Combine the dry ingredients: Mix the bread flour, all-purpose flour, and salt in the bowl of a stand mixer.

Activate the yeast: Dissolve the fresh yeast in warm milk, whisk well, and pour it into the flour mixture. Add water, eggs, sugar, vanilla seeds, and orange zest.

Knead the dough: Use the dough hook attachment to knead on low speed for about 10 minutes. Gradually add butter, one small piece at a time, and knead until smooth and elastic. The dough will gradually come together into a smooth, cohesive ball, pulling away from the sides of the bowl as it kneads.

Refrigerate the dough: Place the dough in a lightly greased plastic bag, leaving room for it to double in size. Refrigerate for 24 hours.

Prepare the butter block: Soften the butter slightly and roll it between two sheets of parchment paper into a square, about 5 mm thick. Chill overnight.

Roll out the dough: On a floured surface, roll the chilled dough into a disk slightly larger than your butter block. Place the butter in the center and fold the dough over it like an envelope, sealing the edges.

Perform the folds: Roll out the dough into a long rectangle and perform a three-fold by folding the dough like a letter. Turn it 90 degrees and repeat with a four-fold. Chill for 30 minutes between folds.

Shape the cornetti: Roll the dough to 5 mm thickness and cut it into long triangles. Roll each triangle tightly from the base to the tip to form the classic crescent shape.

Proof the cornetti: Arrange the cornetti on a baking sheet lined with parchment paper, cover it, and let it rise in a warm place for 2 hours or until doubled in size.

Bake to perfection: Preheat the oven to 375°F (190°C). Brush the cornetti with milk and bake for 15–17 minutes until golden brown.

Add the finishing touch: Brush the hot cornetti with vanilla syrup for a glossy, flavorful finish.