Dish

Cosa de horno

Cosa de horno is made with flour, water, yeast, salt, and olive oil. The dough is mixed and then left to rise before being shaped into small buns and baked until golden brown. This bread is best enjoyed fresh out of the oven, but can also be toasted or reheated in the oven.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Sweet Bread

Origins and history

Cosa de horno originated in Argentina and is a popular bread throughout South America. It is often served with meals or as a snack.

Dietary considerations

Contains gluten. Can be made vegan by omitting the olive oil.

Variations

Variations of cosa de horno include adding herbs or cheese to the dough, or topping the buns with sesame seeds or poppy seeds.

Presentation and garnishing

Cosa de horno can be presented on a platter or in a basket lined with a cloth napkin. It can be garnished with herbs or a drizzle of olive oil.

Tips & Tricks

To keep cosa de horno fresh, store it in an airtight container at room temperature for up to 2 days. To reheat, wrap the buns in foil and warm in a 350°F oven for 10-15 minutes.