornetti (that in Italian mean “little horns” because of their shapes) are usually eaten in the morning, for breakfast, accompanied by an espresso or a cappuccino. My version of this recipe contains a secret ingredient which makes them less “buttery” but still soft. This is secret ingredient is…yogurt!
INGREDIENTS
400gr of flour
1 egg
250gr of plain yogurt
80gr of butter
100gr of white sugar
1 lemon
1 sachet of dry yeast
Jam (apricot, peach, strawberry or any jam you like)
PREPARATION
Mix the dried yeast with the flour. Add a couple of spoons of sugar to activate the yeast. In a different bowl, mix the yogurt with the sugar, softened butter, the beaten egg and the zest of a lemon. Add the flour mix, a little at a time. Place the dough on a working table and start working it energetically with your hands by adding more flour if needed. Stop working the dough when it is no longer sticky and it is firm but still elastic – if you poke it with your finger, the finger print disappears within a few seconds.
Place the dough in a bowl, make an incision with a knife in the middle, cover it with plastic film and leave it to rise in a warm place for at least 2 hours.
Once the dough has risen, work it again for a few minutes. Then cut it to create eight little balls. Use a rolling pin to flatten each ball into a 2mm’ thick disc. Place a tablespoon of jam on one edge of the disc. Brush the surface of the dough around the jam with milk . Fold the dough around the jam and seal it. Use a pizza cutter to make a few parallel incisions on the dough (watch video) and roll to form a cornetto (little horn) – i.e. croissant. Repeat the process for the dough balls. Let the croissants rise for further 15 minutes then place them on a baking tray and brush them with egg wash. Cook them for 20 minutes at 180C (355F) in a static oven or at 170C (340F) in a convection oven. Serve warm.
You can find the detailed instructions of all our recipes in the description of every YouTube video.
Buona Colazione!
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