Bicolored Horns

 Ingredients: Dough: 1 kg flour, 300 ml milk, 50 g yeast, 150 g sugar, 3 eggs, 200 ml oil, 1 packet baking powder, 1 tbsp cocoa, 400 g Turkish delight, salt. Syrup: 150 g sugar, 150 ml water, lemon zest.

To prepare these delicious treats, we start by making the yeast. In a bowl, we combine 250 ml of warm milk with 25 g of fresh yeast, 50 g of sugar, and 4 tablespoons of flour. We mix well until the yeast is completely dissolved, then let the yeast rise in a warm place for about 20-30 minutes, until it doubles in volume.

In another container, we beat 2 eggs with the remaining sugar (about 100 g), a pinch of salt, and 50 ml of oil. We mix the wet ingredients well until we obtain a homogeneous composition. After the yeast has risen, we add it to the bowl with the beaten eggs. Separately, in another bowl, we sift the flour (about 500 g) and mix it with 1 packet of baking powder. We gradually add the flour mixture to the egg composition, continuously mixing until we obtain an elastic and homogeneous dough. If the dough is too sticky, we can add a little more flour.

We divide the dough into two equal parts. In one part, we add 3 tablespoons of cocoa dissolved in a little warm milk, mixing well to integrate the cocoa evenly into the dough. Now we have two doughs: one white and one brown. We cover them with a clean towel and let them rise again, this time for about an hour, or until they double in volume.

After they have risen, we portion each dough into 8 equal pieces, resulting in a total of 16 portions. We let these portions rise for another 10-15 minutes. Then, we roll each piece of dough into a circle shape on a surface sprinkled with a little flour. Each circle is cut into 4 triangles. We overlap the cocoa dough triangles over the white ones, and using a rolling pin, we press them well.

To fill them, we cut pieces of Turkish delight and place them on each portion. We roll each triangle starting from its base, forming beautiful rolls. We let the rolls rise for another 15 minutes on a baking tray lined with parchment paper. In the meantime, we prepare the syrup: we boil 200 g of sugar with 300 ml of water until the sugar is completely dissolved and the syrup becomes slightly viscous.

We bake the rolls on low heat for about 30-35 minutes, or until they become golden. After removing them from the oven, we immediately soak them in the cold syrup, allowing them to absorb the sweet aroma. These treats are extremely fluffy and remain soft even the next day, perfect to be served alongside a cup of tea or coffee. Enjoy them with pleasure!

 Tags:  eggs milk flour oil sugar croissants lemon cocoa vegetarian recipes recipes for children