Croissants with assorted Turkish delight (without lard!!!)
Assorted Delightful Horns - An Unforgettable Treat
Preparation time: 20 minutes
Rising time: 1 hour
Baking time: 25-30 minutes
Total: 1 hour and 50 minutes
Number of servings: 24 horns
Who can resist the irresistible aroma of freshly baked horns, with a soft and delicious interior filled with assorted rahat? This recipe for horns with rahat without lard is perfect for any occasion, whether it's a celebration or simply a family afternoon. Each bite will transport you to a world of refined flavors and simple joy.
History of Horns:
Horns have a rich history, appreciated in various cultures for their fluffy texture and savory filling. Over time, they have evolved and adapted, with each recipe bringing a personal touch and a sprinkle of tradition. In this recipe, we focus on a simple and delicious variant that uses butter instead of lard for a more refined taste.
Ingredients:
- 2 eggs
- 100 g butter (melted)
- 200 ml milk
- 100 g sugar
- 1 packet of dry yeast (recommended Dr. Oetker)
- Approximately 700 g flour (plus extra for kneading)
- 400 g assorted rahat (in different colors and flavors)
- 1 vial of vanilla essence
- Powdered vanilla sugar for decoration
Step by step - Preparing the horns with rahat:
1. Preparing the dough:
In a large bowl, melt the butter over low heat and let it cool slightly. Add the sugar and warm milk, mixing well to combine the ingredients. It is important that the milk is warm, not hot, to avoid killing the yeast.
2. Activating the yeast:
In a small bowl, dissolve the yeast in 50 ml of warm water and add a teaspoon of sugar. Let the mixture sit for 5-10 minutes until it becomes frothy. This step is essential to ensure that the yeast is active and will make the dough rise.
3. Combining the ingredients:
In another bowl, beat one egg. Start adding the ingredients to the bowl with flour: the beaten egg, melted butter, milk and sugar mixture, vanilla essence, and activated yeast. Mix everything with a spatula until you get a homogeneous composition.
4. Kneading the dough:
Transfer the dough to a floured work surface and knead for about 10 minutes until it becomes elastic and smooth. If the dough is too sticky, add a little flour, but avoid adding too much to prevent the horns from becoming dry.
5. Rising the dough:
Place the dough in a bowl, cover it with a clean towel, and let it rise in a warm, draft-free place for about 1 hour, or until it doubles in volume.
6. Shaping the horns:
Once the dough has risen, divide it into 8 equal parts (for larger horns, you can divide into 6 parts). Using a rolling pin, roll each part into a thin circle. Cut each circle into 8 triangles. At the tip of each triangle, add a cube of rahat and roll from the base of the triangle towards the tip, forming the horn.
7. Preparing for baking:
Place the horns on an ungreased baking tray, leaving enough space between them to rise. Beat the remaining egg and brush each horn with it to achieve a golden and shiny crust after baking.
8. Baking:
Preheat the oven to 180°C and bake the horns for 25-30 minutes, or until they are lightly browned. Do not leave them in the oven too long, as they should remain fluffy inside.
9. Finalizing:
After removing them from the oven, let them cool slightly, then sprinkle powdered vanilla sugar on top. This will not only add a touch of sweetness but will also enhance the appearance of your horns.
Serving and variations:
Horns with rahat are delicious both warm and at room temperature. You can serve them alongside a cup of tea or coffee for a complete culinary experience. You can also experiment with alternative fillings, such as apricot jam, chocolate, or ground nuts, to add a personal touch.
Tips and tricks:
- If you want smaller horns, divide the dough into more parts, but make sure to adjust the baking time.
- You can replace powdered sugar with brown sugar for a more intense flavor and an interesting texture.
- For an even richer aroma, add lemon or orange zest to the dough.
Frequently asked questions:
1. Can I use another type of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour, but you may need to adjust the amount of liquid.
2. How can I keep the horns fresh?
Store them in an airtight container at room temperature to prevent drying out.
3. Can I freeze the horns?
Yes, you can freeze the horns before or after baking. Make sure to wrap them well to prevent freezer burn.
These assorted rahat horns are not only a delicious recipe but also an opportunity to create beautiful memories with loved ones. Enjoy every step of the preparation and savor the final result!
Ingredients: 2 eggs, 100g butter, 200ml milk, 100g sugar, 1 packet of dry yeast (I use Dr Oetker), about 700g flour, 400g assorted Turkish delight, 1 vial of vanilla essence, vanilla powdered sugar for decoration.
