Recipe for fat horns

Ingredients:

• 500 g plain flour
• 20g. fresh yeast
• 160 ml. of warm water
• 200 g of fat
• 2 level tablespoons of salt

Preparation:

Form a crown with flour on the work table or a flat surface, add the salt on the outside and pour the yeast mixed with warm water and fat inside. Knead the mixture and if necessary add water to obtain a homogeneous dough.

Make the bun and cover it, then let it rest for about 30 minutes.

Knead it again and let it rest for a while.

Roll out the entire dough on a surface where you have previously sprinkled a little flour and flatten it by kneading until it is 2 mm thick. Cut 3 x 16 cm rectangles.

Roll from the ends towards the center and cross one roller over the other.

Arrange the horns on the previously greased baking sheet, separating them from each other at a distance of 1 cm.

Cover them and let them rest for a period of 30 minutes.

Then put them in the oven and cook them for 20 minutes at a temperature of 220° C, with steam (if you do not have a steam oven, place a mold with water on the floor of the oven while they cook). When you remove them you can moisten them with water to soften the rind a little.