Crown and Salty Horns

To prepare a delicious crown and horns from a soft and fluffy dough, start by preparing the dough. Mix the basic ingredients: flour, yeast, lukewarm milk, sugar, salt, and eggs. Knead the mixture well until it becomes homogeneous and slightly sticky, then gradually add melted butter to give it a fine texture and rich taste. Once you have obtained an elastic dough, cover it with a damp towel and let it rise in a warm place for about an hour, or until it doubles in volume.

After the dough has risen, turn it out onto a floured surface. Do not press it forcefully, but use the folding method, bringing the edges towards the center to keep the air inside and achieve a fluffy result. Divide the dough into two equal parts. From the first part, you will create the crown, and from the second part, the horns.

To form the crown, roll the dough into a rectangle about 1 cm thick. Fill it with the desired filling, such as caponata, which brings a Mediterranean flavor and an interesting texture. Roll the dough tightly, then cut it into pieces of about 5 cm. Place each piece vertically in a baking tray lined with parchment paper, leaving a little space between them to allow for expansion during rising. Cover the crown with a towel and let it rise for another 30 minutes.

Meanwhile, from the second part of the dough, you can form the horns. Roll the dough into the desired shape and cut it into triangles. Roll each triangle starting from its base to form horns, then place them in the tray. Let them rise for 30 minutes until they increase in volume.

Preheat the oven to 180 degrees Celsius. After the crown and horns have risen, you can brush them with a beaten egg to achieve a golden and shiny crust. Bake them for 25-30 minutes or until they are golden and fragrant. The aroma will fill the entire house, and the final result will be a spectacular crown and fluffy horns, perfect to be served alongside a fresh salad or as appetizers at a festive meal. Enjoy these delights warm and savor every bite!