Instructions

1. 1

   Activate Yeast

   Dissolve active dry yeast and a teaspoon of sugar in warm milk. Let it sit for 10 minutes until frothy.

2. 2

   Aromatize the Sugar

   In a bowl, rub the fresh orange zest and vanilla extract into the remaining sugar with your fingers to release the oils.

3. 3

   Mix Dry Ingredients

   In a large stand mixer bowl, combine the all-purpose flour, the aromatized sugar, and a pinch of salt.

4. 4

   Form the Dough

   Add the yeast mixture, honey, and eggs to the flour. Knead on low speed until it forms a cohesive dough.

5. 5

   Incorporate Butter

   Gradually add the softened butter, one piece at a time, waiting until each is fully incorporated before adding the next.

6. 6

   First Proof

   Knead until the dough is smooth and elastic. Place in a greased bowl, cover, and let it rise in a warm place until doubled in size (about 2 hours).

7. 7

   Roll the Dough

   Punch down the dough and roll it out on a lightly floured surface into a large, thin circle (about 1/4 inch thick).

8. 8

   Cut Triangles

   Using a pizza cutter, cut the dough circle into 12 equal wedges (like slicing a pizza).

9. 9

   Shape Cornetti

   Take one wedge, stretch it slightly, and roll it tightly from the wide base up to the tip. Curve the ends inward slightly to form a crescent shape.

10. 10

    Second Proof

    Place the shaped cornetti on a parchment-lined baking sheet. Cover and let them rise for another hour until puffy.

11. 11

    Egg Wash and Bake

    Preheat oven to 350°F (175°C). Brush the cornetti gently with a beaten egg yolk. Bake for 18-20 minutes until golden brown.

12. 12

    Serve

    Cool on a wire rack. Serve plain, or slice open and fill with apricot jam or Nutella.