Melt the butter and add the milk. Let the mixture cool off so that it is lukewarm.

In a large bowl; Dissolve the yeast in the milk and butter.

Add the flour step wise and knead well in-between. Depending on the quality of the flour you may need less or extra flour. Continue kneading until the dough is nice and does not stick to the side of the bowl. Set the dough aside and let it rise for about 40 minutes.

Knead the dough lightly and divide it into two pieces.

Using a rolling pin; roll the dough into a flat and circular plate; cut the flat dough into 6 slices.

Fold the horns by rolling the slices from the wide end towards the small tip.

Bend the horns a little and place them on a baking pan lined with parchment paper. Make sure the horns are sitting on the small tip. Otherwise the horns will open up during baking.

Beat an egg and brush the horns with it. This will give them a nice and golden color. Let them rise for another 20 minutes.

Bake the horns at 200 C (400 F) for about 12-15 minutes or until they are nice and golden. Let them cool off on an oven grid.