Golden Morning Cornetti

Combine the flour, sugar, salt, and yeast in a large bowl. Make a well in the center and add the eggs, milk, water, honey, vanilla, and orange zest. Mix until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Incorporate the 50g softened butter during the last 3 minutes of kneading.

Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.

Pound the 280g cold butter between two sheets of parchment into a 15x20cm rectangle. Keep it cold but pliable.

Roll the chilled dough into a rectangle roughly twice the size of the butter block. Place the butter in the center, fold the dough over it like an envelope, and seal the edges.

Roll the dough out into a long rectangle and perform a single fold (letter fold). Wrap and refrigerate for 30 minutes. Repeat this process two more times for a total of three single folds.

After the final rest, roll the dough out to about 5mm thickness into a large rectangle. Cut into tall triangles, approximately 10cm at the base and 20cm tall.

Starting from the wide base, roll each triangle up tightly toward the point, then curve the ends inward to form a crescent shape. Place on parchment-lined baking sheets with the tip tucked underneath.

Cover loosely and let proof in a warm spot for 1.5-2 hours until doubled in size and the layers are visibly puffy.

Preheat the oven to 200C (390F). Brush each cornetto gently with the egg wash.

Bake for 16-18 minutes until deeply golden brown and hollow-sounding when tapped on the bottom.

Immediately brush the hot cornetti with the honey-water glaze for a subtle shine and sweetness. Cool on a wire rack for at least 10 minutes before serving.