Cornucopias
6 servings
120 minutes
Cornucopias with cherries made from shortcrust or yeast dough are the very taste that instantly sends adults back to their Soviet childhood. Back then, cornucopias were baked very often - they didn't require super skills or scarce products. The hardest part of making them was... finding powdered sugar: if you don't sprinkle it on the finished cornucopias, they won't be real. Housewives found a simple way out: they ground sugar in a coffee grinder. The recipe below is exactly that, with dacha cherries, powdered sugar and a hint of nostalgia .
1
Thaw the frozen cherries in a sieve to drain excess juice.
- Cherry (sour): 300 g
2
For the dough, mix 50 ml of warm milk with two tablespoons of sugar, the same amount of flour, and yeast. Place in a warm place for 20-30 minutes.
- Milk: 150 ml
- Sugar: 100 g
- Wheat flour: 400 g
- Dry yeast: 6 g
3
Melt the butter.
- Butter: 80 g
4
Whisk the egg with 60 grams of sugar, add the risen dough, the remaining milk, and butter. Mix well.
- Chicken egg: 1 piece
- Sugar: 100 g
- Milk: 150 ml
- Butter: 80 g
5
Gradually mix in the flour, the dough should be elastic and pull away from the sides of the bowl.
- Wheat flour: 400 g
6
Cover the dough with plastic wrap and place it in a warm spot for another 30-60 minutes. It should double in size.
7
Knead a portion of the dough and roll it into a circle about 25 cm in diameter, then cut it into eight segments.
8
Place 2-3 cherries on the wide part of each segment, you can sprinkle them with sugar, 0.5 teaspoon per croissant will be enough.
- Cherry (sour): 300 g
- Sugar: 100 g
9
Fold the corners of the wide part of the segment, then roll it up like a croissant. Do the same with the remaining dough.
10
Send the croissants to an oven preheated to 180 degrees for 20-25 minutes. Sprinkle the finished croissants with powdered sugar.
- Sugar: 100 g
