Cuernos (Mexican Sweet Rolls)

🧂 Ingredients

• 500 g All-purpose flour(Plus more for dusting)
• 150 g Unsalted butter(Softened, divided: 100g for dough, 50g for lamination)
• 100 g Granulated sugar
• 2 Large eggs(Room temperature)
• 7 g Active dry yeast
• 200 ml Whole milk(Lukewarm (about 40-45°C / 105-115°F))
• 1 teaspoon Salt
• 1 egg yolk Egg wash(Mixed with 1 tablespoon milk or water, for brushing)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm milk, 1 teaspoon of the sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.

   ⏱️ 10 minutes
2. 2

   Prepare the dough: In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the flour, remaining sugar, and salt. Make a well in the center. Pour in the foamy yeast mixture and the two eggs. Add 100g of the softened butter.

   ⏱️ 5 minutes
3. 3

   Knead the dough: Mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth, elastic, and slightly sticky. If using a stand mixer, knead on medium-low speed for 6-8 minutes. The dough should pass the windowpane test.

   ⏱️ 10 minutes
4. 4

   First rise: Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1 hour 30 minutes
5. 5

   Laminate the dough (optional but recommended for flakiness): Gently punch down the risen dough. Turn it out onto a lightly floured surface. Roll it into a rectangle approximately 12x18 inches. Spread the remaining 50g of softened butter evenly over the top two-thirds of the dough rectangle. Fold the unbuttered third over the middle third, then fold the remaining buttered third over the top, creating a three-layer rectangle. Lightly dust with flour and wrap in plastic. Chill in the refrigerator for 30 minutes.

   ⏱️ 10 minutes active + 30 minutes chilling
6. 6

   Shape the cuernos: After chilling, unwrap the dough. On a lightly floured surface, roll the dough into a large rectangle, about 1/4 inch thick. Cut the dough into long, narrow triangles (about 4-5 inches at the base). Starting from the wide base, gently roll each triangle towards the point to form a crescent shape. Place the shaped cuernos on a baking sheet lined with parchment paper, leaving about 2 inches between them.

   ⏱️ 20 minutes
7. 7

   Second rise: Cover the shaped cuernos loosely with plastic wrap or a damp kitchen towel. Let them rise in a warm place for another 45-60 minutes, or until visibly puffy and nearly doubled in size. They should feel light to the touch.

   ⏱️ 1 hour
8. 8

   Bake: Preheat your oven to 180°C (350°F). Brush the risen cuernos gently with the egg wash. Bake for 20-25 minutes, or until they are a deep golden brown and sound hollow when tapped on the bottom. If they brown too quickly, you can loosely tent them with foil.

   ⏱️ 25 minutes
9. 9

   Cool: Transfer the baked cuernos to a wire rack to cool completely. They are best enjoyed fresh, ideally within a day or two of baking.

   ⏱️ 30 minutes

💡 Pro Tips

• ✓Cuerno translates to 'horn' in Spanish, referring to the crescent shape.
• ✓While aiming for a flaky texture, cuernos are intentionally denser and sweeter than French croissants due to the enriched dough.
• ✓These are a classic accompaniment to a morning coffee or a glass of milk.
• ✓Ensure your milk is lukewarm, not hot, to avoid killing the yeast.

🔄 Variations

• Savory: Fill with a slice of ham and cheese before rolling, or sprinkle with sesame seeds.
• Sweet: Add a drizzle of chocolate glaze or a sprinkle of cinnamon sugar on top after baking.
• Fruit-filled: Add a thin layer of fruit jam or pastry cream before rolling.

🥗 Nutrition

Per serving