Perfect for a lazy Sunday breakfast, a lovely brunch or as a treat in the lunch box! Let the children crack the eggs, knead the dough, fill the pastry and mix the spread – and whatever else you do – don’t forget to let them lick the spoons (unless you want to do that yourself!)
250g all purpose flour
Pinch of salt
2 table spoons sugar
75 ml milk
25g fresh yeast – if not avaliable – 1 sachet dried yeast.
Mix flour, salt and sugar – crumble in the butter. Make the milk luke warm in a pot or microwave and dissolve the yeast in it, pour this mixture into the flour and knead together. You should end up with a silky smooth doughball. Cover the bowl with a clean tea towel and leave to rise in a warm place for 20 minutes.
100g ground almonds, 80g sugar, 1 egg white
Mix the ingredients leaving a little egg white behind. Once dough (above) has risen, roll into two circles – cut each into 8 triangles. (This is great for young children and maths by the way!!) A teaspoon full mixture is placed onto each triangle – at the wide end – and the horn rolled together. Leave to rise for 30 minutes, brush with remainder of egg white and bake for 20-25 minutes at 225C.
75g soft butter, 50g icing sugar, 3 teaspoons cinnamon
Mix ingredients to a smooth paste. Once risen, roll dough (above) into a thin rectangular shape – spread the paste onto the dough. Roll the dough together loosely – length wise – and cut the roll into finger thick slices. Place these on a lined baking tray and leave to rise for 10 minutes before brushing with egg or cream. Bake for 12 minutes at 225C.
The dough is incredibly versatile and can be used in many ways:
- Soft, sweet rolls – simply roll dough into golf ball sized balls and place on baking tray. In oven for 20 minutes at 225C.
- For a chocolately treat – put a few pieces of chocolate into the triangle shaped dough and roll together. In oven for 20 minutes at 225C.
- Substitute almond mixture with ham and cheese to make savoury horns. In oven for 20-25 minutes at 225C.