We bake 50 Norwegian horns 🎄Our Christmas traditions

Add 1 kg flour, 1 teaspoon salt, and 2 tablespoons sugar into a big bowl.

Add 1 packet of yeast (about 300 g) to the dry ingredients and mix.

Warm the wet ingredients (milk and water) to ensure the yeast stays alive before adding them to the dry mix.

Mix the ingredients together until combined, using a kitchen machine or by hand if necessary.

If the dough is too dry, add a little warm milk and warm water until the dough is workable.

Divide the dough in half, setting one half aside for later use.

Coat the work surface with flour to prevent sticking while rolling out the dough.

Roll out the dough into a round shape, similar to pizza dough.

Cut the rolled dough into six triangles using a pizza cutter.

Place ham and cheese on each triangle before rolling them up from the wide end to the point.

Let the rolled horns rest for 40 minutes.

After resting, brush the tops with 1 egg and let them rest for an additional 20 minutes.

Sprinkle sesame seeds on top before baking.

Transfer the horns to a baking sheet to allow them to breathe before baking.

Equipment Needed

Spice Level:

Dietary

Allergens