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Title: Butterhorns
Submitted by: sness - June 21, 2006
2 tsp sugar
½ cup lukewarm water
2 pkgs yeast
2 egg yolks
1 cup cold milk
4 cups flour
3 T sugar
1 tsp salt
1 cup margarine
Glaze:
1 cup icing sugar
1 T butter
enough milk to make spreadable glaze
1 cup toasted sliced almonds
Let yeast set in water and sugar. Mix egg yolks and milk. Mix dry ingredients together and cut in margarine to make fine crumbs. Add yeast and egg mixtures. Knead to make a smooth, soft dough. Brush the top of the dough with oil or butter, cover with plastic wrap and put in fridge for up to 48 hours. Roll into a rectangle ¼" thick. Cut strips 1" wide and about 12" long. Twist the strips into corkscrews, and starting at the center, lay them on a cookie sheet and spiral around to form a bun shape about 3" across. Bake at 375° until lightly browned. Pour glaze over hot buns and sprinkle with toasted almonds.
½ cup lukewarm water
2 pkgs yeast
2 egg yolks
1 cup cold milk
4 cups flour
3 T sugar
1 tsp salt
1 cup margarine
Glaze:
1 cup icing sugar
1 T butter
enough milk to make spreadable glaze
1 cup toasted sliced almonds
Let yeast set in water and sugar. Mix egg yolks and milk. Mix dry ingredients together and cut in margarine to make fine crumbs. Add yeast and egg mixtures. Knead to make a smooth, soft dough. Brush the top of the dough with oil or butter, cover with plastic wrap and put in fridge for up to 48 hours. Roll into a rectangle ¼" thick. Cut strips 1" wide and about 12" long. Twist the strips into corkscrews, and starting at the center, lay them on a cookie sheet and spiral around to form a bun shape about 3" across. Bake at 375° until lightly browned. Pour glaze over hot buns and sprinkle with toasted almonds.