Bratislava Croissants (POZSONYI KIFLI)

Bratislava Horns (POZSONYI KIFLI) – a fluffy and aromatic delight

Preparation time: 30 minutes
Baking time: 20-25 minutes
Total time: 55 minutes
Number of servings: 16 horns

If you are looking for a quick and delicious dessert, Bratislava horns are the perfect choice! These little delights are so fluffy and aromatic that you won't be able to stop savoring them. Their history is lost in the mists of time, but what we know for sure is that each bite will take you on an unforgettable journey. Let's get started!

Ingredients:

For the dough:
- 600 g flour
- 30 g powdered sugar
- 20 g fresh yeast
- 200 ml lukewarm milk
- 200 g butter (melted and cooled)
- A pinch of salt
- 2 eggs

For the filling:
Option 1 (walnut):
- 100 g ground walnuts
- 25 g raisins
- Zest of one orange
- 75 g powdered sugar
- 75 ml water

Option 2 (poppy seed):
- 100 g poppy seeds
- 25 g raisins
- Zest of one orange
- 75 g powdered sugar
- 75 ml water

For brushing:
- One egg (for glazing)

Step by step for a perfect result:

1. Preparing the dough:
Start by gently warming the milk, then add the yeast. Let the mixture sit for 5 minutes to activate the yeast. This step is essential as active yeast will make the dough airy and fluffy.

2. Combine the ingredients:
In a large bowl, add the flour, powdered sugar, eggs, melted and cooled butter, and a pinch of salt. Mix the dry ingredients well. Now, pour in the milk with the activated yeast and start kneading.

3. Kneading the dough:
Continue kneading the dough for about 10 minutes until it becomes elastic and non-sticky. If the dough is too sticky, you can gradually add 50 g of flour, but be careful not to overdo it.

4. Let the dough rise:
Cover the bowl with a clean towel and let it rest in a cool place for about 30 minutes. This step will allow the yeast to work, and the dough will rise.

5. Preparing the fillings:
While the dough is rising, you can prepare the filling. In two separate bowls, combine the ground walnuts and raisins with the orange zest for the first option, and for the second option, mix the poppy seeds, raisins, and orange zest.

Syrup: In a saucepan, bring 150 ml of water and 150 g of powdered sugar to a boil. Let it boil for 2-3 minutes, then divide the syrup evenly between the two filling bowls. Mix the mixture until you obtain a thick paste.

6. Forming the horns:
Take the dough out of the refrigerator and divide it into portions of about 32 g. Form balls from each portion. Flatten each ball and give it an elliptical shape. Place a teaspoon of your preferred filling in the center, then roll the dough and shape it into a crescent.

7. Preparing for baking:
Arrange the horns on a baking tray lined with parchment paper, leaving enough space between them. Using a brush, glaze the horns with egg yolk, then let them dry for a few minutes. Before placing them in the oven, brush them with egg white for a golden and appetizing crust.

8. Baking:
Preheat the oven to 200 degrees Celsius. Place the tray in the oven and let the horns bake for 20-25 minutes or until golden. If you have a convection oven, the baking time may be slightly reduced.

9. Serving:
Let the horns cool slightly before enjoying them. They are delicious both warm and at room temperature. For an extra touch of flavor, you can sprinkle them with powdered sugar or serve them with a cup of aromatic tea.

Useful tips:

- You can experiment with various fillings, such as chocolate or fruit jams, depending on your preferences.
- If you want to make the horns look more elegant, you can add sesame seeds or poppy seeds on top before baking.
- These horns keep well in airtight containers, but they are best enjoyed fresh.

Nutritional benefits:

Bratislava horns are an excellent source of carbohydrates, providing quick energy. Walnuts and poppy seeds add healthy fats and essential nutrients, while raisins bring extra antioxidants and fiber. It’s a dessert that can be enjoyed in moderation, especially on special occasions!

Frequently asked questions:

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast, just make sure to follow the instructions on the package for activation.

2. How can I make the horns less sweet?
You can reduce the amount of sugar in the filling or opt for less sweet fillings.

3. Can I freeze the horns?
Yes, the horns can be frozen after they have completely cooled. Make sure to wrap them well in a bag or airtight container.

These Bratislava horns are undoubtedly a recipe worth trying! You can enjoy them with family and friends or savor them during personal indulgent moments. I invite you to prepare them and share your impressions!