Tropical Butterhorn Trees Recipes

TROPICAL BUTTERHORN TREES

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, butter and water to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; spread each with 1 tablespoon butter. Combine the coconut, sugar and orange zest; sprinkle over butter. Cut each circle into 12 wedges., For 1 tree, roll up 1 wedge from the wide end. Place point side down near the top center of a greased baking sheet. Roll up 2 wedges; place in the second row with sides touching. Repeat, adding 1 roll per row, until tree has 4 rows. Roll up another wedge and center below last row for the trunk. Repeat for second tree, using 11 more wedges and a second baking sheet. Roll up remaining 2 wedges; place 1 on each baking sheet., Cover and let rise in a warm place until doubled, about 40 minutes. Bake at 350° or until golden brown 18-22 minutes. Remove to wire racks. , For glaze, in a small saucepan, combine the sugar, sour cream, orange juice and butter. Bring to a boil; cook and stir for 3 minutes. Spoon or brush over warm rolls; sprinkle with coconut.

BUTTERHORNS

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.

BUTTERHORN ROLLS

Steps:

• In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.
• Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)
• Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

BUTTERHORNS

Steps:

• Mix flour, butter, shortening and salt like for a pie crust.
• Mix beaten eggs and sugar and combine with above.
• Dissolve yeast in 1/4 cup warm water and combine with warm milk.
• Add to flour mixture.
• Knead and put in a cool place to rise.
• Combine butter, lemon, almond extract and sugar; add nuts and eggs to make a paste.
• Roll dough thin and cut into triangles.
• Spread with almond paste and roll into crescent shapes.
• Let rise again.
• Bake for 15 minutes in a 375 degree oven.

COTTAGE CHEESE BUTTERHORNS

Steps:

• Cream together margarine and cottage cheese.
• Add flour and salt.
• Chill dough four hours or overnight for easier handling.
• Divide dough into 4 parts.
• Roll each part out very thinly on floured surface.
• Cut each part into 12 wedges and roll up from wide to narrow of each wedge.
• Bake at 325F for 30 to 35 minutes.
• Brush with glaze while still warm.

GERMAN BUTTERHORNS

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!

BUTTERHORN ROLLS

Steps:

• Stir milk and 3/4 cup butter in heavy medium saucepan over low heat until butter melts. Cool to 120° F if necessary. Combine water and 1/2 teaspoon sugar in small bowl. Sprinkle yeast over; stir to blend. Let stand until foamy, about 5 minutes.
• In large bowl of heavy duty mixer fitted with whisk attachment, beat eggs and 1/2 cup sugar at low speed until blended. Beat in milk mixture. Gradually add 2 1/2 cups flour, beating until smooth. Replace whisk with dough hook. Add yeast mixture, salt and 2 cups flour and beat 8 minutes. Beat in enough flour by spoonfuls to form sticky dough that just begins to pull away from sides of bowl.
• Pour 1 tablespoon butter into large bowl. Scrape in dough; let stand 5 minutes. Using spatula, turn dough over, coating with butter. Cover bowl with plastic wrap, then kitchen towel. Let rise in warm area until doubled, about 1 1/2 hours.
• Punch dough down. Cover with plastic and towel and let rise again in warm area until doubled, about 1 hour. Punch dough down.
• Divide dough into 3 equal portions. Roll out 1 portion on floured surface to 12-inch round. Brush with some of melted butter. Cut into 12 triangles. Starting at wide end, roll up triangles toward point. Repeat rolling, cutting and shaping with remaining 2 dough portions and melted butter. Arrange rolls point side down on 2 ungreased heavy baking sheets, spacing evenly. Cover rolls with clean kitchen towel; let rolls rise until almost doubled, about 45 minutes.
• Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 375°F Brush rolls with melted butter. Bake 15 minutes. Switch top and bottom baking sheets and bake until rolls are golden, about 10 minutes longer. Cool rolls on racks. (can be made ahead. Wrap in foil; store at room temperature 1 day or freeze up to 2 weeks. Rewarm wrapped rolls in 350 F oven about 15 minutes.).

BUTTERHORNS

Steps:

• Make the dough: Combine flour, butter, sugar and salt in a large mixing bowl. Using a pastry blender or your fingertips, cut butter into flour, until the butter is the size of small peas.
• In a medium bowl, stir the yeast into the lukewarm milk, then add beaten egg yolks and almond extract. Pour yeast mixture into the flour mixture and stir lightly, handling as gently as pie crust, until the shaggy mass comes together in a sticky ball. Cover dough with plastic wrap and let rest in the refrigerator overnight.
• Make the filling: The day you plan to bake the butterhorns, combine the sugar, almonds, 2 tablespoons heavy cream, flour and almond extract in a separate medium bowl. It should resemble a wet sand with bits of nuts. If the filling is dry, add another tablespoon of cream. Set aside.
• Assemble the butterhorns: Lightly grease 3 baking sheets. Remove pastry dough from the refrigerator and divide dough into three equal rounds (about 13 ounces/365 grams each). Keep the other rounds refrigerated while you work with one piece. Using a rolling pin, roll the dough into a 16-inch circle on a lightly floured surface. Cut each circle into 12 wedges, like you're cutting a pizza. Place 1 heaping teaspoon of filling just inside the curved edge of the wedge, leaving a 1/2-inch border.
• Fold the closest two corners over the filling to avoid leakage, then roll tightly all the way up to the point. (It should look like a little croissant.) Arrange pieces on a greased pan 2 inches apart, 12 butterhorns per pan, making sure that the point is tucked under to prevent it from unrolling while rising. Repeat with the remaining dough rounds. Let horns rise, uncovered, in a warm location until doubled in size, about 1 hour.
• About 30 minutes before you're ready to bake, heat the oven to 365 degrees and make the frosting: Combine confectioners' sugar, melted butter, heavy cream and almond extract in a large bowl, and mix until creamy and spreadable. Cover and set aside.
• Bake butterhorns for 12 to 15 minutes, until a light brown. Frost while still warm, and sprinkle with chopped nuts. Store in an airtight container for up to 3 days.