Light Italian cornetti recipe
Make a classic Italian recipe for breakfast, but with a super healthy twist. The reduced content of butter and sugar will make this treat almost guilt free!Remember to use a high quality butter for this recipe. The taste of the butter is still very important for the good result.
Servings 8 cornetti
Ingredients
- 200 ml milk
- 160 gr butter 40g for the dough 120gr for folding
- 60 gr sugar
- 1 large egg
- 80 gr sourdough fed with whole wheat flour
- 300 gr whole wheat flour
- 100 gr bread flour
- 1 pinch salt
- 1 tsp vanilla extract or 1/4 vanilla pod seeds
Instructions
- In a large bowl mix the milk, egg and sugar.
- Add the sourdough starter and mix well, then add 80% of the flour.
- Mix and check the consistency of the dough. If it is too wet add some more flour a little at a time until you get a soft and slightly sticky dough but not too wet.
- Add the salt and knead for one minute.
- Let it rest for 30/40minutes, and in the meantime shape the 120gr of butter into a rectangle sheet on a plastic wrap or wax paper.
- After resting the dough, incorporate the remaining butter.
- Knead for a couple of minute then put both the dough and the butter sheet into the fridge for 30/40minutes to cool down and firm up a bit.
- Take out the dough and the butter and shape the dough into a rectangle that has the short side as wide as the butter sheet.
- Fold the dough onto the butter, then gently roll it to create an even butter layer in-between the dough.
- Fold it again then let it rest in the fridge for 30min.
- Take it out again, roll it into a 1cm thick rectangle and cut it into 8 triangles.
- Roll the triangles starting from the wider part and closing the cornetti with the thinner end on the bottom.
- Let the cornetti rise until doubled in size (you can leave them to rest in the fridge overnight and cook them in the morning)
- Pre-heat the ove to 180/190°C, brush the top of the cornetti with milk or a mix of egg yolk and cream. Cook for 18/20min in the middle rack or until golden brown.
