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Italian Sfogliato Croissant
Recipe no. 118 · mikilab.de/118
W300-330 flour, medium strength
Sitor draft
Sourdough (Lievito Madre) check
Use it when it is active and stable: it doubles regularly after a refresh. If you have no starter, ask a bakery for a piece or use dried starter to reactivate (about a week).
On TikTokRecipe no. 118
What you need· draft
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Oven and steam can burn.
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The MikiLab label
Michele's method: the preferment or sourdough works at least 12 hours. More flavour, longer keeping, less yeast.
Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
MIKILAB INTRODUCTION Here the dough is a true aromatic brioche, then laminated with fewer folds and less butter than a croissant: we want softness and fragrance, not just crispness. EQUIPMENT Stand mixer with dough hook, sheeter/rolling pin, refrigerator at 4°C, proofing chamber at 26-28°C. STEP-BY-STEP PROCEDURE 1) Refresh the Lievito Madre and bring it to full maturity (3-4 h at 26°C). 2) Brioche dough: flour, milk, eggs, egg yolks, sugar, honey, Lievito Madre and fresh yeast. Develop the gluten network, then add soft butter, aromatics (vanilla + citrus zests) and salt. Final dough temperature: 24°C. 3) Bulk fermentation 1 h at room temperature, then refrigerate for 12 h. 4) Butter block at 40% (relative to flour weight) at 13-14°C; encase in the dough using the wallet fold. 5) Two sets of single folds (softer than a croissant) with 40-minute rests in the refrigerator between each. 6) Final sheeting to 4-4.5 mm; cut triangles with an 11 cm base. 7) Roll up gently and shape into a crescent. 8) Final proof 3-4 h at 27°C, 75% relative humidity (the cornetto proofs longer than a croissant). 9) Egg wash with egg yolk and heavy cream. BAKING 185°C for 18-20 minutes. The interior should be stringy and soft, the exterior golden. STORAGE Soft for 24-36 h thanks to the egg yolks and honey. Excellent filled with pastry cream or jam after baking. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
The Italian cornetto is NOT a croissant: it is a rich brioche dough made with eggs, sugar and aromatics (vanilla, citrus, honey), with a softer and more 'bread-like' lamination. Its unmistakable pastry-shop fragrance is its signature.
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Made with Michele's hands
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