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.