I got my first ass-kicking over a recipe today! You remember my Swedish Dream Cake? Turns out that it’s actually a Danish Dream Cake. Not Swedish at all. I thought it was Swedish, because I heard about the recipe from a Swedish friend, and then took a Swedish recipe for Toscakaka (Yikes, that’s an old post. Be kind.) and worked backwards to get to a coconut version.
BUT ALL OF THAT IS IMMATERIAL. Because a quick Google would have told me that it’s a Danish cake, and I’m a butt-head for not doing that. Luckily there are a bunch of very lovely Danish and Swedish people out there who are apparently reading my blog, HI FRIENDS! And a few of them were more than happy to put me right, all of them in a super nice way. Internet, you continue to surprise and delight me. Thank you.
Why am I bringing this up? Because I’m back in Scandinavia today! And I really don’t want to get it wrong this time. Well, actually I probably already have. Either way, my Swedish, Danish, Finnish, Norwegian, and perhaps even Icelandic friends will hopefully correct me if I’m wrong. The Sugar Hit is a place for learning, you guys.
The reason I’ve probably botched this already, is that I have taken what I believe to be a Danish recipe for buttermilk horns, aka kærnemælkshorn, and trashed up the middle with NUTELLA!
And…I’ve also left out the buttermilk. At this point I would like to say to any Danish people reading, that I really love your country. In fact, I have bored my relatives and friends to death about it. And the reason I keep baking your pastries, is because they’re so delicious looking that I just can’t help it.
But I also love Nutella. And when I was making these, my hand seemed to just move of it’s own accord to the jar full of chocolatey goodness, and before I knew it I was pulling beautiful little horns of brioche-like, buttery bread, swirled with chocolate and hazelnut spread from the oven. And if loving that is wrong, then I don’t want to be right.
But also, I’m sorry about being wrong.
- 2 tsp dry active yeast
- ¾ cup (190ml) milk
- 1 egg, plus 1 egg yolk, to decorate
- 2 cups (300g) plain flour
- ⅓ cup (75g) caster sugar (aka superfine sugar)
- big pinch of salt
- 1 stick (115g) butter, cubed
- 12 tbsp Nutella
- chopped hazelnuts, to decorate
- In a small bowl, whisk together the yeast, milk and egg, and set aside.
- Place the flour, sugar and salt into a large mixing bowl or the bowl of a stand mixer.
- Add the butter and work into the flour, using your fingers, or the paddle attachment of your mixer, until it looks like fine breadcrumbs.
- Add the yeast mixture, and then mix everything together and knead for at least 10 minutes, or until smooth. In a stand mixer, with the dough hook, this should take about 5 minutes.
- Cover the bowl with plastic, and leave in a warm place for an hour, or until doubled in size.
- When the dough has risen, line a baking sheet with baking paper, and preheat the oven to 400F/200C.
- Punch down the dough, and tip out on to a lightly floured surface. Roll the dough out into a large circle, just over ¼ inch (1/2 cm) thick.
- Slice the circle like a pizza, into 12 wedges. Take one wedge at a time, and smear on a tablespoon of nutella, making sure to leave a nice border of dough around the edge.
- Starting from the bottom of the triangle, roll each piece dough up into a croissant shape and place onto the lined baking sheet. Leave in a warm place for a further 15 minutes.
- Beat the remaining egg yolk with a little water, and brush each of the rolls gently, making sure not to disturb the shape of the layers.
- Sprinkle with chopped hazelnuts, and then bake for 20 minutes, or until golden brown and cooked through. Leave them to cool slightly, as the filling will be ferociously hot, and then dig in. Absolutely perfect with a hot chocolate.