It’s a blast from the past with these soft flakey butterhorns topped with the sweet glaze and crunchy almonds. Sometimes traditional flavours just don’t need to be messed with!
So today’s recipe is one that I grew up with. My mom made these all the time and they were one of those treats everyone loved. I must admit, these are the only “danish” type baking I have ever done, so perhaps at some point, I should branch out, but I don't know about you I find it so hard to try new things when you already have a recipe that is just so delicious!
So going back to my mom making these, everyone loved them so much they often suggested that she sell them at our local farmers market. Now, unfortunately (or probably fortunately because I don't trust some peoples houses), you need a commercial kitchen to sell things in public so these little puppies being for sale never quite happened, but luckily for our friend and family they were often stocked in the freezer ready to be served any time of the day!
So, what’s your family favourite recipe? Do you have one that instantly brings your back to your childhood?
prep time 25 minutes + 2 hours rising time
cook time 18 minutes per batch
total time 3 hours 30 minutes
servings approx 18 butterhorns
2 cups milk
1/2 cup white sugar + 1 tsp
1 cup butter
1 tsp salt
1/2 cup warm water
1 1/4 tsp active dry yeast
6 cups flour
1 large egg
In a small saucepan add milk and allow to come to a low simmer then remove from heat. Add in 1/2 cup of sugar, butter + salt and stir so that the butter melts and the sugar dissolves. Set aside and allow to cool.
In a small bowl combine 1 tsp sugar, yeast and warm water and stir. Allow the mixture to rest for 10 minutes until yeast is frothy.
In a large bowl pour in flour and make a well in the centre. Add in an egg that has been lightly beaten, cooled milk and yeast. Stir gently until combined then stir more vigorously until it is mixed very well (at this point your dough will be very sticky).
Cover with a tea towel and allow to rest in a warm place for 1 hour or until your dough has doubled in size. Press down on your dough using the back of a large spoon and cover again and allow to rise another 30 minutes.
Once the dough has risen a second-time press down again with the back of your spoon then divide into 2 pieces. On a very well floured surface roll out your dough into a 12x10 rectangle. Cut your dough into 1.5-inch strips then roll each strip gently to forms a cylinder. Coil each strip until your form a circular “bun” then place on a parchment lined baking sheet leaving 2 inches between each bun. Continue until all of your dough has been used. Cover with tea towel and allow to rise another 30 minutes.
Preheat oven to 350. Bake 1 tray at a time for 15 - 18 minutes or until lightly golden brown. Place on a cooling rack and allow to cool before icing then top with sliced almonds.
2 cups icing sugar
3 tbsp butter
2 tbsp milk
2 tsp almond extract
Sliced almonds to garnish
In a small bowl combine icing sugar, milk, melted butter + almond extract. Whisk until smooth.