Cornetto

Method

Make a détrempe by mixing flour, sugar, salt and yeast. Add warm milk and water, then knead for 8 minutes until smooth and elastic; refrigerate 30 minutes. Roll out to 20cm x 20cm and apply butter in three additions using a three-fold lamination (letter fold): spread one-third of cold butter on two-thirds of dough, fold in thirds, rotate 90 degrees, chill 30 minutes, repeat twice more. After final fold, rest 30 minutes, then gently roll to 3mm thickness and cut into 8cm x 8cm squares. Roll each square diagonally into a tight cone shape, pressing the seam to seal, curving slightly. Place on baking paper, cover loosely with cling film, and prove at room temperature for 2-3 hours until light and puffy. Preheat oven to 200°C (fan 180°C). Brush cornetti with egg wash (yolk mixed with water) and scatter hazelnuts on top if using. Bake for 18-22 minutes until deep golden brown. Cool on a wire rack before serving warm with coffee.