Cornetti Sfogliati

Method

1. In a stand mixer fitted with the paddle attachment, combine milk, eggs, sugar, and fresh yeast. Mix for a few minutes.
2. Add grated orange and lemon zest.
3. Add all the flour and mix on medium speed until the dough comes together and pulls away from the sides, about 10 minutes.
4. Add salt, then gradually add the softened butter (for the dough) in small pieces, mixing until fully incorporated.
5. Lightly flour your hands, gather the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in size.
6. On a floured surface, roll the dough into a rectangle about 25-30 cm wide and 50 cm long. Transfer to a parchment-lined tray and refrigerate until cold.
7. For the laminating butter: place the cold butter between two sheets of parchment paper and pound/roll into a rectangle about one-third the size of the dough. Refrigerate to firm up.
8. Once dough and butter are well chilled, roll the dough on a floured surface to a rectangle slightly larger than the butter. Place the butter rectangle in the center and fold the dough over it, sealing the edges. Roll out vertically.
9. Perform a letter fold (3-fold): fold one third of the dough over the center, then the other third on top. Wrap and refrigerate for at least 30 minutes.
10. Repeat the rolling and 3-fold process two more times, chilling between each fold. (Total of three folds after encasing the butter.)
11. After the final fold, refrigerate the dough. Then roll it out to a rectangle about 20 cm wide and less than 0.5 cm thick. Cut long triangles (base about 10 cm).
12. Make a small cut in the center of each triangle's base, then roll up from the base to the tip, slightly stretching the tip. Curve into crescent shapes and place on a parchment-lined baking sheet.
13. Let the shaped croissants rise at room temperature until puffed. (If desired, some can be frozen at this stage. To bake, you would bake in a preheated oven until golden.)