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Cornetti, the Italian croissants

yield: 20 total time: 255 minutes
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Ingredients

  • 1 7/8 cups bread flour
  • 2 cups all purpose flour
  • 1 5/16 teaspoons fine sea salt
  • 7/8 ounce compressed yeast 1 1/3 cake fresh
  • 6 9/16 tablespoons whole milk
  • 5 3/8 tablespoons water
  • 2 eggs lightly beaten
  • 1/2 cup sugar
  • 1 vanilla bean
  • 2 Orange organic, zest grated
  • 4 1/4 tablespoons butter room temperature
  • 250 cups butter room temperature, to laminate the croissants
  • 2 tablespoons croissants whole milk, to brush the
  • 1/2 cup sugar
  • 5 5/8 tablespoons water
  • 1/2 vanilla bean
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