Combine all the other dough ingredients – eggs, sugar, and milk.
Work the dough until it achieves consistency.
Gradually incorporate the softened butter, a few pieces at a time.
Add the salt and the lemon zest.
Finally, mix in the vanilla extract.
Step 3: Let the Dough Rise
Continue working the dough until it becomes smooth and stringy. You can use a stand mixer for this.
Form the dough into a ball and let it rise for 2-3 hours, or until it doubles in volume.
Step 4: Ready to Use
Once the dough has doubled in volume, it’s ready to be used for our Cornetti.
Step 5: Divide the Dough
Divide the dough into 8 equal pieces.
Step 6: Shape the Dough
Shape each piece into a ball and allow them to rest for 10 minutes.
Step 7: Roll Out the Dough
Partially roll out each ball with a rolling pin on a lightly floured surface.
Let the dough rest for another 10 minutes.
Step 8: Thin Sheets
Roll out the sheets again until they are thin and as large as a flat plate.
Step 9: Butter and Sugar
Spread the butter cream and sugar on each sheet.
Step 10: Layering
Overlap one sheet on top of the other after spreading the cream on the one below.
Step 11: Final Layer
Place the last sheet, which will not be brushed with cream.
Step 12: Rest and Roll
Let it rest for 10 minutes, then seal the edges well.
Roll out the 8 sheets with a rolling pin until they are a few millimeters thick.
Step 13: Cut into Quarters
Cut the resulting circle into quarters using a pastry cutter wheel.
Step 14: Create Triangles
Divide each quarter into 3 parts to get 12 triangles.
Step 15: Roll the Triangles
Make a small cut at the base of each triangle, then roll it tightly until you get a crescent shape.
Step 16: Rise Again
Place the Italian croissants on a dripping pan, lined with parchment paper, and let them rise until doubled in volume. Cover them with cling film.
Step 17: Bake Time
