Cornetto Italian Butter Croissant

In a large bowl, combine 500g all-purpose flour, 70g granulated sugar, 10g active dry yeast, and 10g fine sea salt. Gradually add 200ml lukewarm whole milk, 1 large egg, and 50g melted unsalted butter. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 10-12 minutes until smooth and elastic. Do not over-knead.

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size. Punch down the dough, reshape it into a rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours, or preferably overnight. This chill is crucial for handling.

Place 250g cold unsalted butter between two sheets of parchment paper. Using a rolling pin, pound and roll the butter into a flat, even rectangle, approximately 18x18 cm (7x7 inches). Ensure the butter is pliable but still cold. Keep it refrigerated until ready to use.

On a lightly floured surface, roll out the chilled dough into a large rectangle, about twice the size of your butter block. Place the butter block in the center of the dough. Fold one side of the dough over the butter, then the other, sealing the edges to fully enclose the butter. Gently roll the dough into a long rectangle, then fold it into thirds, like a business letter. Wrap in plastic and chill for 30 minutes.

Repeat the rolling and folding process two more times. For each turn, remove the dough from the refrigerator, place it seam-side down, roll it into a long rectangle, fold into thirds, wrap, and chill for 30 minutes. This creates the characteristic layers. After the third turn, chill the dough for at least 1 hour.

On a lightly floured surface, roll the dough into a large rectangle, about 3-4 mm thick. Trim the edges to create clean lines. Cut the dough into long triangles (base approximately 8-10 cm). Make a small slit in the center of the base of each triangle, then gently stretch the corners outwards. Starting from the base, roll each triangle tightly towards the point, forming a crescent shape. Place on a baking sheet lined with parchment paper.

Cover the shaped cornetti loosely with plastic wrap or a damp cloth and let them proof in a warm, draft-free place for 1.5 to 2 hours, or until visibly puffy and almost doubled in size. They should feel light and airy. Preheat your oven to 190C (375F) during the last 30 minutes of proofing.

Lightly beat the remaining egg with a tablespoon of water for an egg wash. Gently brush the tops of the proofed cornetti with the egg wash. Bake for 20-25 minutes, or until golden brown and flaky. Let them cool slightly on a wire rack before serving. Enjoy your homemade Italian Cornetti!