Swedish Almond Butterhorns
Ingredients
- 1 cup milk plus 2 tablespoons
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup (8 tablespoons) margarine or shortening*
- 1 teaspoon salt
- 1 tablespoon active dry yeast (about 1 1/2 packets) not quick rise yeast
- 4 egg yolks plus 1 egg
- 1/2 cup sugar
- 4- 4 1/2 cups bread flour
- Filling
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 stick (8 tablespoons) unsalted butter, softened
- 1/4 cup sugar
- 1 tablespoon almond liqueur or milk
- *The addition of margarine or shortening rather than all butter makes for a moister roll that doesn't dry out.
This recipe makes enough delicate yeast rolls to have some right away and still refrigerate some for the next day. Almond Paste creamed with butter and sugar gives these little breads the perfect flavor.
Time
30 minutes to assemble dough and filling
1 hour and 40 minutes to rise (combined times)
35 minutes to assemble butterhorns
12-14 minutes to bake
1 hour and 40 minutes to rise (combined times)
35 minutes to assemble butterhorns
12-14 minutes to bake
Yield
36 rolls 18 servings
Directions
- Add 1 cup milk, butter, margarine and salt to a medium saucepan. Heat until butter and margarine are melted. Set aside to cool.
- Add 2 tablespoons warm water (110°-115°F) to a small bowl and sprinkle yeast over water. Add a pinch of sugar and whisk until yeast is dissolved. Set aside until double in size.
- In a large bowl beat 4 egg yolks and sugar until well mixed. When milk mixture cools to 110°-115°F, add to yolk mixture. Beat well and add dissolved yeast.
- Beat in flour, one cup at a time, until dough is smooth and silky. Knead on a floured counter 2-3 minutes and form into a ball. Oil bowl and add dough, turning over so oiled side is up. Cover bowl with a dish towel and set in a warm place to rise until doubled, about 1 hour.
- Meanwhile make filling by adding Almond Paste (grated using large hole side of a box grater), softened butter, sugar and liqueur to a mixing bowl. Beat until filling is smooth and a spreadable consistency. Set aside.
- Preheat oven to 400°F and line 3 cookies sheets with parchment. Make egg wash by beating remaining egg with remaining 2 tablespoons milk. Set aside.
- When dough has doubled, punch down and divide into 3 equal parts. Shape into 3 balls on a floured work surface.
- Working with one ball of dough at a time, roll into a 12 inch circle and divide into 12 equal triangles (like pizza). Spread each triangle with filling and roll from wide end to point. Place on parchment paper point side down and slightly turn ends to form crescents. Repeat with remaining balls of dough.
- Cover and let rise until double (about 40 minutes). Lightly brush butterhorns with egg wash and bake for 12-14 minutes or until golden. Place pan on wire rack to cool.