My Brother has been wanting me to make butter-horns for about a month or so now. And this past saturday I decided it would be a good day to make them, as they take about 4-5 hours to make. I started at about 12 in the afternoon and took my time. I wanted to have a relaxing day so I just went at my own pace, it was really nice. Usually I am trying to make things really fast because they are for someone or something, and they need to be done quick.
This recipe was a really good one and it was quite easy. It is a basic danish dough recipe, except that you don't have to rest the dough over night so you can make the dough and finish the products day of.
This recipe is a keeper for sure, I will definitely make these again someday. They melt in your mouth, especially right when they come out of the oven. Please enjoy this recipe, also please let me know what you think of my blog and the recipes, I would love to hear from you. And I love it when I get followers :) Thanks a bunch!
Ingredients
- 3/4 c. warm water (105 degrees F to 115 degrees F)
- 1/2 c. milk (105 degrees to 115 degrees F)
- 1 t. pure vanilla extract
- 1 1/2 T. dry active yeast
- 1/4 c. sugar
- 1 t. salt
- 4 c. flour
- 1 egg yolk
- 1 c. cold unsalted butter with 1/2 c. flour
Directions
In the bowl of an electric mixer, combine the water, milk, vanilla and yeast together. With the mixer fitted with a dough hook, on low, beat the mixture for about 4 minutes to dissolve the yeast. Sift the sugar, salt and flour together. Add this mixture and the egg yolk to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl and let rest in the refrigerator for 15 minutes. Place the butter in the same stand mixer and beat on medium with the 1/2 c. flour until it is almost smooth and quite playable. Make sure the butter does not get warm and start to melt. Once it is mixed place it on a sheet of parchment and another sheet of parchment on top. Roll with a rolling pin about 1/2 inch thick it a rectangle. Remove the dough from the refrigerator and place on a floured surface. Roll the dough into a square that is double the width of the butter, roll same length. Place the butter on the one half of the dough and fold the other half over top. Like a book. Lightly press the ends into the dough, sealing the package completely. Carefully lift the package off of the surface and redust the surface with flour. Lay the package back down on the floured surface. Using a rolling pin, roll the dough out to about a 24-inch rectangle. Fold one end of the dough into the center, then the other end, so that it resembles a letter, and forms a square. (You should have three layers of dough) Place the dough in the refrigerator and allow the dough to rest for 25 minutes. Roll out the dough a second time, forming a rectangle. Repeat the folding process from above two more times, making sure the dough rests between turns.
Once the dough is finished all its rest times. Divid into 3 parts, and form them into circles. Roll out about 1/4 inch thick in a circle form. Cut into about 16 pieces - 2 1/2 inch in width and cut into the center of the circle, so it forms a triangle. Place about 2 T. filling at the top of the piece of dough and roll to the center (the small tip at the end). Bend the ends into the middle a bit and let rise about 30 minutes. Bake at 375*F for about 18-20 minutes or golden brown. Once you take them out, let cool about 1 minute then dip in the icing and sprinkle the pecans on top. Eat and enjoy! I love these so much, they remind me of my childhood. My mom always used to make these when I was younger. So many happy memories. <3
2 drops almond emulsion or 1 t. almond extract.
3 c. ground pecans, toasted pecans give the butter-horns a more nutty flavor
Once the dough is finished all its rest times. Divid into 3 parts, and form them into circles. Roll out about 1/4 inch thick in a circle form. Cut into about 16 pieces - 2 1/2 inch in width and cut into the center of the circle, so it forms a triangle. Place about 2 T. filling at the top of the piece of dough and roll to the center (the small tip at the end). Bend the ends into the middle a bit and let rise about 30 minutes. Bake at 375*F for about 18-20 minutes or golden brown. Once you take them out, let cool about 1 minute then dip in the icing and sprinkle the pecans on top. Eat and enjoy! I love these so much, they remind me of my childhood. My mom always used to make these when I was younger. So many happy memories. <3
Icing:
1 c. icing sugar
1/2 t. vanilla
about 3 T. milk, or enough to make a consistent icing 2 drops almond emulsion or 1 t. almond extract.
Whisk altogether until it makes a smooth icing. It too thick add more milk, 1 T. at a time. Or if to runny add about 1/3 c. more icing sugar.
Filling:
6 egg whites
1/2 c. sugar
Whisk all together and set aside till you need the filling.
ENJOY!
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