Cuernitos
Sweet Crescents
A sweet, buttery yeasted dough is rolled into wedges and curled into crescents — enriched like a dinner roll rather than laminated like a French croissant.
Cuernitos
✦ Antes de Empezar
Before you cook
Are cuernitos the same as French croissants?
Not quite — Mexican cuernitos are commonly enriched crescent rolls rather than butter-laminated like a French croissant, which is why this dough is kneaded smooth and rich rather than folded into layers.
Ingredientes· 8View
Dough Base
- 2.25 tspActive Dry Yeast
- 3/4 cupWarm Milk
- 3.5 cupsAll-Purpose Flour
- 1/3 cupSugar
- 1/3 cupUnsalted Buttermelted
- 2Eggs
- 1/2 tspSalt
Glaze
- 2 tbsp eachMelted Butter & Sugarfor brushing after baking
Instrucciones
7 pasosMezcla y amasa
Mix and knead
Mix the flour, yeast, sugar, and salt. Add the milk, eggs, and vanilla and knead until combined.
Incorpora la mantequilla
Work in the butter
Add the butter gradually and knead 8 to 10 minutes until smooth.
Deja reposar
Let it rise
Rise covered until doubled, about 1 hour.
Corta los triángulos
Cut the wedges
Divide the dough in half. Roll each half into a 12-inch circle and cut into 6 wedges.
Forma los cuernitos
Shape the crescents
Roll each wedge from the wide end to the point, curving the ends into a crescent.
Deja fermentar
Proof the crescents
Proof 40 minutes, then brush with the egg wash.
Hornea
Bake
Bake at 375°F (190°C) until golden and soft, 18 to 22 minutes.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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