Butterhorns were my mom's signature baked goodie. She often made these for her Ladies group and we all were very happy when Ladies group was at our house. I was wondering if this is considered a Mennonite food since it isn't really a Danish. I discussed it with Anneliese and she thought it is considered Mennonite. My mom always put crushed walnuts on her butterhorns but I tried it with some Lemon Cheese in the center and they were quite delicious as well. You can find the Lemon Cheese Recipe here.
- 1 tablespoon yeast
- 1 teaspoon sugar
- 1/4 cup warm water
- 1/2 cup milk
- 1 egg
- 2 cups flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup real butter
- Put the yeast and sugar in a small bowl, add the warm water and let sit 10 minutes.
- Measure the flour, second amount of sugar and salt into a bowl.
- Cut the butter into the flour using a pastry blender. You should have very small pieces of butter when you are done it should look like oatmeal.
- Warm the milk until the chill is off.
- Add the slightly beaten egg to the milk.
- Add the yeast, milk, egg into the dry ingredients.
- Stir well until it all blended together. It will be a batter, not a kneadable dough.
- The dough will double, so move the dough to another bowl if it is not large enough.
- Cover the bowl with plastic wrap and refrigerate at least 4 hours or overnight.
- Sprinkle flour on your counter.Roll the dough into a 1/2 inch thick rectangle. The dough will be sticky, but. .stick with it. You can use flour to make it easier.
- Cut 3/4 inch strips, twist them and roll up as shown.
- Put the twists on a greased pan.
- Cover with a tea towel. Let rise about 1 hour or until doubled in size.
- Bake at 400 for about 10 - 15 minutes.
- Crush FRESH walnuts. . in the food processor or chop them very finely.
- Make an icing of 1 cup icing sugar, 1/2 teaspoon vanilla, and enough milk to make a spreadable consistency.
- Ice and then dip the Butterhorns in the crushed nuts.
They freeze very well. I put them on a cookie sheet, freeze them and then slip them into zip loc bags. To serve, allow to come to room temperature.