This really perfumes the dough and gives the final cornetto a really nice flavor.Īfter the dough rises, roll out some butter between two sheets of parchment or wax paper. Mix the zest with the dough as you knead it. Step 1 is to let the yeast sit with the water and some of the flour for a few hours at room temperature. The italian recipes I found had egg, butter, and lemon zest mixed into the dough. I translated it to english and got to work!Ĭornetti seem to be confused with french croissants a lot on the internet, and that is one of the reasons it took me awhile to find the right recipe. I searched for awhile and finally found a recipe I thought would be most like the ones we tried there. If you know the right ally to walk down, and the right unmarked door to knock on, you can buy them super fresh right from the bakers! They come plain, or filled with various fillings like nutella, or blueberry jelly, but my favorite was the ones filled with pastry cream.Ĭornetti have been pretty much impossible for us to find, at least where we have looked in Massachusetts, so I decided that they would be a fun cooking project for one day when my sister and I were at my parents for Thanksgiving. Everyone in Florence eats Cornetti for for breakfast so the bakeries start baking them a little after midnight. Joanna took us for one of her favorite treats, late night secret bakery. My sister did a semester abroad in Florence last year, and at the end of her semester my family and I went to visit her and bring her back home.
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