Cornetto Italian Butter Croissant

In a large bowl, whisk together the flour, granulated sugar, and salt. In a separate bowl, combine the lukewarm milk, active dry yeast, and vanilla extract; let sit for 5 minutes until foamy. Add the large egg and 80g softened unsalted butter to the yeast mixture. Pour the wet ingredients into the dry, mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Form into a ball, cover, and refrigerate for 5 minutes.

While the dough chills, take 100g cold unsalted butter and pound it between two sheets of parchment paper into a 15x15cm (6x6 inch) square. Ensure the butter is pliable but still cold. Remove the dough from the refrigerator and roll it into a 20x40cm (8x16 inch) rectangle. Place the butter square on one half of the dough, leaving a small border. Fold the other half of the dough over the butter, carefully sealing all edges.

Gently roll the dough and butter packet into a 20x60cm (8x24 inch) rectangle, maintaining an even thickness. Perform a simple letter fold: fold one end of the dough to the center, then fold the other end over it, creating three layers. Lightly flour the dough, cover, and set aside briefly.

Rotate the dough 90 degrees. Roll it again into a 20x60cm (8x24 inch) rectangle. Perform another letter fold, folding one end to the center and then the other end over it. This completes the lamination process for this quick method. Proceed immediately to shaping.

On a lightly floured surface, roll the dough into a large rectangle, approximately 30x40cm (12x16 inches) and about 3-4mm thick. Trim the edges to create clean lines. Cut the rectangle into long triangles, each about 10cm (4 inches) wide at the base. Gently stretch each triangle from the base, then roll it tightly from the wide end towards the point, forming the classic crescent shape. Curve the ends slightly.

Preheat your oven to 190°C (375°F). Place the shaped cornetti on a baking sheet lined with parchment paper, leaving some space between them. In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create an egg wash. Brush the tops of the cornetti generously with the egg wash. Bake for 18-22 minutes, or until they are beautifully golden brown and flaky. Serve immediately.