Sift the flour into a mixing bowl and mix with the yeast. Add sugar, salt, eggs, butter and milk and work with the dough hook of the hand mixer to a smooth dough.
Cover and let the dough rise in a warm place for about 45 minutes until it has visibly enlarged.
Dust the work surface with flour and then knead the dough briefly. Roll out the dough into a rectangle. Cover half of the dough with the butter slices, fold the other half over and press lightly.
Roll out the dough again into a rectangle (approx. 30 x 40 cm) and fold it three times on top of each other from the narrow side. Cover and chill in the refrigerator for at least 15 minutes.
After the resting time, roll out the dough again into a rectangle (approx. 40 x 50 cm). Halve the rectangle with a knife so that two strips of dough are created. Cut each strip of dough into 6 triangles, for a total of 12 triangles.
For the filling, cut the chocolate into small pieces and spread over the triangles of the dough. Roll up the triangles from the broad side and bend them slightly. Instead of chocolate, Nutella can also be used here. Either put a dollop of Nutella in the middle of the triangles and then roll it up or, if you have the option, simply inject the Nutella with a cream syringe after baking.
Line the baking sheet with parchment paper, place the cornetti side by side on the baking sheet, cover and let rise in a warm place for about 15 minutes.
After the resting time, brush the cornetti with a little condensed milk and place in the oven, which has been preheated to 200 ° C. Baking time approx. 20 minutes. When the cornetti are golden brown, they are done. If they`re too dark, they`re a little harsh. Then dust with icing sugar and serve fresh and warm.
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