I am inspired by the stories and traditions passed down from generation to generation. Norwegian cooking at its simplest and most elaborate. That’s what you will find here. Seasonal cooking, local ingredients, local artisans, and simple gatherings.  READ MORE...

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April 2022

April 5, 2022

Rye, Honey & Orange Horns

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Rye, Honey and Orange Horns
Rye, Honey and Orange Horns

Horns are crescent shaped buns, reminiscent of croissants – without all the buttery layers and fuss – and crescent rolls. They’re simple to make and wonderful in both savory and sweet variations.

With påske (Easter) just around the corner, I wanted to share these Rye, Honey and Orange Horns, which highlight the love and abundance for oranges during this time of year. The rye adds a lovely earthiness that is complimented with the honey and citrus notes from the orange. They’re heartier than your typical horn, yet soft and inviting, serving as a wonderful base for the simple orange glaze on top.

The whole house will smell like a warm bakery and these are sure to be devoured!

Rye, Honey and Orange Horns
Rye, Honey and Orange Horns

Rye, Honey and Orange Horns

Makes 16

For the horns:

  • 3 cups (360 g) all-purpose flour
  • 1 cup (120 g) light rye flour
  • 4 teaspoons, 1/2 ounce (14 g) instant yeast
  • 1 teaspoon ground cardamom
  • ½ teaspoon salt
  • 1 1/3 cup (320 ml) milk
  • ¼ cup (60 ml) honey
  • 1 stick, ½ cup (112 g) lightly salted butter, melted
  • Zest of 1 orange

For the glaze:

  • 1 cup (120 g) confectioners’ sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon orange zest

In the bowl of a stand mixer fitted with the dough attachment, add the all-purpose flour, rye flour, yeast, cardamom, salt, milk, honey, melted butter, and orange zest, and knead on low for 10 minutes until you get a soft and pliable dough. Cover with a tea towel and let rise for 1 hour or until doubled in size.

Preheat the oven to 425ºF / 220ºC. Cover a baking sheet with parchment paper.

Divide the dough into two equal pieces. Roll the first piece out into a large circle, roughly 16-inches (40 cm) in diameter. Using a pizza slicer or knife, cut the dough into 8 equal “pizza” slices. Roll the dough from the outside inward to form a horn/croissant shape. Place the horns on the baking sheet. Bake for 10 to 12 minutes or until golden. Transfer to a wire rack to cool.

For the glaze, in a small bowl, combine the confectioners’ sugar, orange juice, and zest. Drizzle the glaze on top of the cooled, yet warm, horns and dust with a sprinkle of confectioners’ sugar.

For more påske recipes, click here.

Nevada Berg

Nevada is a utah native and norwegian by heart. When not crafting culinary delights she enjoys her family time and tending to her animals. You most certainly can find her perusing her property for wild berries.

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  1. Harald Faber says:

    These were delicious and so simple to make. I will be adding them to our family Påske brunch this year!

  2. Jenny says:

    So easy and not overly sweet. A perfect treat with tea!

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