Cuernitos Bagels
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Quantity: 12 bagels
Complexity: easily
Quantity: 12 bagels
Mexican cuernitos (Spanish: cuernitos Cuernitos (short horns) are often compared to French croissants, but the similarities are limited to their shape. Unlike croissants, cuernitos are baked not from puff pastry, but from a yeast-leavened shortcrust pastry, and after baking, their texture is more like dense buns. Cuernitos are typically made without filling: the dough is rolled into croissants, sprinkled with cinnamon sugar, and baked. They are delicious, sweet, and aromatic even without filling.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3.5 cups premium flour
- 3/4 cup sugar
- 0.5 tsp ground cinnamon
- 1/4 teaspoon salt
- 1 (7 g) packet of active dry yeast
- 3/4 cup water
- 1/4 cup margarine
- 1/4 tsp vanilla extract
- Sugar and cinnamon, for sprinkling
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Cooking the dish according to the recipe:
- In the bowl of a stand mixer, combine the flour, sugar, cinnamon, and salt. Add the yeast, water, margarine, and vanilla. Mix for 1 minute on low speed with a mixer fitted with a dough hook. Increase the speed to medium and beat for another 1 minute. Cover the dough with waxed paper and let it rest for 30 minutes.
- Place the dough on a lightly floured surface and divide it into 12 equal portions. Roll each portion out to 25 cm (10 in) and shape it into a truncated triangle with a 15 cm (6 in) base and a 5 cm (2 in) top. Roll each portion into a log, starting with a 15 cm (6 in) base. Carefully shape them into crescents and place them on lightly greased baking sheets.
- Mix 2 tablespoons of sugar and 1/4 teaspoon of cinnamon and sprinkle evenly over the dough. Cover and let stand in a warm, draft-free place (30°C) for 15 minutes.
- Bake at 190°C for 15-18 minutes. Cool the bagels on the baking sheets, placing them on a wire rack.
Categories:
recipe / Desserts / Cookie / Mexican cuisine
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