Cornetti

• 2 cups all-purpose flour,
• 2 cups Manitoba flour (or bread flour) 
• 2 eggs
• 2tbsps yeast
• 1/4 cup butter
• 1/2 cup sugar
• 3/4 cup milk, 
• 1 egg yolk (for the finishing). 
• Powdered sugar (optional)

1. In a large bowl put the flour, the sugar and the butter (cut in small pieces). 
2. Mix for 5 minutes by hand or with a mixer. 
3. Add the eggs. Mix for further 5 minutes. 
4. Preheat the oven to 125°F and turn it off as soon as it has reached the temperature.
5. Let the yeast dissolve in a little bowl with the cold milk. 
6. Incorporate the milk/yeast mixture, little by little, to the flour/sugar bowl and mix for other 5 minutes. 
7. The dough should be now smooth and even. 
8. If not, place on a board and mix by hand, eventually adding a little flour. 
9. Shape it into a ball. Place the ball back into the big bowl and place it uncovered in the oven.
10. Let rest for a couple of hours. 
11. Take the ball out of the oven and divide in 3 parts (making 3 smaller balls). 
12. Flatten each of them to form a circle. Cut each circle into 8 triangles.
13. Place whatever filling (or none) at the center of the dough and roll each triangle on itself starting from the base. 
14. Make sure that the top of the triangle ends up under the cornetto. If you bend the edges of each cornetto a little you will have the typical croissant shape.
15. Place the cornetti on a baking tray covered with oven parchment paper. 
16. Leave some space in between them, they will rise. 
17. Let them rest covered with a kitchen towel and rise 2 hours.
18. Turn on the oven to 375°F. 
19. Mix the egg yolk with a tablespoon of milk and spread over each cornetto. 
20. Place in the oven and bake for about 12 minutes.