Corn Horns / Kukuruzni roščići

One of our local bakery chains sells these tiny, delicious corn horns. I rarely buy any bakery products, but when I do, 90% of the time it’s those little buggers. Of course, I figured they can’t be that hard to make, so after a bit of research, this is what I came up with.

Just be warned, these are totally addictive, so be prepared to ruin your diet. 😀

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INGREDIENS:

(Yields 16 horns / 0.06 EUR per horn / 1.01 EUR for all)

For the dough:

1 cup corn flour (0.10 EUR)

1 cup boiling water (–)

1 cup warm milk (0.20 EUR)

1 tsp dry yeast (0.13 EUR)

1 tbsp sugar (0.01 EUR)

1 ½ – 2 cups plain white flour, divided (0.13 EUR)

3 tbsp olive oil (0.13 EUR)

1 tsp salt (0.01 EUR)

Topping:

1 egg (0.20 EUR)

1 tsp coarse sea salt (0.01 EUR)

1 tsp cumin seeds (0.07 EUR)

Additional:

Flour for dusting the work surface (0.01 EUR)

Oil for greasing the mixing bowl (0.01 EUR)

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METHOD:

Start off by placing corn flour in a mixing bowl and pouring boiling water over it. Quickly stir to form a thick sticky mass. In a separate small bowl, whisk together warm milk, yeast, sugar and 1 teaspoon of plain white flour. Allow the yeast mixture to rest for about 10 minutes until it starts getting foamy. Be sure that your milk isn’t hot, because it will kill the yeast and the dough won’t rise. The safe milk temperature is if you can comfortably stick your finger in it.

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After 10 minutes, add 1 ½ cups of plain flour, olive oil and salt to corn flour mixture. Pour the bubbly yeast over that and give a good stir to form shabby dough. Dump everything on a clean work surface and briefly knead, incorporating more flour, bit by bit, as you knead along. The final dough should be quite soft and pliable, but not too sticky. Clean your bowl, lightly coat in oil and turn the dough ball around to grease from all sides. Cover the bowl with clean kitchen towel and allow the dough to rest until doubled in size, for about 45 minutes.

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Once the dough has risen, gently deflate and divide into two balls. Roll out each ball on a floured work surface into a thin disc. Then cut each disc into 8 triangles. At this point you can also add stuffing to the horns, but I decided to just roll them out empty. Roll the triangles to form the horns, then space them out on a baking sheet lined with parchment paper. Cover the shaped horns with a clean kitchen towel and allow to rest for additional 10-15 minutes for the second proofing.

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When ready for baking, preheat oven to 190°C. Whisk an egg and brush over horns. Sprinkle coarse sea salt and cumin seeds on top and bake in the middle rack for 20 minutes, until beautiful golden-brown. Serve warm or at room temperature.

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The horns taste the best on their first day, but will keep for a day or two at room temperature in an airtight container. Alternatively, you can do-ahead and freeze the horns after second proofing, before giving them an egg wash. Then just give them an egg wash straight out of the freezer, sprinkle with toppings and bake.

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Jedna naša lokalna pekara prodaje male, prefine kukuruzne roščiće. Kupujem vrlo malo pekarskih proizvoda, i to su u 90% slučajeva baš te kiflice. Naravno, zaključila sam da ih ne može biti prekomplicirano za napraviti doma. Nakon malo istraživanja, ovo je konačni rezultat.

Malo upozorenje – ovi roščići izazivaju ovisnost, tako da budite spremni da si zeznete dijetu. 😀

SASTOJCI:

(Za 16 roščića / 0,47 kn po roščiću / 7,51 kn za sve)

Za tijesto:

1 šalica kukuruznog brašna (0,75 kn)

1 šalica kipuće vode (–)

1 šalica toplog mlijeka (1,50 kn)

1 žličica suhog kvasca (1,00 kn)

1 žlica šećera (0,05 kn)

1 ½ – 2 šalice glatkog brašna, podijeljene (1,00 kn)

3 žlice maslinovog ulja (0,99 kn)

1 žličica soli (0,01 kn)

Za posipanje:

1 jaje (1,50 kn)

1 žličica krupne morske soli (0,01 kn)

1 žličica sjemenki kima (0,50 kn)

Dodatno:

Brašno za posipati radnu plohu (0,10 kn)

Ulje za namastiti posudu (0,10 kn)

PRIPREMA:

Za početak stavite kukuruzno brašno u veću posudu i prelijte kipućom vodom. Brzo promiješajte da dobijete gustu, ljepljivu smjesu. U manjoj zdjelici pomiješajte toplo mlijeko, kvasac, šećer i 1 žličicu glatkog brašna. Pustite da odmara 10-tak minuta dok kvasac ne nabubri i postane pjenast. Pazite da mlijeko ne bude prevruće jer će ubiti kvasac i tijesto se neće dignuti. Sigurna temperatura mlijeka je kada možete u njega bez problema umočiti prst.

Nakon 10 minuta dodajte 1 ½ šalicu glatkog brašna, maslinovo ulje i sol u smjesu kukuruznog brašna. Prelijte preko svega pjenasti kvasac i dobro promiješajte da se formira labavo tijesto. Istresite na čistu radnu plohu i kratko mijesite, dodajući po potrebi još malo po malo brašna. Tijesto treba biti meko i podatno, ali ne previše ljepljivo. Očistite posudu, namastite s malo ulja, pa unutra okrećite kuglu tijesta da se namasti sa svih strana. Prekrijte posudu čistom krpom i pustite da tijesto odmara oko 45 minuta, dok se ne udvostruči.

Kada se tijesto dignulo, nježno ga ispuhnite i podijelite u dvije lopte. Razvaljajte obje lopte na dobro pobrašnjenoj plohi u tanke diskove. Onda svaki disk podijelite na 8 trokuta. Po želji, sada možete dodati i neku filu u kiflice, ali ja sam odlučila napraviti prazne. Zarolajte trokute u roščiće i raširite ih po protvanu obloženom papirom za pečenje. Pokrijte sve čistom krpom i ostavite da se tijesto digne drugi puta, još 10-15 minuta.

Kada ste spremni za pečenje, zagrijte pećnicu na 190°C. Razmutite jaje i njime premažite roščiće. Posipajte krupnom soli i kimom, pa pecite u sredini pećnice 20 minuta, dok roščići ne dobiju lijepu zlatno-smeđu boju. Poslužite roščiće tople ili na sobnoj temperaturi.

Roščići su najbolji istoga dana, ali držati će još dan ili dva na sobnoj temperaturi u hermetički zatvorenoj posudi. Također, možete si ih pripremiti unaprijed i zamrznuti ih nakon što se drugi puta dignu, a prije nego ih premažete jajem. Onda ih samo onako smrznute premažite jajem, posipajte čime želite i odma stavite peći.

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Corn Horns / Kukuruzni roščići

4 thoughts on “Corn Horns / Kukuruzni roščići

    1. Thank you! 🙂

      I love baked goods with corn flour as it gives a super sweet aroma, but it’s a little different than other flours. If you are making 100% corn flour stuff, they are gonna end up quite dense and packed. Not a bad thing for pure country-style corn flour breads, but perhaps not too great for scones and the like. Corn flour also won’t proof on its own, so I like to mix it up with plain all-purpose flour to get things poofy. Another thing is, for good results one should always start off with pouring boiling water over corn flour. This helps the flour absorb the moisture, otherwise you’ll end up with things being super dry and crumbly.

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      1. Very interesting! I love experimenting with different flours, and I’m always surprised by how each gives baked goods such a distinct flavor and texture. I’ll see if I can find corn flour. The way you describe it sounds very tempting. I’ll experiment with it and see what comes up haha. Thanks for the tips!

        Liked by 1 person

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