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

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

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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.