Hornitos Recipe

Bloom yeast and warm milk

Warm the milk to about 105–115°F (warm but not hot). Stir in 1 tbsp granulated sugar and the instant yeast. Let sit 5–8 minutes until foamy.

Combine dry ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, remaining 2 tbsp sugar, and salt.

Add wet ingredients: Add the foamy milk mixture, 2 large eggs, and 4 tbsp (half) of the melted butter to the dry ingredients. Mix with the dough hook or a wooden spoon until a shaggy dough forms.

Knead: Knead the dough 6–8 minutes by mixer on medium or 8–10 minutes by hand until smooth, elastic, and slightly tacky. If dough is too dry, add the reserved 1 tbsp warm water or up to 1–2 tbsp more milk; if too sticky, sprinkle up to 2 tbsp flour.

First rise: Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare filling: While dough rises, mix the softened butter, 1 cup granulated sugar, ground cinnamon, chopped nuts (if using), and orange zest in a bowl until spreadable. Set aside.

Deflate and roll out: After the dough has doubled, gently punch it down and turn it onto a lightly floured surface. Roll into a rectangle about 12 x 18 inches and roughly 1/4 inch thick.

Spread filling: Evenly spread the cinnamon-sugar butter mixture over the rolled dough, leaving a 1/2-inch border along one long edge.

Cut and shape hornitos: Starting at the filled long edge, roll the dough tightly into a log toward the unfilled border so the seam is on the bottom. With a sharp knife or bench scraper, cut the log into 12 equal pieces. Take each piece and shape into a hornito: flatten slightly, then roll one end inward to make a tapered horn (traditional hornito is tapered like a small crescent). Place each hornito seam-side down on a parchment-lined baking sheet, spacing 2 inches apart.

Second rise: Cover the shaped hornitos loosely with plastic wrap or a clean kitchen towel and let rise until puffy, about 30–40 minutes.

Preheat oven: Preheat the oven to 350°F (175°C) about 15 minutes before baking.

Egg wash: Beat the remaining egg with 1 tbsp milk and brush gently over each hornito to give a glossy, golden finish.

Bake: Bake the hornitos in the preheated oven for 18–22 minutes or until they are golden brown and sound hollow when tapped.

Cool and finish: Remove from oven and transfer to a wire rack to cool slightly. Dust with powdered sugar if desired before serving.