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.
Servings 12 servings
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
Instructions
- 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.