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Recipe of Homemade Horns
Recipe

Homemade Horns

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The horns are a traditional French bread that is usually eaten at breakfast accompanied by jam and butter. This recipe is truly spectacular!
Learn more about Deborah Dana

Ingredients

16 portions
  • 1/3 cups Water
  • 1 package baking yeast
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 1/3 cups milk, to time
  • 3 1/2 cups flour
  • 2 tablespoons vegetal oil
  • 3 1/2 sticks unsalted butter
  • 1 egg
  • 2 tablespoons cream

Preparation

In a small bowl, mix the water, the yeast and 1 tablespoon of sugar. Let stand for 5 minutes and make sure the yeast is reacting.
In another small deep bowl, dissolve the remaining sugar and salt in the milk.
In a large bowl add the flour, milk, yeast water and oil and mix with a wooden spatula.
On a surface with flour put the dough and knead with the hands changing side each time for 2-3 minutes.
Transfer the dough to a bowl, cover with plastic wrap and let it grow for about an hour and a half. The dough should double in size.
Re-knead the dough on a surface with flour for 2-3 minutes and put in a refractory and cover with plastic wrap. Let it sit for 45 minutes or if you prefer in the refrigerator for the entire night.
On a surface with flour make a butter base with a wooden spatula. This base should be about 3/4 of the size of the flattened dough.
On another surface spread the dough with a baking roll. Put the butter on the dough and knead it to incorporate it 100%. Make a dough ball and cover with plastic wrap. Refrigerate for 1 hour.
Remove the dough from the refrigerator and with a roller form a rectangle of approximately 50 by 24 cms. If the butter is hard while flattening the dough it will melt.
Cut the rectangle in half and in each half make triangles, each triangle will be a horn.
Preheat the oven to 220 degrees Celsius and roll each triangle towards the tip.
Place the chicks on baking trays with waxed paper underneath them and curl the edges of each chord toward the center.
In a bowl whisk the egg yolk and the cream and with a brush paint the little horns so that they take a golden color.
Cook the horns for 15 minutes or until golden brown. Remove from the oven.

PRESENTATION

Serve the horn in bread boxes with colored napkins.

TIPS

Accompany the jam and butter chunks.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (13)
Moshi Receta facil
29/08/2020 17:44:11
Facil
Anonymous
20/04/2016 06:41:39
Genial receta Son faciles de hecer y muy deliciosos gracias. 
Jorge Hernández
03/04/2016 18:33:53
A través de iOS Se ve muy fácil :D Aunque me gustarían que especificarán qué tipo de crema se utiliza y cuanta levadura en gramos puesto que muchos lo podemos conseguir la levadura en gramos y no paquetes. Gracias por la receta
Anonymous
14/10/2015 18:01:50
crema hola, qué tipo de crema es la qué se utiliza?
Anonymous
03/09/2015 16:14:29
Quedan duros los cuernos ¿Son las mismas proporciones de levadura para hacerlos en Mèrida, Yucatàn? porque me quedan duros
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