Hand horns for coffee

1 serving


In a small amount of milk, dilute the yeast and add sugar. Mix the dough with the rest of the products, knead the dough of medium consistency and put in a warm place to increase the volume by 2 times. From the dough, roll the flagella into a finger thickness and, weaving 2 flagella together, form small horns. Put the horns in a butter-greased baking sheet, allow to stand, lubricate the surface with egg yolk and sprinkle with sugar with ground nut. Dormant horns remain fresh for several days.