Bratislava Horns

Name: Bratislava Horns - Arina O.
Ingredients: 600 g flour 30 g powdered sugar 25 g fresh yeast 200 ml milk 200 g butter a pinch of salt 2 eggs 1 egg for brushing Filling 180 g ground walnuts 150 g powdered sugar 1

Dessert - Bratislava Horns by Arina O. - Recipia

Bratislava Horns I made Bratislava horns one afternoon when I felt like working with yeast dough. I got the recipe from Gaby, where I always find good ideas. It's a classic recipe, with a filling of walnuts and raisins, which lasts a long time if you want to make more at once. I like that they come out tender, with a shiny crust, and they don't dry out at all after cooling. Quick Info Total time: about 3 hours (includes cooling the dough and rising) Effective preparation time: 45-60 minutes Baking time: 20-25 minutes per batch Servings: 25-28 horns, depending on the size of the rolls Difficulty: medium Recipe type: horns with walnut filling, suitable for breakfast or snack Ingredients For the dough: 600 g flour 30 g powdered sugar 25 g fresh yeast 200 ml milk 200 g butter a pinch of salt 2 eggs For brushing: 1 egg (separated yolk and white) For the filling: 180 g ground walnuts 150 g powdered sugar 150 ml water 50 g golden raisins 25 g cocoa Preparation method 1. Start with the dough. Put the flour in a large bowl. 2. Melt the butter over low heat, then let it cool slightly, just enough so it's not hot. 3. Warm the milk just enough to be lukewarm, not hot. Add the fresh yeast to the milk and let it sit for about 5 minutes until well dissolved. 4. Add the eggs, sugar, salt, and melted cooled butter to the flour. Start mixing by hand or with a hook mixer until combined. 5. Gradually add the milk with yeast and start kneading until you get an elastic dough. It should gather from the sides of the bowl and become smooth but not too hard. 6. Cover the bowl and put the dough in the fridge until I prepare the filling. It helps to keep it cool, especially if you are working in a warm kitchen. 7. For the filling, put the sugar and water to boil in a small pot. Let it reduce a bit to make a medium syrup (not liquid, not thick like honey). This takes about 5-7 minutes. 8. Mix the ground walnuts with the raisins and cocoa in a bowl. Pour the hot syrup over them and mix well. The filling will be dense, not liquid. 9. Take the dough out of the fridge and divide it into balls of about 32 g each. I ended up with around 26-28, but it depends on how big you make them. 10. Each ball is rolled out on a lightly floured surface into an oval shape. It doesn't have to be perfect, the important thing is to be able to roll the filling. 11. Place a heaping teaspoon of filling on each oval, on the edge, then roll it up and shape it into a short roll, which I bend into a crescent shape. 12. Arrange the horns on a baking tray lined with parchment paper. Don't crowd them, leave a little space between them. 13. Brush each horn with egg yolk (lightly beaten with a fork beforehand). Let them sit for 5-10 minutes until the yolk layer dries on the surface. 14. After the yolk has dried, brush with lightly beaten egg white. This makes them shiny. 15. Preheat the oven to medium heat (about 180°C). Put the tray in the oven. Under the tray, on the bottom rail, place a small pot of water – the steam prevents the horns from burning at the bottom. 16. Bake the horns until they get a light golden color, about 20-25 minutes, depending on the oven. 17. Remove them to a rack to cool. Why I make the recipe often I like that you get many from one batch and they stay fresh and tender. They don’t dry out quickly, and the walnut filling remains good even after 2-3 days. I can take them to go or serve them when guests come over. Tips and variations Tips Use fresh yeast for a fluffier dough. Don’t let the filling syrup boil too long, so it doesn’t caramelize. Knead the dough well, even if it seems like it doesn’t come together at first. If it’s very warm in the house, don’t leave the dough out too long, it softens quickly. Substitutions You can use black raisins if you can’t find golden ones, but the taste will be slightly different. If you don’t have fresh yeast, you can try using 7-8 g of dry yeast, but the texture won’t be quite the same. Butter cannot be replaced with margarine without changing the taste and tenderness, but if you have allergies, you can try. Variations You can add a bit of grated orange peel to the filling. If you don’t want cocoa, omit it and you will have a filling of just walnuts and raisins. For smaller horns (like cookies), make the balls 20-22 g. Serving ideas The horns go well with milk, coffee, or tea for breakfast. They can also be packed for school or work. If there are leftovers, you can heat them briefly in the microwave. Frequently asked questions 1. Can the Bratislava horns be frozen? Yes, they can be frozen, but it’s best to let them cool completely first. You can reheat them later in the oven for a few minutes. 2. Why do the horns sometimes dry out after a day? If you don’t cover them well after cooling, the dough can dry out on the surface. Keep them in a closed box or bags. 3. Can I use peanuts or almonds instead of walnuts? Yes, but the result will be different in taste and texture. Romanian walnuts remain the most suitable for the original recipe. 4. Do the horns need to rise before baking? No, the dough rises in the fridge, no further rising is needed before going into the oven. 5. If I don’t have parchment paper, can I bake directly in the tray? Yes, but grease the tray well with butter so they don’t stick. Nutritional values Estimate for 1 horn (out of 26): approximately 200-210 kcal, 7 g fat, 32 g carbohydrates, 4 g protein. Values vary depending on the size of the horn and filling. They are quite dense in energy content, as there is also quite a bit of sugar in the dough and filling. Storage and reheating The horns keep well in a closed box or bag at room temperature for 2-3 days. If you want to keep them longer, you can freeze them. For reheating, put them in the microwave for a few seconds or in the preheated oven for 2-3 minutes. After 3 days, the dough starts to become a little harder, but not dry. This is the recipe I’ve made several times and I haven’t changed anything essential because the result is to my taste.

Preparation

In a bowl, we put the flour. We melt the butter and let it cool. We warm the milk a little and add the yeast to it, letting it sit for about 5 minutes until the yeast is well dissolved. Then we add the eggs, sugar, salt, and the melted and cooled butter to the flour, and we start kneading until well combined, adding the milk as well. We need to get an elastic dough. We refrigerate it and prepare the filling. We boil water with sugar to reduce it a bit, creating a syrup that is not too thick but also not too thin. We pour this syrup over the walnuts mixed with raisins and cocoa. We take the dough out of the fridge and divide it into balls of about 32 g. Each ball is rolled into an oval shape, we add the filling, roll it up, and shape it like a horseshoe. We place it on a baking tray lined with parchment paper, brush it with egg yolk, let it dry, and then brush it with egg white. We put the tray in the oven at medium heat until they start to color. When I put the croissants in the oven, I placed a pot of water under the tray to prevent burning on the bottom.

Bratislava Horns

Preparation

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