Italian Cornetti – Bibado


1 tbsp of dried yeast

60ml warm water

1 tsp sugar

250g all-purpose flour

1 egg 

1/4 cup sugar

1 1/2 tbsp butter

1 tsp vanilla extract

1 egg + 2 tbsp milk (for wash)


1) Add yeast in the warm water and stand for 5 minutes until frothy.

2) In the meantime put 3/4 of the flour in a bowl and and pour in the water with yeast and mix it. (You can use a standing mixer or your hands.)

3) Add the egg and mix well, then add the rest of the ingredients (except the 1 egg + 2tbsp milk) and mix, knead the dough for at least 5-6 minutes. It the dough is too sticky add 1-2 tbsp of flour, but not more.

4) Place the dough into an oiled bowl and cover it with a clean kitchen towel and rest for 30 minutes. After the time, take the dough out, stretch it into a rectangle and fold it into itself. Place it back in the bowl, cover and rest it for 30 minutes then repeat it.

5) Put it back in the bowl, cover and allow to rise at room temperature for 1 hour or until doubled in size. (The longer you can leave it better)

6) Flour your surface and roll the dough out into a circle shape. Use a knife to cut the circle into 4 sections then, each section into half. You should get 8 “pizza” slices

7) Roll each triangle onto itself starting from the base. Tuck the thinner tip under the belly of your crescent to make sure they don’t open up during baking.

8) Lay them onto a tray lined with baking sheet, beat the egg with 2 tbsp of milk and egg and brush it over and bake at 180C for 15-20 minutes or until golden brown.

9) You can keep them in an airtight container and they should last for 4-6 days or freeze them and use within 3 months.

Batch cook where possible.

We love the thought of cook once, eat twice, and just pop the extras in the freezer for later

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