Homemade Butterhorns with Nuts Pastry
These butterhorn pastries are soft, sweet and buttery, with a crunchy walnut topping for extra flavour and texture. Delicious on its own, or served with butter its a perfect relaxing weekend breakfast, or a treat to get your out the door Monday morning. This butterhorn recipe can be prepared the night before, and baked in the morning. Imagine how nice these butterhorn danish smell baking along with the scent of fresh brewed coffee.
Butterhorn Pastry Ingredients
1 pkg yeast
1 tsp sugar
1/2 cup warm water
1 egg (room temp)
1/2 cup milk
1/2 cup butter
1/2 cup warm water
4 cups flour
Making the Butterhorn Danish Dough
1/2 cup sugar
1/2 tsp salt
Icing Glaze Ingredients
2 cups icing sugar
2 tbsp milk
1 tsp vanilla
1 cup walnuts chopped fine
This old fashioned butterhorn recipe uses yeast, which is made into a type of bread dough, the old fashioned flavour comes from the yeast dough, but you can mix the dough the night so it can be served fresh baked and warm in the morning.
Start by soaking the yeast to soften. In a large bowl mix together 1 package yeast, 1 tsp sugar and 1/2 cup warm water. Let stand until yeast becomes frothy.
While the yeast is softening, mix the flour, salt and sugar together in a large bowl. Set out the egg to warm to room temp.
Scald the 1/2 cup milk, add the butter to the warm milk, stir until the butter melts. Continue to let cool until its lukewarm.
Set aside until lukewarm. Once lukewarm, add 1/2 cup warm water, the egg and the softened yeast mixture.
Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.
Make a well in the center of the dry ingredients, add in the wet ingredients and mix.
Once the butterhorn yeast dough is mixed turn onto a floured counter and knead until elastic and firm.
If you want to make the butterhorns the night before take the mixed and kneaded dough, place in a bowl covered with plastic wrap. The next morning take it out and allow it to rise continuing with the recipe as usual. (The picture is dull as I was mixing at night)
Place in greased bowl, cover with a towel and let rise until double in bulk.
Whether you did the butterhorns all in one day or overnight leave the dough to rise until double in bulk. Once the dough has risen, punch it down to let the air out.
Roll out the dough on a floured counter until your dough is about 1/3″ thick. Spread with butter and then roll the dough up like you would cinnamon buns.
Cut the roll of dough into 1 inch slices.
Place on a greased cookie sheet, cover with a towel and let rise about an hour.
Baking and Icing Butterhorn Danish
Bake at 375 F for about 25 minutes until golden.
Once baked let cool until warm so they don’t burn you hands.
Simple Butterhorn Icing Glaze
Mix together 2 cups icing sugar, 2 tbsp milk, 1 tsp vanilla. Add more milk if needed for consistency.
Drizzle the butterhorn danish with the icing and then dip in chopped walnuts, pecans or almonds.
These buns can be served warm or cold. To store place in single layer in an air tight container.
How to Freeze Butterhorn Danish
Butterhorns freeze very well for up to a month. After they are baked, iced and dipped in nuts, layer them in a single layer on a parchment covered cookie sheet. I like to freeze mine in a single layer inside a well sealed airtight plastic container. To serve just pull them out a couple of hours ahead, cover with a clean towel and let them thaw on the cupboard.
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All traditional yeast doughs are made in relatively the same manner. You soften the yeast, mix the dough, knead, let rise, punch down, let rise, pan and bake. Its not at all hard or time consuming, its also the perfect excuse to spend a whole day hanging out at home. If your just starting to bake with yeast I have created a very step by step tutorial for making classic air buns. It guides you through each part of making yeast dough.
Pumpkin Swirl Scones
These pumpkin swirl cinnamon scones are similar to butterhorn rolls as you roll the dough up into a jelly roll, before slicing it and baking it. Its made with a simpler baking powder scone dough, instead of the more elaborate yeast sweet dough. It also makes for an extra special Fall breakfast idea or snack
- 1 pkg yeast
- 1 tsp sugar
- ½ cup water
- 1 egg room temperature
- ½ cup milk
- ½ cup butter
- ½ cup warm water
- 4 cups flour
- ½ cup sugar
- ½ tsp salt
Icing Glaze Ingredients
- 2 cups icing sugar
- 2 tbsp milk
- 1 tsp vanilla
- 1 cup walnuts chopped fine
- Soak the yeast to soften. In a second small bowl mix together 1 package yeast, 1 tsp sugar and 1/2 cup warm water. Let stand until yeast becomes frothy.
- Set out the egg to warm to room temp.
- Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.
- Scald a 1/2 cup milk, add 1/2 cup stir until butter melts. Set aside until lukewarm.
- Once lukewarm, add 1/2 cup warm water, the egg and the softened yeast mixture.
- Let the dough rise until double in bulk.
- Punch down to remove the excess air.
- Roll out the dough on a floured board/counter. Spread with butter, roll up like a jelly roll and cut into 1-inch slices.
- Place on a greased cookie sheet lined with parchment paper and let rise about an hour. Bake at 375 for 25 min.
- Mix together 2 cups icing sugar, 2 tbsp milk, 1 tsp vanilla. Add more milk if needed for consistency.
- Drizzle the butterhorns with the icing and then dip in chopped walnuts, pecans or almonds.
- Can be served warm, or cold.