It's always good to have horns in the freezer. They are very useful, both with toppings inside, but also as an accompaniment to stews and soups.

60 g butter

3 dl milk

1 pk yeast

400 g wheat flour

1 tablespoon sugar

1 teaspoon malt cardamom

1 beaten egg for brushing

1 tablespoon poppy seeds or sesame seeds for garnish

Melt butter, add milk and heat the mixture until it is 37 ° C. Stir yeast into the mixture.

Mix flour, sugar and cardamom. Mix in the lukewarm milk mixture and knead the dough until smooth. Add more flour until the dough is smooth, does not stick, and releases the edge of the baking dish. Let the dough rise under plastic in a warm place approx. 1 hour.

Divide the dough in half and roll round loaves. Divide each loaf into suitably large tips, roll each tip into horns and place them on a baking tray. Raise under a cloth in a warm place for approx. 30 minutes.

Brush with beaten egg and sprinkle with poppy or sesame seeds. Bake the horns in the middle of the oven at 220 degrees for 10-15 minutes. Cool on a rack.

% d bloggers like this: