Homemade from Scratch Butterhorns with Walnuts
These butterhorns have a soft sweet and chewy dough, with a crunchy walnut topping for extra flavour and texture. Delicious on its own, or served with butter its a perfect treat for a Fall morning. This recipe can be prepared the night before, so you can spoil everyone first thing in the morning. Imagine how nice this smells baking along with the scent of fresh brewed coffee. It really is amazing.
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
1/2 cup sugar
1/2 tsp salt
2 cups icing sugar
2 tbsp milk
1 tsp vanilla
1 cup walnuts chopped fine
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 wet ingredients. Set out the egg to warm to room temp.
Scald the 1/2 cup milk, add the 1/2 cup butter to the warm milk to melt it. 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.
Place on a floured board and knead well. Place in greased bowl, cover with a towel and let 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. Spread with butter and then roll the dough up like a jelly roll.
Cut into 1 inch slices.
Place on a greased cookie sheet, cover with a towel and let rise about an hour.
Bake at 375 F for about 25 minutes until golden.
Once baked let cool until warm so they don’t burn you hands.
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.
These walnut covered butterhorns can be served as they are, with a dab of butter, or you can take it up a notice with homemade maple butter.
Maple butter is hard to find in western Canada, so I came up with a homemade recipe. Its the perfect addition to the butterhorns for a Fall treat.
To make maple butter, in a medium saucepan cook 1 cup of 100% real maple syrup over medium heat until it reaches soft ball stage. (240 F).
Add 3/4 cup of butter cut into little bits. Stir until the butter melts.
Add 1 heaping tsp of cinnamon.
Pour the maple mixture into a stand mixer with a paddle attachment. Leave it to cool for five minutes.
After the five minutes, turn the mixer on and beat the maple mixture on high speed until it cools and loses its gloss.
Pour into a container, cover, and store in the fridge.
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