Danish Butterhorns Food

DANISH BUTTERHORNS

Steps:

• Step 1: Using the bowl of a food processor fitted with a blade attachment, pulse 4 cups all-purpose flour, 3 tablespoons sugar, 1 teaspoon salt and 1 cup unsalted butter (cut into small pieces and chilled). Pulse until butter is pea-sized. Transfer to a large bowl.
• Step 2: Using a small bowl, combine 2 teaspoons sugar, 2 tablespoons active dry yeast and 1/2 cup warm water. Set aside for 10 minutes and allow yeast to bubble and activate.
• Step 3: Using a medium bowl, whisk together 1 cup warmed milk and 2 room-temperature eggs. Add milk and yeast mixtures to the flour mixture. Stir well until combined; dough will be soft. Cover with plastic wrap and refrigerate 4 hours or overnight.
• Step 4: Using a medium bowl, combine 1 cup finely chopped walnuts, 1 cup light brown sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla extract. Set aside.
• Step 5: Preheat oven to 400 F. Line a baking sheet with parchment paper, set aside.
• Step 6: Using a clean, floured surface, divide the dough into 8 parts. Work with one piece of dough at a time, refrigerate the rest, and shape dough into a disc. Roll into an 8-inch circle. Dust with flour as needed. Cover circle with a thin layer of filling almost to the edge. Cut into 8 wedges.
• Step 7: Beginning at the wide edge, roll toward the center, pinch seam shut and curve crescent slightly. Transfer to prepared pan with the seam end of the dough underneath. Set aside and allow to rise for 1 hour. Alternatively, you can cut dough into squares, bringing two opposite corners to the center and pinch together.
• Step 8: Bake until golden brown, about 12 minutes. Remove from pan, cool on a wire rack. Dust with confectioners' sugar, if desired.

BUTTERHORNS

Steps:

• 1. Mix together the first four ingredients as for pastry and set aside.
• 2. Set yeast in warm water and sugar, set aside for 10 minutes. Scald milk, cool and add egg. Add yeast to egg and milk and mix. Make a well in the pastry mixture, add the liquid all at once and mix thoroughly. Cover tightly in bowl with waxed paper and damp cloth and refrigerate at least 2 hours, no longer than 48 hrs.
• 3. Remove from fridge, flour board well and roll out paste to rectangle. Cut into 1" wide x 12" long strips (I use a pizza cutter). Twist and make into a circular shape. Place on greased or parchment papered cookie sheet and let rise 1 1/2 hours. Bake 12-15 minutes at 400F. Frost and sprinkle with your choice of nuts or coconut. toasted coconut is my personal favorite.
• 4. We used a very thin frosting of icing sugar and milk.

BUTTERHORNS

Steps:

• Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
• Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
• After the dough has risen, punch down, cover, and refrigerate overnight.
• Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
• Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

BUTTERHORN DANISHES WITH STRAWBERRY CREAM CHEESE OR MAPLE WALNUT FILLING

Steps:

• Put yeast and sugar in bowl add the warm water and let sit for 10 minutes.
• In a bowl, measure out the flour, second amount of sugar and the salt. Cut in the butter using a pastry blender. The mixture should be well blended.
• Place milk in a liquid measuring cup or bowl and microwave for about 45 seconds to warm it up. Add the slightly beaten egg.
• Combine the yeast mixture & the milk/egg mixture into the dry ingredients. Stir until it's well blended. The end result is a cross between a batter and a kneadable dough. Don't add more flour.
• Cover the bowl in plastic wrap and then refrigerate for at least 4 hours or overnight. The dough will increase in size a bit, so make sure your bowl is larger than the mound of dough.
• After the dough has chilled sprinkle flour on your counter. Roll the dough out to 1/2 inch thickness. The dough will be sticky, but it's easiest to work with when it's cold, so don't remove the bowl of dough from the fridge until your ready to use it.
• Use a pizza cutter to slice 3/4 inch strips. Twist them, starting at one end and then roll it up into a circle.
• Put the twists onto a greased pan. Let rise for about an hour or until doubled in size. (I turn my oven on to preheat for about 2 minutes, then turned it off & had my rolls rise in the warm oven.)
• After the dough rises, add the toppings of choice. (See below)
• Bake at 350 for about 10-15 minutes. Watch carefully for browning after about 7-8 minutes, if they're getting too brown, place some foil over the top. (Just lay it there, don't tuck in edges or anything).
• Make a powdered sugar icing by mixing 1 cup of icing sugar, 1/2 teaspoon of vanilla and enough milk to make a spreadable consistency. Drizzle over butterhorns as desired and enjoy!

BUTTERHORNS RECIPE

Steps:

• 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.

BUTTERHORNS

Steps:

• In a large bowl, beat butter and cheese until blended; Combine flour and salt; gradually add to cheese mixture and mix well. Cover and refrigerate for 4 hours or overnight. , Turn onto a lightly floured surface; divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. , Bake at 350° for 30 minutes or until light golden brown. Remove to wire racks. Combine the frosting ingredients. Spread over warm rolls. Cool completely; store in covered containers.