So as "Frankenstorm" looms large over our city and the rain falls continually on our Sunday afternoon, my mom (who is visiting from Alberta) and I got busy in the kitchen. It was time to fill the house with the amazing scent of her mouthwatering butterhorns. And I am not joking, when I say they make your mouth water. Even as I write this, my mouth is watering simply from the smell alone.
Never heard of a butterhorn? You are not alone and today is quite frankly your lucky day. A lot of butterhorns that you see out there look more like crescent rolls...these are not them. These are simple...better!
1 cup of lukewarm water
2 tbsp yeast (2 packages traditional not quickrising)
2 tsp sugar
1 cup milk
1 cup butter
4 cups flour
3 tbsp sugar
2 egg yolks
2 cups icing sugar
1 tsp vanilla
3 tbsp milk (if you need more add a little at a time)
1 cup of walnuts
Scalp one cup of milk in the microwave or in a small pot on the stove. Add 1 cup of butter, stir and then cool in the refrigerator until cool to the touch.
In a separate bowl combine lukewarm water, yeast and sugar and stir until fully mixed. Sit on the countertop for 10 minutes to allow the yeast to rise.
In a medium sized bowl, mix flour, sugar, salt and egg yolks and then add the fully risen yeast mixture and the cooled scalded butter/milk mixture. Stir until fully mixed. Cover the top of the bowl with saran wrap and leave in the fridge for approximately 5 hours or overnight.
Remove the mixture from the fridge and on a large cutting board or flat surface, sprinking a light layer of flour to ensure the dough mixture does not stick. Cut a softball size piece of the mixture using a small knife and using a rolling pin, roll the mixture out to the size of a medium pizza (approximately 8-10 inches in diameter). Grabbing one side of the mixture roll the dough into the shape of a sausage roll and cut into 2" strips. Take the individual strips and put down into a small flat ball and place on a cookie sheet coated with butter or non-stick cooking spray.
Cover with clean dish towel and let rise for 40 minutes. Pre-heat oven to 350 degrees and cook for 20-25 minutes or until lightly browned.
While the butterhorns are in the oven, prepare the icing mixture. Mix all ingredients in a small bowl including the walnuts. Add additional milk slowly if the mixture is not spreadable.
Once butterhorns have cooked fully, remove from the oven and add the icing mixture immediately. And if these babies straight out of the oven with the icing sugar mixture still melting don't make your eyes roll back a little in your head, I don't know what will.