For all those who are wondering what happened to me, I am still not back to regular blogging but I am fine. I was supposed to do the month long BM this month, but even after preparing nearly 13 posts, I opted out. I think this is called as the blogger’s block. I just don’t want to bake for now. But as I had so many recipes ready, I thought why not do one post atleast for Bread Bakers. For this month, the host Anshie of Spice Roots selected Bread sfrom Italy as the theme. As I had already made a bread but had it in drafts, I felt that it would be good to post it for this occasion.
When I read about Cornetti, I felt that I needed to make it. It is a buttery yeasted roll filled with jam, nutella or any other sweet filling. But the texture of cornetti served varies from region to region. Some are like pastries whereas some are like bread rolls. This version is more like a combination of bread roll and a pastry and is so much like brioche. The butter is added to the dough in four portions. But the lamination is not technical as the croissant or puff pastry. Just try incorporating butter in the dough. If the dough becomes too soft, just place it in fridge for 10 – 15 minutes until it is slightly firm and then work.
I have used my dark chocolate ganache for the filling and my daughter who is a hard core chocolate fan loved it to the core. The given recipe yields eight rolls. For the filling use whichever you have at hand. I had some ganache, so I used it. But if you have nutella, go for it. It would be delightful. The original recipe had eggs in it and I used curd instead. If you like it with eggs, then omit curd and use two eggs instead.
Recipe Source: MangiaBenePasta
Makes 8 Rolls
All Purpose Flour / Maida – 2 cups
Instant Yeast – 1 1/4 tsp
Salt – 3/4 tsp
Sugar – 2 tbs
Milk – 1/2 cup
Curd – 1/2 cup
Butter – 3/4 cup
Dark Chocolate Ganache – 1/3 cup
In a bowl mix together flour, sugar, salt and yeast.
Add milk and curd and make a soft dough.
Knead the dough for 10 minutes until smooth and elastic.
Roll it into a thick disc and apply 1/4 th of the butter on it.
Bring together the edges of the dough to the centre and roll it again to a thick circle.
Again repeat with 1/4 th of butter.
Now if the dough is too soft to handle, just cover with cling film and put it in fridge for10-15 minutes.
Repeat with the remaining butter twice more.
Now roll the dough into a moderately thin disc.
With the help of a pizza cutter, slice it into 8 wedges.
Place ganache at the wider edge of the wedge.
Roll it as for crescent roll and tuck the end below.
Arrange on a greased baking tray and cover and set aside for 30 minutes.
By the time preheat oven to 200°C.
Once the rolls are puffed up, give milk wash all over the rolls with a pastry brush.
Bake for 12 – 15 minutes in the preheated oven.
Serve it hot with a cup of coffee.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org
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- Cornetti by Gayathri’s Cook Spot
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- Fingermillet and Rosemary Focaccia by Sizzling Tastebuds
- Focaccia Caprese by Sneha’s Recipe
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- Gubana – An Italian Sweet Bread by The Schizo Chef
- Il Pane di Matera by Food Lust People Love
- Italian BLT Focaccia by A Salad For All Seasons
- Italian Easter Bread by Palatable Pastime
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- Italian Herb and Garlic Focaccia by Hezzi-D’s Books and Cooks
- Italian Stuffed Pane Bianco by Cook’s Hideout
- Mini Panettone by Mayuri’s Jikoni
- Pane Bianco by Veenas Vegnation
- Pane di Genzano by Spiceroots
- Piadina by Passion Kneaded
- Pizza alla Siciliana by Karen’s Kitchen Stories
- Rosemary and Cabernet Salt Focaccia by What Smells So Good?
- Torta Salata Pasquale by A Day in the Life on the Farm
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