Cuernos
also called cuerno · cuernos · cuernito · cuernitos · mexican crescent · pan cuerno · sweet crescent roll
- Panadería
- serves 12
- about 2 hr
- Breads
Three ways to read this recipe
The table
| 800 g(three-quarters of a batch, chilled)masa para pan dulce | roll a circle and cut 12 triangles | roll up, curve, proof 90 min | wash and bake at 350°F 16 min |
| 2 Tbs(16 g)all-purpose flour | |||
| 1 Tbs(14 g)vegetable shortening | |||
| 1 large(50 g)beaten egg | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.4 things to get out.
1roll a circle and cut 12 triangles
2roll up, curve, proof 90 min
goes in with what step 1 made
3wash and bake at 350°F 16 min
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 46 mintwo waits that overlap count once
- Needs you
- none givenof the steps that give a time
One of the 3 steps never says how long it takes, so both numbers are floors. The recipe itself says 2 hr.
roll a circle and cut 12 triangles
not timedfrom the start
roll up, curve, proof 90 min
1 hr 30 minwalk awayfrom the start
wash and bake at 350°F 16 min
16 minwalk away1 hr 30 min in
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.
Goes with
See how it is written
>> title: Cuernos
>> category: Breads
>> tags: bread, mexican, sweet, enriched, oven
>> counters: Panadería
>> aka: cuerno, cuernos, cuernito, cuernitos, mexican crescent, pan cuerno, sweet crescent roll
>> pairs-with: pan-dulce-dough, conchas
>> servings: 12
>> time: 2 hr
>> step.1: roll a circle and cut 12 triangles
>> step.2: roll up, curve, proof 90 min
>> step.3: wash and bake at 350°F 16 min
Roll @masa para pan dulce{800%g}(three-quarters of a batch, chilled) into a 14-inch circle on a bench dusted with @all-purpose flour{2%Tbs}(16 g), then cut it into 12 wedges like a pie. A cuerno is not a croissant — there is no lamination in it, and the softness comes from the butter and yolks already in the dough.
Roll @&(~1)wedges{} up from the wide base to the point, lay them point-down on trays greased with @vegetable shortening{1%Tbs}(14 g), bend the ends in to a crescent, and ~proof{90%min} until puffed and light.
Brush @&(~1)proofed crescents{} with @beaten egg{1%large}(50 g) and bake at 350°F for ~bake{16%min}, until they are the colour of a brown egg. They stale by the afternoon, which is why the shop bakes them twice a day.