Easy, soft Danish buttermilk crescent rolls (kærnemælkshorn) with a marzipan remonce – a soft filling of marzipan, butter and sugar. They are tender, moist and gently sweet.
The dough is very easy to work with, and the crescents keep well in an airtight container at room temperature.
If you like, add 1 apple, cut into small dice, to the remonce; it gives the crescents a pleasant touch of tartness.
Danish buttermilk crescent rolls (kærnemælkshorn) with marzipan
Recipe for soft Danish buttermilk crescent rolls (kærnemælkshorn) with a marzipan remonce filling.This recipe makes 24 crescents.
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Ingredients
Buttermilk crescent rolls
- 25 g fresh yeast
- 200 ml buttermilk
- 75 g butter
- 400 g plain flour
- 1 egg
- 2 1/2 tbsp caster sugar
- 1 tsp salt
- A little oil for your hands, if needed
Remonce (marzipan filling)
- 150 g marzipan
- 100 g butter, at room temperature
- 100 g caster sugar
For brushing and topping
- 1-2 eggs, beaten, for brushing
- 50 ml pearl sugar (nib sugar)
- 1 handful of hazelnuts, finely chopped
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Method
- Melt the butter in a saucepan, pour in the buttermilk and warm it gently until just lukewarm.
- Pour the mixture into a mixing bowl and dissolve the yeast in it.
- Add the sugar and egg and stir briefly to combine.
- Mix the flour and salt together, then stir it in a little at a time.
- Knead the dough, ideally in a stand mixer, until it comes away cleanly from the sides of the bowl – this takes about 5-8 minutes. Rub a little oil on your hands and shape the dough into one large ball, then return it to the bowl, cover with cling film and a tea towel, and leave to rise in a warm place for about 1 1/2 hours.
- Meanwhile, stir the ingredients for the remonce together until smooth.
- Divide the dough into 3 pieces of about 250 g each, and roll each piece out into a circle about 30 cm in diameter.
- Cut each circle into 8 wedges and place a teaspoon of remonce at the wide end of each.
- Roll each wedge up from the wide end around the remonce, and pinch the ends lightly together so the filling does not run out. Arrange the crescents on 2 baking trays lined with baking parchment, making sure the seam is underneath – this stops them unrolling in the oven.
- Cover with a tea towel and leave for a second rise of about 30 minutes.
- Brush the crescents with beaten egg and sprinkle with the chopped hazelnuts and pearl sugar.
- Bake one tray at a time in a preheated conventional oven (top and bottom heat) at 180°C for about 15 minutes.
- Leave the crescents to cool before serving. Store them in an airtight container at room temperature.
Nutrition
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De er beklageligvis de allerdårligste kærnemælkshorn, som jeg nogensinde har såvel bagt som smagt.
Hej Marila
Hold da op – det var godt nok ærgerligt. Jeg gad godt at vide hvorfor – for egentlig synes jeg jo selv, at opskriften er ret standard i forhold til kærnemælkshorn:)
Dbh Dianna
Kan dejen fryses, inden der kommer fyld i ?
Hej Cindy
Det har jeg desværre ikke prøvet – så der må jeg være dig svar skyldig.
Men tænker umiddelbart godt du kan – se evt. min fremgangsmåde på min pizzadej.
Warm wishes, Dianna
Dejlig nem dej og super gode kager
Hej Ann
Hvor er det sødt af dig at skrive det – tusind tak 🙂
Warm wishes, Dianna
Hvis man vil ha lagdelt, så kan man købe butterdej og bruge
Tak for fif – det er hermed givet videre 🙂
Dejlig dej at arbejde med, men ikke en kærnemælkhornsdej nærmere en bolledej.
Altialt en dejlig dej i smag og arbejd, men den har ikke den “lagdelte” sprøde konsistens, som jeg synes er karakteristisk for kærnemælkshorn
Hej Elisabeth
Tusind tak for din besked:)
Altså for mig er kærnemælkshorn jo en helt klassisk “brød dej” med kærnemælk og med fyld af remonce:) Jeg har aldrig smagt dem hvor de er lave med “sprøde lag” i dejen, – men det lyder bestemt også lækkert:)
Rigtig dejlig dag:)
Dbh Dianna