Jette filled horns

Ingredients for Jette filled horns

Instructions for Jette filled horns

To prepare the Jette filled horns recipe, please follow these instructions:

The yeast is poured into the cold buttermilk, whipped together until the yeast is dissolved, the egg, becel and sugar are finally stirred into the flour that is well-cooked with the wet ingredients, kneaded until the dough is smooth (maybe a little more flour may be added)
Dejel is laid aside while rubbing the marcipan on the rough grater approx. 10-15 min.
Then divide the dough into 4 equal balls rolled out into a pancake, each sphere is divided into 6 triangles, put the filling on the wide end and roll from the pointed end and shape the horn, place on a baking sheet with baking paper covered to the oath A dish and heels for 45-60 min. Brush with whipped egg sprinkle with teaspoon and put in a preheated oven at 225 degrees middle groove baked 9-10 min.

tips:
Taste nicely for coffee / tea to notice how little sugar and fat has been used