Name: Cornetti di Pasta Brioche alla Noccioliva (Italian Noccioliva-Filled Brioche Crescents)
Ingredients: 1 ⅛ tsp dry yeast (½ a packet); 8 ¾ Tbsp (125g) whole milk, lukewarm (110–115°F); 2 Tbsp (25g) granulated sugar, divided; 2 cups + 5 ½ Tbsp (283g) all-purpose flour; ½ tsp salt; 1 egg, room temperature; ½ tsp vanilla bean paste or vanilla extract; 3 ½ Tbsp (50g) unsalted butter, cubed & room temperature; 16 tsp Il Colle del Gusto Noccioliva; 2 Tbsp (28g) heavy cream or whole milk; chocolate jimmies or coarse sugar (such as Swedish pearl sugar)

Instructions

In a small bowl, mix together yeast, lukewarm milk, and 1 tablespoon (12.5g) sugar. Mix well and leave undisturbed for about 10 minutes until the mixture gets foamy.
In your mixer bowl, whisk together the remaining 1 tablespoon (12.5g) sugar, flour, and salt.
Add foamy yeast mixture, egg, and vanilla. Attach dough hook, then mix on low until the dough starts to come together, 2–3 minutes.
Increase speed to medium and knead dough until it’s smooth and soft, about 10 minutes.
Reduce mixer speed to low. Add butter to bowl a cube or two at a time, allowing buttery addition to be fully incorporated before adding the next.
NOTE: This will take a few minutes to properly add the butter.
Once butter is fully incorporated, increase mixer speed to medium. Knead dough until very smooth and soft, about 5 minutes.
Tip dough out onto a clean work surface and form into a ball. Put back into mixing bowl. Cover bowl with beeswax wrap or cling film and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, 45–60 minutes.
NOTE: You can also place the dough in the fridge to proof overnight. We did this so we could have hot, fresh cornetti first thing in the morning!
Line two baking sheets with parchment paper. Set aside.
After dough has doubled in size, punch it down to release excess gas build-up. Turn out onto a well-floured surface and divide dough into two equal pieces (about 264g each). Set one dough blob in the fridge.
Take the other dough blob and sprinkle it with flour. Using a rolling pin, roll blob into a 12-inch circle. Using a pizza wheel or sharp knife, cut dough circle into 8 triangles (like you’re cutting a pizza or a pie).
Place 1 teaspoon of Noccioliva into centre of wide end of each triangle.
To form your cornetti, start at the wide end of a triangle and roll towards the narrow tip, making sure to not roll or squeeze too tightly. Then bend the ends towards each other a smidge to create a slight crescent shape.
Retrieve second dough blob from fridge and repeat steps to form eight more cornetti.
Place your cornetti on prepared baking sheets with narrow tips tucked under the bottoms. Lightly cover with cling film and allow to rise until visibly puffy, roughly 1 hour.
Heat oven to 350°F.
Once cornetti have had their second proof, brush them with cream or milk. Sprinkle with chocolate jimmies or coarse sugar.
Bake for 14–17 minutes or until golden.
Transfer to wire rack and allow to cool for 15 minutes before serving. Enjoy for breakfast with a cappuccino!

Cornetti di Pasta Brioche alla Noccioliva (Italian Noccioliva-Filled Brioche Crescents)