DAY 1 

SWEET LEVAIN

1. Feed your starter in the ratio 1:1:1+sugar, and mark the glass with a rubber band in order to use the levain at it's peak.
   If in doubt how to do this check out our Sourdough Baking Guide
   
   

MAIN DOUGH:

1. When levain has peaked, melt butter and mix with buttermilk and sugar. 
   NOTE: With sweet sourdough bakes, it's better to use the levain right before peak rather than after - then you only get a slight taste of sourness.
   
2. Add the levain - BUT make sure that the buttermilk-mixture is not warmer than 29 degrees C.
   
3. Then add egg and flour.  
   If you use a mixer then mix for 5-8 minutes until the dough is smooth. If kneading by hand, pour the dough onto a clean surface and knead, also making a few slap & folds until the dough is smooth.
   
4. Transfer the dough into a clean container with a lid for bulk fermentation 2-4 hours until it has almost doubled in size.
5. Then refrigerate overnight.
   

DAY 2

FILLING:  

1. When butter has softened, cut into cubes and grate the marzipan roughly. Mix together with lemon juice and zest. 

BUTTERMILK HORNS:

1. Remove the dough from the fridge, divide into 2 portions and roll out into cirkles of 5 mm thickness on a non-floured surface. Cut each cirkle into 8 triangles. 
   NOTE: The dough is easier to handle when cold. Keep one portion of dough in the fridge while preparing the first batch. 
   
2. Place a tablespoon of filling on each triangle on the widest part and roll up like a croissant, pinch together the ends and bend in underneath to make sure the filling stays in place during baking.
   
3. Place on two baking sheets and let rise for 2.5-3 hours, placed inside a COLD oven, with a baking tray placed underneath, filled with HOT tap water (NOT boiling water). This creates a warm and humid environment to keep the horns moist.
   
4. Give the horns an egg wash then bake at 220 C. under/over heat for 6 min with steam, then another 5 minutes or until golden without steam. Let cool on an oven rack. Repeat with the other batch of horns.

DECORATION:

1. When the horns have cooled, mix powdered sugar with a little bit of water or lemon juice.
   Drizzle over and sprinkle with lemon zest.