Danish Butterhorns
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An easy breakfast danish.
Ingredients:
- 1 pkg dry yeast
- 1/2 cup very warm water (105-115°F)
- 1 Tbsp sugar
- 2 cups flour
- 1 cup butter
- 2 eggs, separated
- pinch salt
- 1/2 cup sugar
- 1 tsp cinnamon
- 3/4 cup chopped pecans
- 1 pound (3.5 cups) confectioner's sugar
- 4-5 Tbsp warm water
- 2 tsp vanilla
Directions:
Measure water in a 2-cup measuring cup and sprinkle yeast on top. Let the
yeast rest for 1 minute. Stir and add the sugar. Let stand for 5 minutes or
until the yeast puffs and activates.
Measure flour and place in a mixing bowl. With a pastry blender, cut in butter
until crumbly. Add 2 beaten egg yolks and salt; stir until moistened. Add
yeast mixture and stir until combined. The mixture will be sticky. Chill for
1/2 hour.
Beat egg whites with a whisk. Add 1/2 cup sugar and cinnamon. On a floured
board, roll out one-fourth of the dough into a circle. Spread with egg white
mixture and sprinkle with pecans. With a sharp knife, divide dough into 12
triangles. Shape the rolls into crescents. Place on a cookie sheet, tip side
down. Bake at 350 degrees F. for 20 minutes. Glaze while warm.
Combine confectioner's sugar, warm water and vanilla. Beat until smooth.
Using a pastry brush, spread glaze on each butterhorn. Enjoy!
Makes 48 Butterhorns
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