📝 About This Recipe
Cuernitos, or 'little horns,' are a quintessential staple of the Mexican panadería, beloved for their nostalgic aroma and versatile nature. Unlike their flaky French croissant cousins, these are made with a dense, slightly sweet yeast dough enriched with lard or vegetable shortening, resulting in a soft, tight crumb and a golden, matte crust. Whether enjoyed plain with a morning café de olla or sliced open for a savory ham and jalapeño sandwich, these iconic crescents capture the heart of Mexican baking tradition.
🥗 Ingredients
The Yeast Bloom
- 1/2 cup Warm water (between 105°F and 110°F)
- 11 grams Active dry yeast (approximately 1.5 packets)
- 1 teaspoon Granulated sugar (taken from the main sugar portion)
The Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 100 grams Granulated sugar
- 1 teaspoon Salt (fine sea salt)
- 125 grams Pork lard or vegetable shortening (at room temperature for easy mixing)
- 2 pieces Large eggs (at room temperature)
- 1 teaspoon Vanilla extract (Mexican vanilla preferred)
- 1/4 cup Whole milk (lukewarm, adjust as needed for dough consistency)
The Finish
- 1 piece Egg (beaten with a splash of water for egg wash)
- 2 tablespoons Melted butter (for brushing after baking)
- 2 tablespoons Granulated sugar (for dusting (optional))
👨🍳 Instructions
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1
In a small bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy and active.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, remaining sugar, and salt.
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3
Add the room-temperature lard or shortening to the flour. Use your fingers or a pastry cutter to incorporate it until the mixture resembles coarse crumbs.
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4
Make a well in the center of the flour mixture. Pour in the activated yeast mixture, the eggs, vanilla extract, and half of the milk.
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5
Mix by hand or with a dough hook on low speed. Gradually add the remaining milk until a soft, slightly sticky dough forms that pulls away from the sides of the bowl.
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6
Knead the dough on a lightly floured surface for about 8-10 minutes. The dough should become smooth, elastic, and no longer stick to your hands.
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7
Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 1 hour or until doubled in size.
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8
Punch the dough down to release air. Divide the dough into 12 equal-sized portions (approx 80-85g each) and roll them into smooth balls.
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9
Using a rolling pin, roll each ball into a long, thin triangle (isoceles shape), roughly 10-12 inches long.
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10
Starting from the wide base of the triangle, roll the dough tightly toward the point. Stretch the point slightly as you finish to secure the seam underneath.
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11
Curve the ends of the roll inward to create the signature crescent 'horn' shape. Place them on a parchment-lined baking sheet, leaving 3 inches of space between them.
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12
Cover the trays lightly and let the cuernitos rise for another 45 minutes. They should look puffy but not fragile.
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13
Preheat your oven to 350°F (175°C). Gently brush the tops of the cuernitos with the egg wash.
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14
Bake for 20-25 minutes until they are a beautiful deep golden brown. The bottoms should sound hollow when tapped.
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15
Remove from the oven. For a sweet finish, brush immediately with melted butter and sprinkle with sugar while hot, or leave plain for savory use.
💡 Chef's Tips
For the most authentic flavor, use high-quality pork lard; it provides a unique richness that butter cannot replicate. Avoid over-flouring your work surface during the final shaping, as a little tension helps the dough roll tightly. Ensure your kitchen is warm during the rise; if it's cold, place the dough in an oven that is turned off but has the light on. If the dough keeps shrinking back while rolling the triangles, let it rest for 5 minutes to relax the gluten before trying again. Store leftovers in an airtight bag to keep them soft, as they can dry out faster than commercial breads.
🍽️ Serving Suggestions
Serve warm with a hot cup of Mexican Café de Olla or thick Champurrado. Slice horizontally and fill with ham, manchego cheese, and pickled jalapeños for a classic lunch 'torta'. Enjoy as a 'merienda' (afternoon snack) dipped into a cold glass of milk. Slather with dulce de leche or strawberry jam for an extra sweet treat. Pair with a bowl of spicy Menudo or Pozole to soak up the delicious broth.