Saint Martin's walnut horseshoes

Name: Saint Martin's walnut horseshoes
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 24 bread rolls
Ingredients: 500 g plain flour; 120 g butter; 200 ml milk; 80 g caster sugar; 30 g yeast; 1 pc egg; 200 g ground walnuts; 80 g caster sugar; 1 teaspoon ground cinnamon; 60 ml milk; 30 g powdered sugar; walnuts

Jakub SýkoraBakedCzech Cuisine x se líbilo

Bend buttery yeast dough into a horseshoe and tuck walnuts with sugar and cinnamon inside. Saint Martin's walnut horseshoes were baked around November 11 as a symbol of luck and a good harvest. You let the dough rise, bake the little crescents until golden and roll them in powdered sugar while still hot. With afternoon coffee or a glass of young red wine they vanish from the plate at once.

Příprava: 40min

Vaření: 20min

CELKOVÝ ČAS: 1h

Step by step process

Yeast dough

1
For Saint Martin's walnut horseshoes, first prepare the starter. Crumble the yeast into lukewarm milk, add a teaspoon of sugar and let it foam for 10 minutes.
TIP:
Crumble the yeast, add sugar and lukewarm water (37-40°C). Leave it in a warm place for 10-15 minutes until a foamy cap forms, this indicates the yeast is ready to use.
2
Sift the flour into a bowl, add the remaining sugar, soft butter, the egg and the risen starter. Work into a smooth, supple dough and knead for about 10 minutes, until it starts to pull away from the sides.
3
Cover the bowl with a cloth and let the dough rise in a warm spot for 45 minutes, until it doubles in size.

Filling and baking

4
Mix the ground walnuts with sugar and cinnamon, pour in the hot milk and stir into a warm, thick filling.
5
Divide the risen dough into 24 pieces. Roll each into an oval, spread a teaspoon of filling on the wider end and roll it toward the tip into a crescent.
6
Transfer the crescents to a paper-lined tray and bend them into a horseshoe shape. Let them rest for another 15 minutes and preheat the oven to 180 °C.
7
Bake the pastries for 20 minutes until golden. While still hot, roll them in powdered sugar and decorate with walnut halves.

More tips:

They are best fresh and warm, but in a sealed container they stay nicely soft for two to three days. The next day, pop them into a heated oven for a few minutes before serving so the walnut filling smells fragrant again.

Share on:

Coffee Pairing Recipes Sweet Recipes Winter Baking Recipes