Baking a batch takes time and some elbow grease but is so worth it

Ingredients

• 4 teaspoon active dry yeast
• 1/2 cup warm water (105 degrees)
• 1/2 cup whole milk, at cool room temperature
• 6 tablespoon unsalted butter, at cool room temperature (return remaining 2 tablespoons to the refrigerator for later use in the recipe)
• 1 cup sugar
• 2 large eggs, at room temperature
• 1/4 teaspoon pure vanilla extract
• 2 1/4 cups (10 ounces) bread flour
• 2 1/4 cups (10 ounces) unbleached all-purpose flour, plus more for the work surface
• 2 teaspoon fine sea salt
• finely grated zest of one organic lemon
• finely grated zest of one organic orange
• 3 sticks (12 ounces) cold unsalted butter, plus 2 tablespoons
• 3/4 cup (3 1/2 ounces) unbleached all-purpose flour
• optional fillings (about 1/2 cup is needed to fill 20 cornetti): apricot or strawberry jam, or your favorite flavor, nutella, almond paste, pastry cream
• egg wash: 1 egg beaten with 1 tablespoon milk

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