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Horns

Horns of a rich yeast dough with 400 g flour, 2 dl cream, 100 g butter, egg, egg yolk, and sugar. The dough is divided into 6, rolled out, and each round cut into four triangles, brushed with butter and sprinkled with chopped almonds, rolled into horns, brushed with egg, and baked in a very hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 546 (falt i det fri)

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About the dish

From the chapter "Baking" in Stor kokebok (1914). The recipe begins at the bottom of page 546 and continues on page 547. The ingredient list appeared in the same narrow column as the list for dinner rolls and has been separated out again here.

How to make it

  1. 1

    Cream and butter

    Warm the cream and butter together until lukewarm.

  2. 2

    Dough

    Sift the flour and stir in the cream mixture, the beaten egg and the egg yolk, the sugar, and the dissolved yeast. Work into a smooth dough, adding more flour if necessary.

  3. 3

    Rising

    Set the dough to rise until doubled in size.

  4. 4

    Rolling out

    Turn the dough out onto the work surface, knead it briefly, and divide it into 6 pieces. Roll each piece into a round sheet 1 cm thick and cut each sheet into 4 pieces.

  5. 5

    Filling and rolling

    Brush the triangles with melted butter, sprinkle with blanched, finely chopped almonds, roll them up toward the point, and bend them into horns.

  6. 6

    Second rise

    Place the horns on a greased baking sheet, brush with egg, sprinkle with finely chopped almonds, and let them rise until doubled in height.

  7. 7

    Baking

    Bake in a very hot oven (230–240 °C (465 °F)) until golden.

Changes from the original

Modern measurements and spelling. "Very hot oven" is given as 230–240 °C (465 °F). Almonds for brushing/sprinkling are listed as a separate ingredient without a quantity, as in the original.

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Frequently asked questions

How many horns does the recipe make?
24 horns. The dough is divided into 6 pieces, each rolled out into a round sheet about 1 cm thick and cut into 4 wedges.
How are the horns shaped?
The wedges are brushed with butter, sprinkled with blanched, finely chopped almonds, rolled up toward the point, and bent into horns. Place them on a greased baking sheet, brush with egg, and sprinkle with finely chopped almonds.
How long should the dough rise?
Twice: first until doubled in size after kneading, then on the sheet until the horns have doubled in height. The total time for the recipe is about 170 minutes.
What oven temperature is used?
The original says "very hot oven"—that is, high heat. The dough contains cream, butter, egg, sugar, and yeast, so keep an eye on it so the almonds and egg wash do not burn.

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