Horns

Ingredients

• Prepare a dough the same as in foregoing recipe
• brush over with beaten egg
• 1 tablespoonful milk
• 1 tablespoonful sugar
• fine-chopped almonds

Method

1. 1

   Roll out the dough to 0.5 inch thickness, cut into half-moon shapes, place in a buttered pan, let rise till light, brush with beaten egg, and bake light brown in a medium-hot oven.

2. 2

   Mix egg white with milk and sugar, brush over the horns when done, sprinkle with almonds and sugar, return to oven for a few minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 369. The excerpt below is the record exactly as published.

Horns. — Prepare a dough the same as in foregoing recipe, roll it out Ys inch in thickness, cut it out with a cutter in shapes like half moons, lay these in a buttered pan, not too close together, and let rise till light ; then brush over with beaten egg and bake light brown in a medium-hot oven. Mix the white of 1 egg with 1 table- spoonful milk and the same of sugar ; as soon as the horns are done draw them to front of oven, brush over with the egg mixture, sprinkle over some fine-chopped almonds and granulated sugar, re- turn to oven a few minutes. Bemove and serve when cold. Finger Bolls. — Prepare a dough the same as for Vienna rolls, divide the dough into pieces of V^ pound each, roll these into a rope and cut each into 10 equal-sized pieces, roll each into a round ball ; then roll out to the shape of small rolls 3 inches long and pointed at both ends. Lay into buttered finger pans, not too close 554 BREAD, CAKES, Ens. together, let rise till light, brush over with beaten egg, and bake to a fine golden color in a moderatlj hot oven. Elsfelder Kranzel. — Break 2 yeast cakes in a cup of warm milk, add 1 teaspoonful sugar, let it stand until the yeast rises to the surface. Sift 1 pint of flour in a warm bowl, make a hollow in the center, pour in the yeast and 1 cup of warm milk, add 1 tea- spoonful salt, and mix the whole into a batter ; cover and set in a warm place to rise till light Then stir 4 ounces butter with 4 ounces sugar to a cream, add by degrees 2 eggs and the fine-chopped peel of 1 lemon, stir this into the light sponge ; add sufficient fiour to make a soft dough, turn the dough on to a board, and work till it ceases stick- ing to the hands. Return it to the bowl, cover and let rise to double its size ; then lay the dough on to a floured board and roll it out 1 inch in thickness, spread a layer of fruit marmalade over, and roll up like a music roll. Lay the roll in a buttered pan in the shape of a horseshoe, let rise again until very light, then brush over with beaten egg, and bake in a medium-hot oven till done. In the meantime mix the white of 1 egg with 1 tablespoon- ful milk and 1 tablespoonful sugar. When the kranzel is done brush this all over the cake and sprinkle over 2 tablespoonfuls granulated sugar, return it for a few minutes to the oven, and serve when cold. Hot Cross Buns. — Break 1 yeast cake into 1 cupful lukewarm milk, add 1 teaspoonful sugar, place the cup in a warm place till the yeast rises to the surface. Sift 1 cup of flour into a bowl, add the yeast and Y4 teaspoonful salt, mix it into a sponge, cover and let stand in a warm place till light. Then stir 2 ounces butter with 2 tablespoonfuls sugar to a cream, add the grated rind of Ys lemon and 1 egg, stir this into the light sponge ; add 1 cupful well- washed and dried currants and sufficient flour to make a soft dougL Turn the dough on to a floured board and work till it ceases stick- ing to the hands, return to bowl, cover and let rise in a warm plaoe to double its size. Then divide the dough into small egg-sised BREAD, CAKES, Etc. 555 pieces, roll these with the palm of the hand into round ballB, set in a buttered baking pan, not too close together, coyer and let rise till light, brush over with beaten egg, and bake in a medium-hot oven till done. The dough maj be rolled out to ^4 inch in thickness and cut out the same as biscuits and laid Y^ inch apart in buttered pans. Nnss Beugeln. — Break 1 yeast cake into 1 cupful lukewarm milk, add 1 teaspoonful sugar, set in a warm place till the yeast rises to the surface. Sift Ys pii^t of flour into a bowl, add Ys tea- spoonful salt and the yeast, mix all into a smooth batter, cover and let it rise in a warm place till light, about 40 minutes. Stir 2 ounces butter with 2 ounces sugar to a cream, add 2 eggs, one at a time, and the fine-chopped peel of Yt lemon ; add the above sponge and sufficient flour to make a soft dough, turn it on to a floured board, and work until no longer adhering to the hands. Betum the dough to the bowl, cover and let it rise in a warm place to double its size. In the meantime prepare the filling as follows : Mix the yolks of 3 eggs with the grated rind of Ys lemon, 4 ounces fine- chopped blanched almonds, and 4 ounces powdered sugar. As soon as the dough has risen to the desired lightness turn it on to a floured board, divide it into 2 parts, roll each part with a rolling pin separately out to Ys i^^h thickness, lay 1 part aside, and cover the remainder with small portions of the above-mentioned almond fill- ing (about the size of a pigeon's egg) lYs ii^ch apart ; then moisten the dough around the filling with a brush dipped in water. Lay over the other part of dough, press it around the filling with the finger, then cut them out with a round cutter either into round or half-moon shapes. Set in buttered shallow tin pans, let rise in a warm place till light, then brush over with beaten egg, and bake in a medium-hot oven to a fine golden color until done. Mix the white of 1 egg with 1 tablespoonful powdered sugar and 1 tablespoonful milk

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