Authentic Italian Croissants (Cornetti) Recipe with Manitoba Flour – Light, Flaky, and Irresistible!

Indulge in the ultimate breakfast or brunch experience with these homemade Italian croissants, also known as cornetti. Made with Manitoba flour, these croissants are incredibly light, flaky, and buttery, perfect for pairing with your morning coffee or tea. This step-by-step guide will walk you through creating these authentic Italian pastries from scratch, ensuring a professional bakery-quality result in your own kitchen.

Ingredients

For the Leavening

• Flour 0 – 70 g
• Water – 70 g
• Fresh Brewer’s Yeast – 15 g

For the Dough

• Manitoba Flour – 230 g
• Flour 0 – 230 g
• Fresh Whole Milk – 180 g
• Eggs – 2
• Granulated Sugar – 100 g
• Butter, Softened – 60 g
• Lemon, Zested – 1
• Vanilla Extract – 1 tsp
• Fine Salt – 8 g

For the Butter Cream

• Butter – 70 g
• Granulated Sugar – 70 g

For Brushing and Decorating

• Egg Yolk – 1
• Milk – As needed
• Powdered Sugar – For dusting

Preparation

Start by preparing the leavening mixture. In a bowl, mix 70 g of Flour 0 with 70 g of water in which you’ve dissolved 15 g of fresh brewer’s yeast. Let it rest until the mixture doubles in volume. Once ready, add the remaining Manitoba flour and Flour 0.

Next, combine all the dough ingredients: eggs, sugar, milk, softened butter, lemon zest, vanilla extract, and salt. Knead the dough until it becomes smooth and elastic, preferably using a stand mixer. Form the dough into a ball and let it rise for 2-3 hours, or until it doubles in size.

Once risen, divide the dough into 8 equal pieces. Shape each piece into a ball and let them rest for 10 minutes. Roll out each ball partially, then let them rest again for another 10 minutes. Roll out the sheets until they are thin and as large as a flat plate.

Spread the butter cream and sugar on each sheet, then stack them one on top of the other, ensuring the cream is evenly distributed. Place the final sheet on top without brushing. Let the stacked sheets rest for 10 minutes, then seal the edges and roll out the layers until they are a few millimeters thick.

Cut the resulting circle into quarters, then divide each quarter into 3 parts to form 12 triangles. Make a small cut at the base of each triangle and roll it tightly into a crescent shape. Place the croissants on a baking sheet lined with parchment paper, cover with cling film, and let them rise until doubled in volume.

Preheat your oven to 200°C/390°F. Brush the croissants with a mixture of egg yolk and milk, then bake for about 20 minutes, or until golden brown. Once cooled, dust with powdered sugar and serve.

Enjoy your homemade Italian croissants with a cup of coffee or tea for the perfect start to your day!