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Chestnut horns
1 serving
Dissolve the yeast in warm milk, add sugar, butter, flour, salt and knead the dough. Form small balls from the dough, cover them with a napkin and put them on proofing for 2 hours. Then roll the balls with a rolling pin into thin round cakes, on which you put sausages rolled out of chestnut puree with a thickness of little finger. Roll the dough with the filling in the form of horns, grease them with egg yolk and bake in a hot oven. Run the baked hot horns in vanilla sugar.
Dissolve the yeast in warm milk, add sugar, butter, flour, salt and knead the dough. Form small balls from the dough, cover them with a napkin and put them on proofing for 2 hours. Then roll the balls with a rolling pin into thin round cakes, on which you put sausages rolled out of chestnut puree with a thickness of little finger. Roll the dough with the filling in the form of horns, grease them with egg yolk and bake in a hot oven. Run the baked hot horns in vanilla sugar.
butter - 250 g, salt to taste, milk - 100 g, yeast - 20 g, flour - 300 g, vanilla sugar to taste, refined sugar - 2 pieces
