Mum's Cornulete

This is not a cooking blog and I'm not a cook. I'm just trying to commit to memory my mum's cornulete cause her recipe notebook is cryptic and baking them with her felt like I was a glorified standmixer while she quietly did stuff and got cranky at me for asking questions.

Ok, off to the recipe!

Ingredients

For the cornulete:

• 1kg flour (000 is best)
• 400ml sparkling water
• 4 egg yolks
• 1 egg white
• 4 spoons of sugar (when I say spoon I mean the one you eat with not the measuring system)
• 200ml sunflower oil
• 50g fresh yeast
• cocoa powder - eyeball it
• Finetti - refrigerated - it has to be HARD (or any chocolate spread that you know won't completely liquify in the oven and run out, that's just the one we have where we live) the 400g can will do.

For the syrup:

• 200g sugar
• 100ml water (allegedly - we had to add a bit more cause it was too honeylike)
• 1 baggie of vanilla sugar
• a vial of rum flavouring

Instructions:

1. Get two bowls to make two versions of the same dough in. One with cocoa and the other left plain.
2. In the first bowl add half of the yeast, 2 egg yolks, two spoons of sugar, 200ml sparkling water and 100 ml sunflower oil. Get the mixer and mix them till they're nice and frothy.
3. Gradually add the 500g of flour and mix it in with a spoon, and then with your hands until it stops sticking to the bowl and your fingers. 
4. Same thing, different bowl. But this time add cocoa with the flour.
5. Shape both doughs into a longish loaf each. Use a knife to cut them both into 5 equal sections that you then shape as balls. Leave the dough balls to rest for about 15 minutes. 
6. Take this time to boil the syrup. Make sure all the sugar is dissolved. Leave it to cool.
7. Take one ball of each color and flatten them with a rolling pin till they're about the size of a big plate. Then stack them together and flatten them a bit more just so they stick better to each other. (note from an expert eater of these things: I noticed that the white dough will floof up way more than the brown one in the oven but also make a harder crust. The brown one will be less floofy but it will have a softer crust. Do with it as you will, I prefer mine with the brown one on the outside.)
8. Cut the sheet into 8 triangles and spoon in the Finetti. Remember to first tuck in the corners before rolling them or they'll get runny. This is a bit of a skill and I suck at it but don't be afraid to pull on those corners cause they're more elastic than you expect.
9. Place them in a baking pan over baking paper. Watch the tip! Have them sit on the tip so they don't unroll.
10. Brush egg white on them.
11. Bake them at medium heat for about 15 minutes (allegedly - we had them at 220C for about half an hour and the second pan we turned the heat up to 250C and they stayed in for 15 minutes) - you want the white part to start to brown a bit and they also should  double in size.
12. After you take them out leave them to cool off a bit, around 10 minutes, and then give each of them a bath in the syrup.