Cornetti

The ingredients are for 12 cornetti

Measure the ingredients and bring them to room temperature; sift the flour into a large bowl; gently warm the milk in a small saucepan over low heat; crumble the yeast into the lukewarm milk; add a little flour to thicken the mixture; sprinkle the mixture with a pinch of sugar; cover the mixture with a cloth and let it rest for 30 minutes; mix the remaining sugar and salt into the flour; make a well in the center; break the eggs into the well; cut 50 g of butter into flakes and scatter over the flour; pour the contents of the saucepan over the dough; work all the ingredients together; cover the dough and let it rise for 2 to 3 hours; when the dough has doubled in volume knead it completely again; roll the dough and form a square; shape the butter into a block and dust it with flour; place the butter block in the center of the dough; fold the corners of the dough over the butter; roll the dough block and carefully form a rectangle; fold the dough into thirds; roll the dough again and fold it again repeating the entire process; cover the dough with a cloth and let it rest for 15 minutes; roll the dough into a rectangle measuring 50 x 30 cm; cut it into strips; using a ruler and a pastry cutter cut it into triangles; roll the triangles starting from the base and curve them; place the cornetti on a greased and floured baking tray; bake them in a preheated oven (200 degrees gas 6) for 20 minutes until golden.