Fluffy Syrupy Homemade Corns | Porumb pufos și siropos de casă (cornuri)
Ingredients
For the Dough:
For the Syrup:
For the Jam Filling:
Instructions
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Prepare the Dough
- Sift 550 g of flour into a large bowl and make a well in the center.
- In the well, add 15 g of fresh yeast, 2 tablespoons of sugar, and 200 ml of warm milk. Let it rest for 10 minutes.
- After 10 minutes, add 1 teaspoon of salt, 1 teaspoon of vanilla essence, 1 teaspoon of baking powder, 2 eggs, and 60 ml of oil to the dough mixture. Mix everything well.
- In a separate bowl, mix 3 tablespoons of cocoa powder with 4 tablespoons of water to form a smooth paste.
- Add half of the dough to the cocoa mixture, along with 1 tablespoon of flour and 2 tablespoons of oil. Mix well to combine.
- Let both parts of the dough rise for 1 hour in a warm place.
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Prepare the Syrup
- In a small saucepan, boil 200 g of sugar with 400 ml of water, stirring until the sugar dissolves. Remove from heat and let it cool.
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Prepare the Jam Filling
- In a bowl, combine 3 tablespoons of plum jam, 1 tablespoon of walnut jam, and 1 teaspoon of vanilla essence. Mix well and set aside.
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Assemble
- After the dough has risen, divide it into two pieces: one with the white dough and one with the cocoa dough.
- Roll out both pieces of dough into round shapes. The dough should be not too thick but not too thin.
- Place the white dough over the cocoa dough and divide it into 8 equal pieces (like slicing a pizza).
- Spread a small amount of the jam filling on each piece.
- Roll each piece into a horn shape and place them on a baking tray. Let them rise for another 30 minutes.
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Bake
- Preheat your oven to 180°C (350°F).
- Bake the horns for about 20 minutes or until golden brown.
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Syrup
- While the horns are still warm, dip them in the syrup and let them absorb it.
- Allow the horns to cool slightly before serving.
