Fluffy pastries with walnut and cocoa
Fluffy Horns with Nuts and Cocoa
When it comes to desserts, fluffy horns with nuts and cocoa are a perfect choice for any occasion. These delights are not only tasty but also full of flavors that transport you back to childhood, when your mother or grandmother used to prepare aromatic treats in the kitchen. The recipe I will share below is simple and will surely become one of your favorites. Whether you enjoy them at breakfast, as a snack, or with coffee, these horns are perfect for bringing a smile to everyone's face.
Preparation time: 30 minutes
Baking time: 25 minutes
Total time: 1 hour and 55 minutes
Number of servings: 16 horns
Ingredients
For the dough:
- 2 eggs
- 35 g fresh yeast
- 100 g sugar
- 200 g lukewarm milk
- 60 g soft butter (not melted)
- 550 g flour
- 1/2 teaspoon salt
- Grated zest of one orange
For the filling:
- 200 g ground nuts
- 30 g cocoa
- 100 g sugar
- 1 teaspoon cinnamon
- Rum essence (to taste)
- 1 egg white
- Hot milk (as needed)
- 1 egg yolk (for brushing)
Preparing the dough
1. Start by activating the yeast. In a small bowl, mix 50 ml of lukewarm milk with a tablespoon of sugar and the fresh yeast. Let the mixture sit for 10-15 minutes until a light foam forms on the surface. This step is essential to ensure that the yeast is active and will make the dough rise beautifully.
2. In a food processor, add the flour and the remaining sugar. This step will ensure uniformity in the texture of your dough. Add the previously prepared yeast mixture, the eggs, and the grated orange zest. Start the processor and mix at medium speed.
3. As the processor runs, pour the lukewarm milk in a thin stream, continuing to mix. Then, add the soft butter, ensuring it is not hot, so it does not affect the yeast.
4. Let the processor knead the mixture until you obtain an elastic dough that no longer sticks to the sides of the bowl. This step is crucial for achieving fluffy and airy horns.
5. Once the dough is ready, turn it out into a clean bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for about 1.5 hours, or until it doubles in volume.
Preparing the filling
1. While the dough is rising, you can prepare the filling. In a bowl, mix the ground nuts with the sugar, cocoa, and cinnamon. These ingredients combine perfectly and give the horns a rich and delicious flavor.
2. Add the beaten egg white and the rum essence, mixing well. Then, gradually add the hot milk until you achieve a creamy consistency that is easy to spread on the dough.
Forming the horns
1. After the dough has risen, divide it into two equal parts. On a lightly floured surface, roll each portion into a round sheet about 0.5 cm thick.
2. Use a knife or a pizza cutter to cut each sheet into 8 triangles. Now is the time to add the filling! At the base of each triangle, place a teaspoon of the nut and cocoa mixture.
3. Rolling each triangle from the base to the tip, form the horns. Place them on a baking tray lined with parchment paper, ensuring to leave enough space between them to rise.
4. Let the horns rise for 15-20 minutes, covering them with a clean towel. This step will ensure a fluffy and airy texture.
Baking
1. Preheat the oven to 180°C. Before baking, brush the horns with a beaten egg yolk mixed with 2 tablespoons of milk. This will give them a golden and appetizing crust.
2. Bake the horns for about 20-25 minutes, or until they turn golden and fluffy. I recommend checking them after 15 minutes, as each oven has its specifics.
3. Once baked, let them cool slightly on a wire rack, then enjoy them warm or at room temperature. These horns are perfect alongside a glass of milk or a cup of aromatic coffee.
Useful tips and variations
- If you want an even more intense flavor, you can add a few drops of vanilla essence to the filling.
- Instead of nuts, you can try using ground almonds or hazelnuts, depending on your preferences.
- These horns can also be filled with plum or apricot jam for a fruitier version.
- If you want to turn them into a festive dessert, you can sprinkle powdered sugar on top after they have cooled.
Nutritional benefits
Horns with nuts and cocoa are a source of energy, thanks to the carbohydrates and healthy fats from nuts. They also provide protein, making them ideal for a nutritious breakfast or snack. Cocoa, besides its delicious taste, brings antioxidants that contribute to heart health.
Frequently asked questions
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use dry yeast. Replace 35 g of fresh yeast with about 12 g of dry yeast.
2. How can I keep the horns fresh longer?
Keep the horns in an airtight container at room temperature. If you do not consume them within a few days, you can freeze them, and when you want to enjoy them, let them thaw at room temperature.
3. Can I add chocolate to the filling?
Sure! Add pieces of dark or white chocolate for an extra flavor boost. They will melt during baking, providing a more intense taste.
I hope these fluffy horns with nuts and cocoa bring you joy and satisfaction in the kitchen. I encourage you to try them and personalize them as you wish. Give them a chance, and you will surely want to make them again and again!
Ingredients: 2 eggs, 35 g fresh yeast, 100 g sugar, 200 g milk, 60 g butter, 550 g flour, 1/2 teaspoon salt, grated zest of one orange. Filling: 200 g ground walnuts, 30 g cocoa, 100 g sugar, 1 teaspoon cinnamon, rum essence, 1 egg white, hot milk (as needed), 1 egg yolk (for brushing).
