Kefir and marzipan horns
Makes: 12
Prep time: 35 minsTotal time: 
Recipe photograph by Issy Croker
Kefir and marzipan horns
Delicious with coffee, or served with yogurt and a platter of summer berries and currants
Makes: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
318Kcal
Fat
10gr
Saturates
4gr
Carbs
49gr
Sugars
17gr
Fibre
2gr
Protein
7gr
Salt
0.7gr
Marte Marie Forsberg
Marie is a Norwegian photographer and author who moved to the English countryside nearly a decade ago, after falling in love with a little wonky cottage in a small hilltop village. Her debut cookbook, The Cottage Kitchen, was published in 2017. She is currently writing a new book, as well as filming online photography workshops.
See more of Marte Marie Forsberg’s recipes
Marte Marie Forsberg
Marie is a Norwegian photographer and author who moved to the English countryside nearly a decade ago, after falling in love with a little wonky cottage in a small hilltop village. Her debut cookbook, The Cottage Kitchen, was published in 2017. She is currently writing a new book, as well as filming online photography workshops.
See more of Marte Marie Forsberg’s recipes
Ingredients
- 500g plain flour
- 2 x 7g sachets fast-action dried yeast
- 3 tbsp caster sugar
- 1½ tsp fine sea salt
- 50g unsalted butter, plus extra to grease
- 100ml whole milk
- 200ml natural kefir
- 175g marzipan
- 1 egg, lightly beaten, to glaze
- 25g flaked almonds
- icing sugar, to dust
Step by step
Get ahead
Prepare ahead to end of step 7 and freeze (or chill for up to 24 hrs). Bring back to room temperature before baking.
- In a large mixing bowl (or the bowl of a stand mixer), combine the flour, yeast, sugar and salt.
- Melt the butter in a pan then remove from the heat and add the milk; if it feels hot, let it cool to lukewarm then gradually mix into the kefir, in a measuring jug.
- Combine the wet ingredients with the dry ingredients either by hand or in a stand mixer on low; knead for 10-12 minutes by hand, or 5-6 minutes in a mixer.
- Cover the bowl with a clean tea towel and place in a warm draught-free place until the dough has doubled in size, about 45 minutes to 1 hour.
- Butter or oil a work surface to empty the dough onto, then divide the dough in two, and roll each piece out into a thin circle about 30cm in diameter. The dough will be slightly sticky and elastic.
- Cut each circle into 6 wedges, like a pizza or cake. Cut the marzipan into 12 pieces and roll into little sausages. Put a piece of marzipan on the outer edge of each wedge (the marzipan should be slightly shorter than the dough edge). Take hold of the point of the dough and stretch slightly to elongate it, then roll the dough up around the marzipan. Place on lined baking trays, bending each end round slightly to resemble a croissant.
- Cover with a clean dry tea towel and let rise for another 30 minutes in a warm draught-free place. Preheat the oven to 180°C, fan 160°C, gas 4.
- Brush the horns with beaten egg and scatter with flaked almonds. Bake for 20-25 minutes until golden brown in colour and cooked through. Cool on a wire rack and serve dusted with icing sugar. They’re at their best when served slightly warm.
