Mexico Cuernito
Cuernito, which means "little horn" in Spanish, is a crescent-shaped bread that is a popular pastry in Mexican bakeries. While it resembles a croissant, a cuernito is less flaky and has a denser, richer texture, often infused with a hint of sweetness. This versatile bread can be enjoyed plain, filled with sweet or savory ingredients, or paired with coffee for breakfast. Its origins lie in European baking traditions introduced during the colonial period, but it has since become a distinct part of Mexico’s culinary identity. Today, the cuernito is cherished for its simplicity and is a comfort food in many Mexican households.
Recipe Servings: 12
+ 2 hours resting
Ingredients
- ½ cup (120 ml) warm milk (about 110°F / 45°C)
- ¼ cup (60 ml) warm water (about 110°F / 45°C)
- ¼ cup (50 g) granulated sugar, divided
- 1 packet (2¼ tsp / 11 ml) active dry yeast
- 4 cups (500 g) all-purpose flour, plus extra for kneading
- ½ tsp (5 ml) salt
- 3 large eggs, divided
- ⅓ cup (80 g) unsalted butter, softened
- 2 Tbsp (15 g) sesame seeds or sugar, for topping)
Directions
- In a small bowl, combine warm milk, warm water, and 1 teaspoon of the sugar. Sprinkle the yeast on top, stir gently, and let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine flour, remaining sugar, and salt. Add the yeast mixture, 2 eggs, and softened butter. Mix until the dough begins to come together.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
- Place the dough in a greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.
- Punch down the dough and divide it into 12 equal portions. Roll each portion into a ball and then into an oval shape. Flatten each piece into a triangular shape, then roll tightly from the wide end toward the narrow tip to form the crescent shape. Slightly curve the ends to complete the cuernito shape.
- Place the shaped cuernitos on a baking sheet lined with parchment paper, leaving space between them. Cover with a damp cloth and let them rise for 45–60 minutes, or until puffy.
- Preheat your oven to 375°F (190°C). Beat the remaining egg and brush the cuernitos with egg wash for a glossy finish. Sprinkle with sesame seeds or sugar if desired.
- Bake in the preheated oven for 15–18 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the cuernitos from the oven and transfer them to a wire rack to cool. Serve warm or at room temperature, plain or with butter, jam, or a savory filling.
Notes
Cuernitos are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat them briefly in the oven to restore their soft, slightly crisp texture.
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