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

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