Cuernitos

Ingredients

• 500 g (4 cups)all-purpose flour
• 1 packet (7 g)dry yeast
• 100 g (1/2 cup)sugar
• 120 g (1/2 cup)butter — softened
• 2eggs
• 3/4 cupwarm milk
• 1 tspfine salt
• 150 g (2/3 cup)butter — cold, for laminating
• 1egg — beaten, to glaze

Method

1. In a large mixing bowl, combine 500 g (4 cups) all-purpose flour, 100 g (1/2 cup) sugar, and 1 tsp fine salt. Cut 120 g (1/2 cup) butter into small cubes and add it to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs. This step ensures the butter is evenly distributed, creating a tender texture in the final product.
2. Make a well in the center of the flour mixture and add 1 packet (7 g) dry yeast. Lightly beat 2 eggs in a separate bowl and pour them into the well, followed by 3/4 cup warm milk. Mix everything together using a wooden spoon or your hands until a rough dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic, which indicates that the gluten has developed properly.
3. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rest in a warm, draft-free area for about 1 hour or until it has doubled in size. This resting period allows the yeast to ferment, which helps the dough rise and develop flavor.
4. Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into equal portions, about 12 to 16 pieces, depending on your desired size. Roll each piece into a ball, then shape it into a small crescent by rolling it into a log and bending it slightly. Arrange the cuernitos on a baking sheet lined with parchment paper, leaving enough space between each piece to allow for expansion during baking.
5. Preheat your oven to 180°C (350°F). In a small bowl, beat 1 egg and brush it over the top of each cuernito to give them a shiny, golden finish. Bake the cuernitos in the preheated oven for 15-20 minutes or until they are golden brown and sound hollow when tapped on the bottom. This indicates that they are cooked through.
6. While the cuernitos are still warm, you can choose to finish them with a dusting of cinnamon sugar, a drizzle of syrup, or a light glaze, depending on your preference. Transfer them to a wire rack to cool completely, allowing air to circulate around them to prevent sogginess. Enjoy these delightful treats with a hot cup of coffee or chocolate.