Accompanied by a cup of coffee, the cornetto can’t miss in the Italian breakfast. This little dessert, whose shape resembles a crescent half moon, will be the perfect add for your breakfast.
If you are in Rome, what is the perfect occasion to visit the city and taste some Italian food at the same time? During our Bike tour, you can do it both! After tasting them, are you excited to bake your homemade cornetti?
Read on and follow these simple 9 steps.
Ingredients for about 12-16 cornetti:
- 350gr Flour
- 1tsp Salt
- 50gr Sugar
- 160ml Milk
- 15gr Fresh Yeast
- 250gr Butter
- 1 Egg
- In a capacious bowl, sift the flour, salt and sugar and form a fountain in the middle. Bring the milk to room temperature, melt the yeast into the milk and a spoon of flour, then let rest until some bubbles appear in the surface. Pour the milk in the bowl and mix until you form a soft dough.
- Transfer the dough in a surface slightly dusted with flour and knead it for 5 minutes until it becomes smooth and elastic. Put it again into a recipient dusted with flour, cover it and let it rest in a warm space for about 1 hour, it has to double its volume.
- Put the butter between two wrapping papers, stretch it out with a rolling pin and form a rectangular of 20x20cm. Preserve the butter into the refrigerator for later. When the dough has risen transfer it in a working surface (slightly dusted with flour) and form a rectangular of 40x12cm.
- Lay the butter on the inferior part of the dough and fold the latter in order to completely wrap the butter. Seal well the borders using your fingers. Rotate the dough obtaining on the right the fold and and gently stretch it out into a rectangular with a side double in size respect the other.
- Eliminate the remaining flour and fold it in 3 identical parts. Wrap it and put in the refrigerator for 20 minutes.
- Take it from the refrigerator and do the same as above for a total of 3 times.
- Cut the dough in two parts. Work each of them with a rolling pin and obtain rectangulars of 22x36cm each. Then cut the doughs and form triangles.
- Starting from the larger side roll the triangles until you obtain half moons. Transfer the cornetti on a baking tray and paint them with a egg slightly beaten. Cover them with wrapping papers and let them rest for a night in the fridge.
- The next morning, take them out and let them rise for about 45 minutes. Once risen, preheat the oven at 200°. Paint them again with egg and bake the cornetti for 15-20 minutes.
Join our Rome food tasting by bike now!