Cornetti with Apricot Jam
Tender Italian crescent rolls with a brioche-like dough, filled with apricot jam and brushed with an egg glaze for a golden finish. Plan ahead: the dough requires an overnight cold proof.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 tsp active dry yeast
- 1/2 cup whole milk, warmed to 110F
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 tsp salt
- 1 tsp lemon zest
- 1 cup apricot jam
- 1 large egg (for egg wash), beaten with 1 tbsp milk
- 2 tbsp powdered sugar (for dusting)
Instructions
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1
In a small bowl combine 2 tsp active dry yeast and 1/2 cup warmed to 110F whole milk; let sit 5 minutes until foamy. In a large bowl whisk 3 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 tsp salt.
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2
Add the yeast mixture, 2 of the large eggs (room temperature), and 1 tsp lemon zest to the dry ingredients. Mix until a shaggy dough forms, then knead 5 minutes. Add 1/2 cup softened unsalted butter a tablespoon at a time, kneading after each addition until smooth and elastic, about 10 more minutes.
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3
Shape dough into a ball, place in a lightly oiled bowl, cover, and refrigerate overnight (8-12 hours).
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4
The next day, divide the dough into 2 equal portions. Roll each into a 12-inch circle. Spread half the 1 cup apricot jam over each circle, leaving a 1-inch border. Cut each circle into 8 wedges.
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5
Starting at the wide end, roll each wedge up tightly toward the point. Curl the ends inward to form a crescent shape. Place on a parchment-lined baking sheet, point side down.
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6
Cover loosely and let proof at room temperature until puffy, about 2 hours.
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7
Preheat oven to 375°F. Brush cornetti with 1 beaten with 1 tbsp milk large egg (for egg wash).
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8
Bake until deep golden brown, 18-20 minutes. Cool on a rack for 10 minutes, then dust with 2 tbsp powdered sugar (for dusting) and serve warm.