Amazing Butterhorns

Butterhorn Recipe with Glaze and Nuts

These butterhorn pastries are soft, sweet, and buttery, with a crunchy walnut topping for extra flavour and texture. Delicious on their own or served with butter, they make a relaxing weekend breakfast or a sweet treat to get you out the door on Monday morning. This butterhorn recipe can be prepared the night before and baked fresh in the morning. Imagine the smell of these butterhorn Danish pastries baking alongside freshly brewed coffee.

What is a Butterhorn Pastry?

Butterhorns are a classic sweet bread pastry similar to cinnamon rolls. They are made with a sweet yeast dough and then finished with an icing glaze and chopped nuts, or filled with fruit jam or lemon custard.

Butterhorn Pastry Ingredients

Butterhorn Dough Ingredients

Making the Butterhorn Dough

This old-fashioned butterhorn recipe uses yeast to create a soft, sweet bread dough. The yeast gives the butterhorns their classic flavour, and you can prepare the dough the night before so they can be baked fresh and warm in the morning.

Step 1: Prepare the Yeast

Start by softening the yeast.  In a large bowl, mix together 1 package yeast, 1 tsp granulated sugar, and 1/2 cup warm water. Let stand until the yeast becomes frothy.

Step 2: Mix the Dry Ingredients

While the yeast is softening, mix the flour, salt, and sugar together in a large bowl. Set out the egg to come to room temperature.

Step 3: Prepare the Milk Mixture

Scald the 1/2 cup milk. Add the butter to the warm milk and stir until the butter melts. Continue to let it cool until it is lukewarm.

Once lukewarm, add 1/2 cup warm water, the egg, and the softened yeast mixture.

Step 4: Combine the Wet and Dry Ingredients

Make a well in the center of the dry ingredients. Add the wet ingredients and mix.

Step 5: Knead the Butterhorn Dough

Once the butterhorn yeast dough is mixed, turn it onto a floured counter and knead until elastic and firm.

Step 6: Refrigerate the Dough Overnight (Optional)

If you want to make the butterhorns the night before, place the mixed and kneaded dough in a bowl, cover with plastic wrap, and refrigerate overnight. The next morning, take it out and allow it to rise, then continue with the recipe as usual.

Step 7: Let the Dough Rise

Place the dough in a greased bowl, cover with a towel, and let rise until doubled in bulk.

Step 8: Punch Down the Dough

Once the dough has risen, punch it down to let the air out.

Step 9: Roll and Shape the Dough

Roll out the dough on a floured counter until it is about 1/3″ thick. Spread with butter and then roll the dough up as you would for cinnamon buns.

Step 10: Slice and Let the Butterhorns Rise

Cut the roll of dough into 1-inch slices.

Place the slices on a greased cookie sheet, cover with a towel, and let rise for about an hour.

Baking and Icing Butterhorns

Step 11: Bake the Butterhorns

Place the tray of risen butterhorn dough slices into a preheated 375°F oven. Bake for about 25 minutes, or until the butterhorns are golden brown on top and baked through.

Once baked, let the butterhorns cool until warm enough to handle so they don’t burn your hands.

Step 12: Make the Butterhorn Icing Glaze

Mix together 2 cups icing sugar, 2 tbsp milk, and 1 tsp vanilla extract. Add more milk if needed to reach the desired consistency.

Keep in mind that the warm butterhorns will thin the icing slightly as you apply it, so don’t make the glaze too thin to start with.

Step 13: Glaze and Add the Nuts

Drizzle the warm butterhorn Danish pastries with the icing, then dip the tops into finely chopped walnuts, pecans, or almonds.

These buns can be served warm or cold. To store, place them in a single layer in an airtight container.

How to Freeze Butterhorn Danish Pastries

Butterhorns freeze very well for up to a month. After they are baked, iced, and dipped in nuts, place them in a single layer in a well-sealed airtight container. You can place parchment paper underneath them to keep the icing from sticking. To serve, simply take them out a couple of hours ahead, cover with a clean towel, and let them thaw on the counter.

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