Cornetti di Pasta Brioche alla Noccioliva (Italian Noccioliva-Filled Brioche Crescents)
- Yield: 16 cornetti 1x
Ingredients
Scale
Brioche Dough:
- 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
Filling:
- 16 tsp Il Colle del Gusto Noccioliva
Topping:
- 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!
Notes
Adapted from: Ricette Dal Mondo using Cloudy Kitchen’s brioche recipe
