Horn with cheese and ham
These soft horns are filled with lots of yellow cheese and ham, and taste absolutely delicious! The horns are just as suitable as an evening snack as for a packed lunch. They can also be packed in a backpack or served at a children's birthday party.
Ingredients · Servings 12
- 5 dl milk
- 100g butter
- 50 g yeast
- 1 ts salt
- 1 teaspoon sugar
- 14 dl wheat flour
- 200 g cooked ham
- 300 g of Jarlsberg
- 1 egg
- 1 tablespoon milk
- 150 g of jarlsberg
Method · 2 h 30 min
- Heat the milk and butter in a saucepan until the butter melts. Remove the saucepan from the heat and cool the mixture until it is lukewarm (just under 37 degrees).
- Dissolve the yeast in the cooled buttermilk. Add salt and sugar. Then mix in most of the flour and knead the dough until smooth.
- Let the dough rise in a warm place for 1 hour.
- Place the dough on the baking table. Use the rest of the flour for the baking. Divide the dough into two equal parts. Roll each part out into a large circle. Divide each round into 8 triangles (use a knife or pizza wheel for this).
- Place grated cheese and ham strips at the widest end of the dough triangles. Then roll each triangle up from the widest end towards the tip. Slightly bend the corners to give them a nice shape and place them on baking sheets lined with baking paper.
- Raise the horns for 45 minutes.
- Whisk the egg with a little milk. Brush the horns with the egg mixture and sprinkle with grated cheese for decoration.
- Bake the horns in the middle of the oven at 225 degrees for about 10-12 minutes. The horns should be golden in color and cooked through.
