Croissants Bratislava

Name: Croissants Bratislava - Constantina C.
Ingredients: For the dough: 600 g of Baneasa white wheat flour; 1 chicken egg; 1 duck egg; 200 g of 65% fat butter; 50 g of powdered sugar; 200 ml of 2% fat milk; 2 tablespoons of dry yeast; 2 g of iodized salt. For the filling: 100 g of poppy seeds; 75 g of powdered sugar; 75 ml of water; approximately 25 g of raisins. For decoration: 1 duck egg.

Dessert - Croissants Bratislava by Constantina C. - Recipia

Bratislava Horns / Pozsony kifli The Bratislava horns have turned out this time exactly as desired: slightly cracked on the surface and with a softer texture inside. In size, they are more like small horns than large ones, as the dough is divided into about 34 pieces. The classic filling is with poppy seeds and raisins, but a few pieces can also be filled with Nutella or plum jam if you want to adapt the recipe for the whole family. Quick Info Preparation time: about 1 hour and 10 minutes, excluding shaping time Refrigeration time: 30 minutes Baking time: about 45 minutes Total time: at least 1 hour and 55 minutes, plus the time needed for shaping the horns Servings: about 34 small horns Difficulty: medium Recipe type: baked dessert, soft poppy seed horns Ingredients For the dough 600 g of Băneasa white wheat flour 1 chicken egg 1 duck egg 200 g of 65% fat butter 50 g of powdered sugar 200 ml of 2% fat milk 2 tablespoons of dry yeast 2 g of iodized salt For the poppy seed filling 100 g of poppy seeds 75 g of powdered sugar 75 ml of water about 25 g of raisins For brushing 1 duck egg The eggs used for the dough are separated from the duck egg used for decoration. For brushing, the yolk and egg white are applied in different stages. Preparation method 1. Preparing the milk with butter Place the milk in a heat-resistant container and add the butter cut into cubes. Heat the mixture in the microwave for about 90 seconds until the butter melts. If you are not using a microwave, the milk and butter can be heated on the stove in a double-bottomed pot. The mixture does not need to be treated separately; it is important that the butter is melted in the milk. 2. Kneading the dough In the bread machine bowl, place the ingredients in the following order: milk with melted butter, eggs, flour, salt, sugar, and dry yeast. Select the kneading program. This takes about 30 minutes. At the end, remove the dough from the bowl and place it on a floured plate. 3. Cooling the dough Cover the dough and let it cool in the refrigerator for about 30 minutes. Chilling is included in the original method and helps the dough to be easier to portion and shape. 4. Preparing the filling Put the sugar and water in a pot and heat them over low heat. Let the mixture simmer until a thick syrup forms. Add the poppy seeds and raisins, then boil the mixture for about 10 minutes. Stir until the ingredients are combined, and the poppy seeds swell. The filling should be allowed to cool enough to be placed on the dough. 5. Portioning and filling the dough Remove the dough from the refrigerator and divide it into about 34 pieces, each weighing about 32 g. Form balls, then roll each piece into an oval, long, and narrow shape. Place a teaspoon of filling on each oval. Roll the dough like a cigar and bend it slightly so that it takes the shape of a horseshoe. In addition to the poppy seed filling, some horns can be filled with Nutella or plum jam. These are optional variations used to satisfy different preferences. 6. Placing on the tray and brushing Place the horns on a tray lined with parchment paper, leaving a little space between them. Brush them first with the duck egg yolk and let them sit for about 10 minutes until the surface layer dries. After this time, brush the horns with the egg white. In the original recipe, the egg white was slightly beaten, but it can also be used as is. After applying the egg white, the tray can go into the oven. 7. Baking Bake the horns for about 45 minutes. In the first 10 minutes, the temperature is 250 degrees Celsius, then it is reduced to 180 degrees Celsius. Finally, check if they are baked with a toothpick. Remove them from the oven and let them cool before serving. Why I make the recipe often The recipe is practical when I want many horns from a single batch of dough. The 34 pieces are small enough to prepare multiple fillings in the same tray. The poppy seeds with raisins provide the specific taste for Pozsony kifli, and Nutella and plum jam can be added without changing the working method. Tips and variations Tips The dough should be left in the refrigerator before portioning, as specified in the recipe. After cooling, it is easier to roll and shape. Measure about 32 g for each piece if you want all the horns to have similar sizes and bake evenly. Do not put more than a teaspoon of filling in each piece. An excessive amount may leak out during rolling or baking. Follow the order of brushing: first the yolk, then a break of about 10 minutes, and finally the egg white. The temperature is higher only in the first 10 minutes. After that, the oven should be reduced to 180 degrees Celsius. Substitutions The milk and butter can be heated either in the microwave or on the stove in a double-bottomed pot. There is no need to modify the quantities. Instead of the poppy seed and raisin filling, some horns can be filled with Nutella or plum jam, according to family preferences. Variations The basic version is the one with poppy seeds, sugar, water, and raisins. For a tray with different flavors, you can save most of the dough for the poppy seed filling and prepare a few pieces with Nutella or plum jam. The horseshoe shape must be maintained regardless of the filling, as this is the specific shape of these horns. Serving ideas The horns are served after they have cooled. They can be placed on a platter and offered as a dessert or alongside coffee and tea. There is no need for a separate topping, as the filling is already sweet. Frequently asked questions How many horns come from this amount of dough? From the indicated quantities, about 34 horns are obtained, each weighing around 32 g before baking. Can I use only chicken eggs? The recipe notes one chicken egg and one duck egg in the dough, and another duck egg is used for decoration. The source does not provide an exact conversion for substitution, so it is better to keep the proportions presented. How long is the poppy seed filling boiled? After the syrup is formed from sugar and water, the poppy seeds and raisins are added. The mixture is boiled for about 10 minutes until it is combined and the poppy seeds swell. Why are the horns brushed twice? The yolk is applied first, then allowed to dry for about 10 minutes. The egg white is applied afterward. This procedure is part of the method used for the specific surface of these horns, which can crack easily when baked. Can I bake the horns directly at 180 degrees? The original method uses 250 degrees Celsius for the first 10 minutes, then 180 degrees Celsius until the end. To maintain the result of the recipe, it is recommended to follow this sequence. Nutritional values The values below are estimates and calculated for one horn from a batch of approximately 34 pieces, with poppy seed and raisin filling. They may vary depending on the size of the eggs, the exact amount of filling, and how much dough goes into each piece. Calories: approximately 145-155 kcal Proteins: approximately 3-4 g Carbohydrates: approximately 18-20 g Fats: approximately 6-7 g Horns filled with Nutella or plum jam may have different values, depending on the amount used. Storage and reheating After cooling, store the horns in a closed container at room temperature. The source does not specify an exact storage duration, but it is recommended to consume them as fresh as possible, as the texture is more pleasant in the first days. Reheating is not necessary. They can be consumed at room temperature; if you prefer to heat them slightly, do so without drying them out.

Croissants Bratislava

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