I’m excited to share my Cosa de Horno recipe, a traditional Colombian dessert that’s both sweet and buttery. 🔥 This delightful treat is perfect for special occasions or family gatherings, and its simplicity makes it accessible to bakers of all levels.
The beauty of Cosa de Horno lies in its rich, caramelized crust and tender interior. To achieve this, we’ll be using a combination of butter, sugar, and eggs to create a moist and flavorful base.
As we work through this recipe, I’ll guide you through the preparation, baking, and serving details to ensure a perfect finish. With a baking time of under an hour, you’ll have a delicious dessert ready to impress your loved ones.
Let’s get started on this culinary journey and create a truly unforgettable Cosa de Horno that will become a staple in your household. With its sweet, buttery goodness, it’s sure to be a hit with family and friends alike.
Ingredients for cosa de horno
Here’s everything you need to create this sweet, buttery Colombian Cosa de Horno dessert at home.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Granulated Sugar 🍮 | 1 ½ cups | White granulated sugar preferred |
| Large Eggs 🥚 | 4 whole | Room temperature for best results |
| All-Purpose Flour 🌾 | 2 cups | Sifted for lightness |
| Baking Powder ⚗️ | 2 tsp | Fresh and active for best rise |
| Salt 🧂 | ¼ tsp | Kosher or sea salt preferred |
| Vanilla Extract 💧 | 1 tsp | Pure vanilla for best flavor |
| Heavy Cream 🥛 | 1 cup | Optional for extra moisture |
| Brown Sugar 🍮 | ½ cup | Packed for topping |
| Cinnamon 🌿 | ½ tsp | Ground cinnamon for sprinkling |
[recipe_ingredient_scaler]
You can find all these ingredients at your local grocery store. For the best quality, choose European-style butter like Kerrygold or Cultured Butter from Trader Joe's. Look for pure vanilla extract from brands like Nielsen-Massey or Madagascar Bourbon. If using heavy cream, choose organic or high-fat versions for richer flavor.
Don't have unsalted butter? You can substitute with salted butter and omit the added salt. If you're out of baking powder, make a substitute by mixing 1 part baking soda with 2 parts cream of tartar. For a different flavor, try adding 1/2 cup chopped nuts or 1 tsp of citrus zest to the batter. Use dark brown sugar instead of white sugar for a deeper flavor profile.
Store leftover Cosa de Horno in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. When serving, dust with powdered sugar or drizzle with caramel sauce for an extra-special touch.
Step-by-Step Instructions for Cosa de Horno
Let me guide you through making this traditional Colombian dessert, ensuring a sweet and buttery delight every time.
👨🍳 Step 1: Prepare the Wet Ingredients
Start by creaming together the 1 cup unsalted butter and 1.5 cups granulated sugar until light and fluffy. I use a stand mixer on medium speed for this task, as it incorporates air beautifully and gives the dessert its signature texture. Make sure to scrape down the sides of the bowl to ensure everything is well mixed.
Next, add the 4 whole large eggs one at a time, beating well after each addition. I prefer to do this on medium speed as well, ensuring that the eggs are fully incorporated before adding the next. The mixture should be smooth and creamy after all eggs are added.
👨🍳 Step 2: Combine Dry Ingredients and Add to Wet Mixture
In a separate bowl, whisk together the 2 cups all-purpose flour, 2 tsp baking powder, and 0.25 tsp salt. I like to sift these ingredients together to ensure they’re evenly distributed and to avoid any lumps in the final product. Once combined, add this dry mixture to the wet ingredients and mix until just combined.
Stir in the 1 tsp vanilla extract to give the dessert its distinct flavor. Be careful not to overmix at this stage, as it can lead to a dense final product. If you’re using the 1 cup heavy cream, fold it in gently at this point to add extra moisture.
🔥 Step 3: Pour Batter into Baking Dish and Top
Pour the prepared batter into a greased baking dish. I recommend using a 9×13 inch dish for this recipe, as it allows for even cooking and a nice crust formation. Top the batter with a mixture of 0.5 cup brown sugar and 0.5 tsp cinnamon, sprinkling it evenly across the surface.
The brown sugar and cinnamon topping will create a deliciously caramelized crust during baking. Make sure to spread it evenly so that every bite gets a bit of that sweet and spicy goodness.
🔥 Step 4: Bake to Perfection
Preheat your oven to 350°F. Once preheated, bake the Cosa de Horno for 35-40 minutes or until a toothpick inserted into the center comes out clean. The top should be golden brown and the edges should be slightly puffed.
Keep an eye on the dessert during the last 10 minutes of baking, as the top can go from perfectly golden to too dark quickly. You’re looking for that perfect balance where the top is caramelized but not burnt.
⏰ Step 5: Cool and Serve
Remove the Cosa de Horno from the oven and let it cool in the pan for 10-15 minutes before serving. This resting period allows the dessert to set and makes it easier to serve. You can serve it warm or at room temperature, depending on your preference.
The final product should be moist and creamy on the inside with a sweet, crunchy topping. Each serving should be generously sized, given that this recipe serves 4 people. Enjoy your delicious Colombian treat!
Let’s dive into the delightful world of Cosa de Horno, a traditional Colombian recipe that’s sure to tantalize your taste buds! 😋 This sweet, buttery delight is a staple in Colombian cuisine, and we’re excited to share its secrets with you. The best part? It’s incredibly easy to make and requires just a few simple ingredients.
🔪 Preparing the Dough
To start, you’ll need to prepare the dough, which is the foundation of this delicious treat. Mix together 2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt in a large bowl. Add 1/2 cup of cold unsalted butter, softened to room temperature, and use a pastry blender or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs.
🥘 Assembling the Cosa de Horno
Once your dough is ready, it’s time to assemble the Cosa de Horno. Roll out the dough to a thickness of about 1/4 inch (6 mm) and cut out circles using a cookie cutter or the rim of a glass. Place a tablespoon of your favorite filling – we recommend dulce de leche or Nutella – in the center of each circle, then fold the dough in half and press the edges to seal.
🔥 Baking to Perfection
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Place the filled pastries on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each one. Brush the tops with a beaten egg and bake for 20-25 minutes, or until golden brown.
💡 Pro tip: To get that perfect golden brown color, make sure to brush the tops with egg wash just before baking. This will give your Cosa de Horno a beautiful sheen and a delicious, caramelized crust.
- Serve warm, dust with powdered sugar, and enjoy! 🎉
- Experiment with different fillings, like fruit curds or chocolate chips, to create unique flavor combinations.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips & Tricks for Perfect Cosa de Horno
These simple tips will help you achieve a deliciously sweet and buttery Colombian dessert that’ll impress everyone.
Temperature Control: Make sure your butter is at room temperature before creaming it with sugar in Step 1. This ensures a light and fluffy texture that incorporates air beautifully, giving your Cosa de Horno its signature texture.
Mixing Technique: When adding eggs one at a time in Step 1, beat well after each addition on medium speed. This helps create a smooth and creamy mixture. Be careful not to overmix when combining wet and dry ingredients in Step 2 to avoid a dense final product.
Topping Perfection: For the brown sugar and cinnamon topping in Step 3, sprinkle it evenly across the surface to ensure every bite gets that sweet and spicy goodness. Keep an eye on it during the last 10 minutes of baking as it can go from golden to too dark quickly.
Cooling Strategy: Let the Cosa de Horno cool in the pan for 10-15 minutes after baking. This allows the dessert to set, making it easier to serve and ensuring it stays moist and creamy on the inside.
Nutrition Facts
420kcal
[recipe_ingredient_scaler]
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026