Hornchens

Ingredients

• 2-ounce pieces of dough
• 1 beaten egg
• 3 tablespoonfuls milk

Method

1. 1

   Prepare dough as in the previous recipe, roll into balls, let rise.

2. 2

   Roll each into a square, brush with melted butter, roll up, and shape into horseshoes.

3. 3

   Let rise until light, brush with egg and milk, and bake until golden.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 368. The excerpt below is the record exactly as published.

1 beaten egg with 3 tablespoonf nls milk, brush the rolls over with this, and bake in a medium-hot oven to a fine golden color and well done. Be- move and serve hot in a napkin. HOrnehens. — Prepare and divide into 2-ounce pieces a dough the same as in foregoing recipe, roll with the hand each piece of dough into a round ball, and place them for 7, hour in a warm place. Then roll with a rolling pin each one into a 4-inch-square piece, brush over with melted butter; start rolling up at one corner and roll toward the opposite corners, lay them on buttered tins in the form of a horseshoe ; cover and let rise till light, which will take from 30 to 40 minutes. Mix 1 beaten egg with 3 tablespoon- fuls milk, brush the hornchens

Cook this with the app: pantry check, scaling, and the assistant.