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Butterhorns Recipe

These are a really special treat, that you don't see often. Your family will love these butterhorn breakfast pastries.
Course Breakfast, Snack
Cuisine American, Canadian
Keyword Butterhorns
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 30 minutes
Servings 12 large butterhorns
Cost $5

Ingredients

  • 1 pkg yeast
  • 1 tsp granulated sugar
  • ½ cup warm water
  • 1 egg room temperature
  • ½ cup milk
  • ½ cup butter
  • ½ cup warm water
  • 4 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ tsp salt

Icing Glaze Ingredients

  • 2 cups icing sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Topping

  • 1 cup walnuts finely chopped

Instructions

  • Soften the yeast. In a small bowl, mix together 1 package yeast, 1 tsp granulated sugar, and 1/2 cup warm water. Let stand until the yeast becomes frothy.
    A large ceramic bowl filled with yeast that is all soft and bubbly, ready for making butterhorns.
  • Set out the egg to come to room temperature.
  • Mix the 4 c flour, 1/2 tsp salt and 1/2 c sugar together in a large bowl.
  • Scald 1/2 cup milk. Add 1/2 cup butter and stir until the butter melts. Set aside until lukewarm.
    Warming milk in a saucepan for making butterhorns
  • Once lukewarm, add 1/2 cup warm water, the egg, and the softened yeast mixture.
  • Let the dough rise until double in bulk.  
    A bowl full of risen butterhorn dough. The butterhorn dough is in a large pink bowl and is puffing over the top of the bowl.
  • Punch down to remove the excess air.
    punched down butterhorn dough that is ready for rolling.
  • Roll out the dough on a floured board or counter. Spread with butter, roll up like a jelly roll, and cut into 1-inch slices.
    Rolling out butterhorn dough until its about 1/3 inch thick. The dough is on a floured bowl and you can see a rolling pin.
  • Place the slices on a greased cookie sheet lined with parchment paper and let rise for about an hour. Bake at 375°F for about 25 minutes, or until golden brown.

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.
    A small white bowl filled with creamy coloured icing for glazing butterhorns. The icing is thin and there is a small teasoon in the icing.
  • Drizzle the butterhorns with the icing, then dip the tops in finely chopped walnuts, pecans, or almonds.
  • Can be served warm or cold.

Notes

  • Make ahead: After kneading, place the dough in a covered bowl and refrigerate overnight. In the morning, remove it from the refrigerator and let it rise before continuing with the recipe.
  • Glaze: The warm butterhorns will thin the icing slightly as you apply it, so don’t make the glaze too thin to start with.
  • Storage: Store butterhorns in a single layer in an airtight container. They can also be frozen for up to one month and thawed at room temperature before serving.