Have you ever had a chocolate-filled cornetto from Naples? If not then I need to give you a prior warning. If you have a ‘thing’ for chocolate, croissant, and bread that is so fragrant you wish you could bottle the scent and carry it with you to wake up to each morning then this… this dear reader is something you absolutely should not have! “Why,” you ask? Because you will be hooked like I was- perhaps even more! So, what does that have to do with a cornebun? And what is a cornebun anyway? Well…
Before we go any further, I should probably disclose that these cornebuns are better made with a stand mixer. The dough is just too moist … eh ehm that’s a good thing. And with that little fact out of the way…
It IS hard to put into words just how much I look forward to having cornetto when in Naples. Freshly baked from the neighborhood bar-cafeteria. Your probable concept of a bar may leave you puzzled as to how you would go there for a breakfast. However, in Italy that is the place to drop by for a quick decent coffee, delectable pastry, and good conversation.
So, some days call for taking a break from the whole grain breads we love. To ripping through brioche-like soft layers from buns loved up with eggs, milk, and a sprinkle of grated orange zest.
Just enough to trick your mind that this is an acceptable alternative to the unforgettable chocolate cornetto from Naples. And that my friend is a cornebun, which I’m sure you have already figured out is a portmanteau of cornetto and bun.
This is a recipe born from craving those memorable cornettos that I am yet to perfect and introduce to you. They are soft and spongy with a warm, sweet scent of orange and vanilla.
And should you manage to still have some leftovers after a few days; then slice them in half and pop them on the grill. After which; ignore your conscience for 10 minutes!
As you slather that ‘baby’ with a generously thick layer of chocolate spread and dig in like no one’s watching (Toasting or warming the bread on a grill softens them up). That is if they somehow survived more than a day or two in your breadbasket.
I use the Tangzhong/Hokkaido method which I have to say blew my mind by just how moist and spongy it made the buns. Goodness, where has this technique been all my life and why oh why have I discovered this just now?
After you have had your fill of the cornebun. You can head on back to some wholegrain options or just try some other flatbread.
Cornebun Questions You Might Have…
The Dough Is Quite Wet and Sticky, Did I Do Something Wrong?
No, this is quite a wet dough recipe and it will still be sticky after you knead it before the rise.
How Do I Handle Such a Wet Dough?
After the dough has doubled in size, you will need to punch back and knead. To do this you must slightly wet your hands first and between each bun mould.
How Do I Mould the Dough Into a Ball?
Use a plastic dough scraper to scoop a piece of the dough. Then with wet hands, hold the dough as if it is a phone and you are about to text with both hands. Now tuck the dough into itself with the seam being ‘the bottom of your phone’. Then turn the dough upside down and pinch the edges to the center. Set it on parchment paper giving ample space between each bun as they will expand during baking.
Why the Egg Wash and Butter After Baking?
The egg wash gives it a nice shine and the butter keeps it nice and moist
How Will I Know if My Cornebun Is a Success?
The cornebuns should be very very light after they cool down. When pressed they should spring back and have a beautiful golden brown color.
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Loading...Brioche-like soft cornebun made with egg yolks, whole milk, a sprinkle of grated orange zest and splash of vanilla. Your brioche might just get jealous...
Ingredients
- 500g white bread flour
- 45g granulated sugar
- 10g salt
- 9g dry active yeast
- 70g unsalted butter
- 304 ml full fat (whole) milk plus 100 ml divided (total of 404 ml milk needed)
- 1 egg yolk
- 1 tbsp vanilla extract
- Zest from 2 large oranges
Instructions
PREPARE THE DOUGH
Add 20g of flour into a saucepan, then pour 100 ml of milk into the saucepan with the flour. Stir to combine until there are no lumps.
Put the saucepan over medium heat and continuously stir until it turns hot and steam rises from it then take it off the fire and vigorously whisk until it is smooth. The whole process should take no more than 2 minutes and the 'roux' should be smooth, leave aside to cool.
Grate the orange zest into the leftover 480g flour and rub through your hands to disseminate evenly. Add salt to one side of the flour
Warm the leftover 304 ml of milk in the microwave (50 seconds) or over the stove until it's a little over body temperature (do not make it hot because high temperature kills yeast which we need for the bread to rise). If the milk gets overly hot just leave to cool before you proceed
Add sugar and yeast to the warm milk and stir- leave for about 5 minutes to activate or until it froths at the top and looks like 'beer'
Soften the butter if not already done by sticking it in the microwave for about 15-30 seconds. You must check on it every 10 seconds to make sure it does not melt. It should be soft enough that if pressed would leave a dent. The other alternative is to dice the butter into room temperature water and leave it in until it comes to the right softness
Whisk the vanilla and egg yolk into the yeast and milk mixture
Pour the milk & egg mixture into the flour, as well as the 'roux'. Proceed to knead on low until all the flour is incorporated then add the butter knob after knob and proceed to knead on medium for at least 10 minutes, then on high for 1 minute. It will be quite wet.
The dough needs to be smooth and shiny and should stretch like chewing gum. Wet your hands to perform the window test. Then tip the dough into a clean lightly buttered bowl to rest in a warm place until doubled in size (about 2 hours)
SHAPE
Wet your hands and punch back the dough, if it is still a little sticky- slightly wet your hands between each roll
Shape each roll into approximately 95g - 100g buns and loosely cover with cling film for a second rise (do not use only a kitchen cloth as this will dry and form crusts over the buns) until double in size
BAKE
Heat the oven to 190°C at least 10 minutes before you intend to bake
Very gently, uncover the risen buns as the cling film will have slightly stuck to them. Lightly glaze each bun with an egg wash (whole egg and 2 tbsps of whole milk)
Bake for 15-18 minutes or until a nice golden brown. While they bake, melt 25g of unsalted butter. Take the buns out and immediately lightly glaze with the melted butter
Leave to cool then store in an airtight bread/cake tin. Alternatively, lock em up in a ziplock bag to keep that moisture from escaping 🙂
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