Hungarian Butterhorns Recipes

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BUTTERHORNS



Butterhorns image

To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.

Provided by CPSC

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 10h15m

Yield 16

Number Of Ingredients 9

1 (0.6 ounce) cake compressed fresh yeast
2 teaspoons white sugar
1 ½ cups milk
1 cup butter
½ cup white sugar
3 eggs
5 ½ cups bread flour
1 teaspoon salt
½ cup butter, softened

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.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 42.3 g, Cholesterol 82.5 mg, Fat 19.4 g, Fiber 1.2 g, Protein 7.8 g, SaturatedFat 11.6 g, Sodium 291.7 mg, Sugar 8.1 g

HUNGARIAN BUTTERHORNS



Hungarian Butterhorns image

Make and share this Hungarian Butterhorns recipe from Food.com.

Provided by andypandy

Categories     Yeast Breads

Time 50m

Yield 16 serving(s)

Number Of Ingredients 11

2 1/2 teaspoons active dry yeast (one pkg.)
1/4 cup warm water
1 cup granulated sugar, plus
1 teaspoon granulated sugar
1/2 cup butter
2 cups all-purpose flour
2 large eggs, seperated
1/2 cup chopped walnuts
1 tablespoon whole milk
1/2 teaspoon vanilla
3/4 cup powdered icing sugar

Steps:

  • Soften the yeast in warm water.
  • Stir in the 1 tsp.
  • sugar.
  • Let stand in warm place until bubbly.
  • This will take about four minutes.
  • Cut the butter into the flour with a pastry blender.
  • Stir in the yeast mixture and the egg yolks.
  • Shape dough into a ball.
  • Let rest about 30 minutes.
  • Beat the egg white until stiff.
  • Beat in the remaining sugar to make a thick meringue.
  • Fold in the nuts.
  • Set aside.
  • Roll dough into a 16 inch circle and cut into 16 wedges.
  • Spread meringue onto the dough.
  • Roll each wedge from wide end to the tip.
  • Place onto a greased baking sheet.
  • Bake 350 degrees for 20 minutes, until golden.
  • Make a glaze with the vanilla, powdered sugar and the tablespoon of milk.
  • Frost each cookie.

HUNGARIAN BUTTERHORNS RECIPE - (5/5)



Hungarian Butterhorns Recipe - (5/5) image

Provided by Lorimarie7

Number Of Ingredients 9

4 Cups - Flour
1 1/2 Cups - Butter
1/2 tsp - Salt
3 Eggs, separated
2 tsp - Vanilla
1 Cup - Sour Cream
1 Pkt - Dry Yeast
1 Cup - Sugar
1/2 Cup - Walnuts, finely chopped

Steps:

  • Sift flour & salt. Add yeast. Cut in butter. Add beaten egg yolks, sour cream & 1 tsp vanilla. Mix like a pie crust. Beat egg whites until stiff. Add sugar. Fold in nuts & 1 tsp vanilla. Roll out dough on powdered sugar to the size of a pie tin. Cut into 16 wedges after spreading on filling. Roll to center. Bake at 400 degrees for 15 minutes.

SWISS BUTTERHORNS



Swiss Butterhorns image

My husband and I like to entertain at breakfast, and we're always looking for new recipes. So I was thrilled when my daughter shared this butterhorn recipe with me. They're so rich, light and easy to make.

Provided by Taste of Home

Time 40m

Yield 3 dozen.

Number Of Ingredients 14

DOUGH:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup plus 1/3 cup cold butter
1 large egg yolk, lightly beaten
3/4 cup sour cream
FILLING:
1/2 cup chopped pecans
1/2 cup sugar
1 teaspoon ground cinnamon
GLAZE (optional):
1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, combine flour and salt. Cut in butter until crumbly. Stir in egg yolk and sour cream; shape into a ball. Chill several hours or overnight. , Divide dough into thirds. On a well-floured surface, roll each portion into a 12-in. circle. Combine filling ingredients. Sprinkle a third of the filling over each circle. Cut each circle into 12 wedges. Roll each wedge, starting at the wide end. Place on greased baking sheets with points down. , Bake at 350° until lightly browned, 15-18 minutes. Make glaze if desired. Combine all ingredients and spread on warm rolls.

Nutrition Facts :

HUNGARIAN NUT HORNS



Hungarian Nut Horns image

My mother shared this recipe with me over 30 years ago. Nut horns are especially nice for buffets because they are easy to pick up and eat with your fingers. They also freeze well.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 dozen.

Number Of Ingredients 14

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110°-115°)
4 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups cold butter, cubed
3 large egg yolks, lightly beaten
1/4 cup sour cream
1 teaspoon vanilla extract
Confectioners' sugar
NUT FILLING:
3 large egg whites
1 cup sugar
1 teaspoon vanilla extract
1-1/2 cups ground walnuts

Steps:

  • In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). , For filling, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Beat in vanilla. Fold in walnuts. , Divide dough into eight portions. On a work surface heavily coated with confectioners' sugar, roll one portion into a 12-in. circle. Cut into 12 wedges. Spread 1 teaspoon filling over each wedge; tuck in edges of wide end and roll up toward narrow point. Repeat with remaining dough and filling, adding confectioners' sugar to work surface as needed. , Place on parchment-lined baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 44mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

GERMAN BUTTERHORNS



German Butterhorns image

This is a fabulous old recipe...the pastry has yeast in it yet requires no rising or kneading! This recipe is great for bakers who are not yet experts- These butterhorns are shaped like cresents and are beautiful anytime of the year but are extra special to serve during the holidays. I did see this recipe posted on another sight but not here on zaar. This recipe does take a bit of time but it is sooo worth it!!!! Please note that you need to refrigerate the pastry dough for at least 6hrs (I usually do mine overnight to split the work up:)-I did not include this time in the prep time. Please note that this recipe asks that you roll the dough out on a surface sprinkled with powdered sugar-not flour...please make sure you have enough before hand.

Provided by SweetFuzion

Categories     Dessert

Time 16m

Yield 30 butterhorns, 30 serving(s)

Number Of Ingredients 16

4 cups flour
2 (1/4 ounce) packages yeast
4 egg yolks
1 cup sour cream
1 teaspoon salt
1 1/4 cups shortening
1 teaspoon vanilla
2 tablespoons sugar
1 cup powdered sugar, for rolling out dough
4 egg whites
1 cup powdered sugar
1 teaspoon vanilla
1 1/2 cups walnuts, chopped fine
1/4 cup butter, melted
1 teaspoon almond extract
2 cups powdered sugar

Steps:

  • Sift together flour, sugar, salt and yeast. Cut in shortening until dough resembles pie dough. Add egg yolks, vanilla and sour cream. Mix with hands until dough forms a ball. Divide into 5 even balls and refrigerate for 6 hrs or overnight.
  • When ready to roll out the dough make the filling by beating the egg whites until stiff. Add sugar and vanilla; beat well. Fold in walnuts.
  • Sprinkle bread board with powdered sugar and roll each ball of dough into a 12 inch circle. Cut each circle into 6 pie shaped pieces. Spread with filling and roll up, starting at the wide end.
  • Bake at 375 degrees for 15 minutes. Butter horns will be a light golden color when done.
  • At this time in a small sauce pan melt the butter for the glaze, remove from heat and stir in powdered sugar and the almond extract -- add a bit more butter or sugar as needed so that you can dip the tops of the butterhorns in the glaze and place on wax paper to set up.
  • Enjoy!

Nutrition Facts : Calories 281.3, Fat 16.2, SaturatedFat 4.7, Cholesterol 32.6, Sodium 101.6, Carbohydrate 31, Fiber 0.9, Sugar 16.8, Protein 3.9

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