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Nut-filled Butterhorns

It seems many nationalities claim these dainty rolls are from their ethnic heritage. It is no wonder as they add a delightful treat to any occasion.

 

This recipe is featured at My Kitchen Addiction.

5
Average: 5 (2 votes)
This recipe makes 64 small horns
Ingredients
Water1/4 cup
Sour Cream1/2 cup
Egg Yolks4
Butter, room temperature1 cup
Bread Flour4 cups
Salt1 tsp
Sugar1 TBSP
Active Dry Yeast4+1/2 tsp
Filling
Egg Whites4
Sugar1 cup
Vanilla1 tsp
Walnuts, finely chopped1 cup
Directions
Bread Machine Method

Place room temperature ingredients into pan in the order listed. Select DOUGH setting. When kneading is complete, remove pan from machine and cover. Continue with Refrigerating, Shaping and Baking directions.
 

Traditional Method

In mixing bowl, combine yeast, 1+1/2 cups flour, sugar and salt. Heat sour cream, water and butter to 120°-130°F. Butter does not need to melt. Add to flour mixture; blend on low speed. Add egg yolks; beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Cover mixing bowl.


Refrigerating, Shaping and Baking

Chill dough for 3 to not more than 24 hours. This is a rich dough and will rise very little. Since this recipe makes 64 horns, half of dough could be made after 4 hours; the rest later. If you are only making 1/2 of recipe, prepare half of filling.

 

FILLING: Beat egg whites to soft peak stage. Gradually beat in sugar and vanilla. Beat again until stiff. Gently fold in finely chopped nuts.

 

Divide dough into 8 parts. Roll out one at a time on work surface sprinkled with confectioners’ sugar. (Refrigerate the rest.) Shape dough into a ball, then roll from center in all directions to an 8-inch circle. Add more confectioners’ sugar to board for easy rolling. Dough can be patched by pressing with fingers and rolling to smooth. Cover circle with a thin layer of Filling. Cut into 8 wedges. Roll up, beginning at rounded edge. Place on ungreased pan; bake immediately in preheated 375°F oven for 15 to 20 minutes. Remove from pan, cool on rack. If desired, roll in confectioners’ sugar before serving.
 

 

Use Active dry yeast for this recipe. Instant yeast is not recommended for refrigerated dough.  Visit our Lessons in Yeast & Baking for more information on baking.

 

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