Bratislava Horns

Name: Bratislava Horns - Julieta N.
Ingredients: 600 g flour; 2 eggs; 200 g butter; 50 g powdered sugar; 200 ml sweet milk; 1 packet of dry yeast; a pinch of salt. Filling: ground walnuts; cocoa; coarse sugar; a cup of water; 1 egg for brushing.

Dessert - Bratislava Horns by Julieta N. - Recipia

I have never kept track of how many times I have made the Bratislava horns, but every time, they disappear quickly from the tray. I realized that if I have all the ingredients on hand and a little patience, they turn out fluffy and with fillings just to my liking. It's the kind of recipe that can be made with a mixer or by hand, depending on how much time I have. Quick Info Total time: about 2 hours Preparation: 30-40 minutes (including kneading and shaping) Baking: 20 minutes Servings: about 25-30 horns, depending on their size Difficulty: medium Recipe type: homemade sweet dough, suitable for a snack or breakfast Ingredients For the dough: 600 g all-purpose flour 2 eggs 200 g butter (preferably of good quality) 50 g powdered sugar 200 ml milk 1 packet dry yeast a pinch of salt For the filling: ground walnuts (about one cup) raw sugar (2-3 tablespoons, adjusted to taste) 2 tablespoons cocoa powder a little water turkish delight (to taste) rose hip jam (or any other thicker jam) For brushing: 1 egg (separate the egg white from the yolk) Preparation Method 1. I start with the butter, which I cut into small cubes. I put it together with the milk in a bowl and gently heat them until the butter partially melts. It should not boil, just warm enough not to burn when touched. 2. In the bowl of the mixer or directly in a basin, I add the milk with butter, eggs, salt, and powdered sugar. I add the flour and finally the dry yeast. If I use a mixer, I select the kneading program. If I knead by hand, I make sure to mix everything until the dough no longer sticks to my hands and is elastic. 3. While the dough is being kneaded, I prepare the filling. I chop the walnuts (about one cup) and mix them with the sugar and cocoa. I add a little water, just enough to form a thick, spreadable paste. I keep the Turkish delight and jam handy without any additional preparation. 4. Once the dough has risen and is fluffy, I portion it into small pieces and form balls. 5. I flatten each ball by hand or with a rolling pin, about the size of my palm. 6. I put one to two teaspoons of my preferred filling (walnuts with cocoa, Turkish delight, or rose hip jam) in the center and spread it slightly. 7. I roll the dough and fold the edges underneath to prevent the filling from leaking during baking. 8. I place the horns on a baking tray lined with parchment paper, leaving space between them. Before putting them in the oven, I beat the egg separately and first brush all the horns with the yolk. I wait 5-10 minutes for them to form a slight crust, then I brush them with the egg white. 9. I preheat the oven to medium heat (180°C if using an electric oven). I bake the horns for 20 minutes until they are nicely browned. 10. I take them out onto a cooling rack, and after they cool slightly, they can be eaten immediately. Why I make this recipe often These horns remain fluffy even the next day, making them suitable for lunch boxes or a quick coffee break. I can change the filling based on what I have on hand, and they don't dry out quickly. For me, they are the kind of recipe I never get tired of. Tips and Variations Tips - If I use free-range eggs, the dough turns out more yellow. - Higher quality, fattier butter makes a difference in taste; I avoid cheap options. - For overly runny jam, I mix in a little breadcrumbs to prevent it from leaking during baking. - If I don’t have parchment paper, I make sure to grease the tray well with butter. Substitutions - The Turkish delight can be replaced with any other dried fruit or fruit-flavored Turkish delight. - For jam, any variety can be used as long as it is not runny. - Dry yeast can be replaced with fresh yeast, respecting the equivalent (about 25 g for this amount). Variations - I can also add a little lemon or orange zest to the dough if I like the flavor. - The horns can be shaped larger or smaller, according to preference. - Sometimes, I add poppy seeds or raisins to the walnut filling. Serving Ideas I serve them plain or sometimes dusted with sugar, alongside coffee or tea. They also make a great snack for kids. Frequently Asked Questions 1. Can the dough be made without a mixer? Yes, it can be kneaded by hand, but it takes a bit longer to become elastic. 2. Can the dough or baked horns be frozen? I haven’t frozen the dough, but the baked horns hold up in the freezer. After thawing, I warm them slightly in the oven. 3. What can I substitute for walnuts in the filling? Ground almonds or hazelnuts can be an option, but the taste will be different. 4. If I don’t have powdered sugar, can I use granulated sugar? Yes, but I need to mix well to ensure no crystals remain in the dough. 5. Can I use just one type of filling? Yes, it works just as well with just jam or just walnuts, depending on what I have or prefer. Nutritional Values (estimated per horn, for 30 pieces) Calories: approximately 160 kcal Protein: 3-4 g Carbohydrates: 18-20 g Fats: 8 g The values are approximate and depend on the filling and the size of the horns. Storage and Reheating The horns can be stored in a closed container at room temperature for 2-3 days. They can be quickly reheated in the oven or microwave. If I want them to last longer, I freeze them and take them out a few hours before serving. They return to their soft texture after reheating, but they are best fresh.

Bratislava Horns

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