In a stand mixer with hook attachment, add flour, sugar, milk, yeast and lemon & orange zest. Mix for 2-3 minutes. ⠀
Slowly add egg, 2 yolks, butter and pinch salt. Mix for 5 min.
When dough is firm, take it out and knead on a clean surface (do NOT dust with flour) into a nice round ball. You’ll see the dough will be amazing and will not stick.
Flour a large bowl and let dough rise for 45 min.
Once doubled in size, roll dough out to make a large rectangle 2-3 mm thin. Slice the dough in half lengthwise and cut triangles on the bottom and upper halves (as if you are cutting the dough in zigzags to get triangles). ⠀
Take a triangle and at its base make a little vertical cut (this will allow you to curl the corners at the end to get a croissant look).
Put about a tsp of jam at the base above the vertical cut and start rolling and pulling from the base until you reach the tip of the triangle.
Place all cornetti on a lined baking sheet, and let them rise for another 45 min.
Preheat oven at 350F. Brush cornetti with milk so they brown nicely. Bake for 15 min or until slightly golden.
When ready to serve, sprinkle with powdered sugar (if you don’t have, put 2 tbsp of sugar in a spice grinder and voila!) Buon appetito!
