Icebox Butterhorns
These Icebox Butterhorns are a delightful treat, perfect for breakfast or as a sweet addition to your tea time. The recipe allows for overnight refrigeration, making the dough easy to handle and resulting in soft, fluffy crescents.
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- - Baking Sheets
- Non-stick spray
- Rolling pin (optional)
- Pastry brush (for butter)
Ingredients
- 375 grams 6 cups all-purpose flour (divided)
- 7 grams package 2 1/4 teaspoons instant yeast 1/4 teaspoon instant yeast
- 100 grams 1/2 cup sugar
- 7 grams 1 teaspoon salt
- 480 ml 2 cups plus 2 tablespoons warm milk
- 1 large egg beaten
- 180 ml 3/4 cup melted butter, plus more for brushing
Instructions
- Dough Preparation:
- In a large mixing bowl, combine 375 grams of flour, 1 package of instant yeast, 100 grams of sugar, and 1 teaspoon of salt.
- Add 480 ml of warm milk and the beaten egg to the dry ingredients. Beat by hand until smooth.
- Stir in 180 ml of melted butter, followed by an additional 375 grams of flour. The dough will be sticky. Do not knead.
- Place the dough in a greased bowl, cover, and refrigerate overnight.
- Shaping the Butterhorns:
- Approximately 2 hours before serving, remove the dough from the refrigerator.
- Punch the dough down and divide it in half.
- Roll or pat each portion into a 30 cm (12 inch) circle.
- Make 6 cuts across each circle to create 12 equal-sized triangles.
- Roll each triangle from the wide edge to shape into crescents, placing the point on the bottom.
- Arrange the crescents on baking sheets lightly sprayed with non-stick spray, leaving enough room for them to expand.
- Cover and allow to rise until doubled in size.
- Baking:
- Preheat the oven to 175°C (350°F).
- Bake the butterhorns for 18-20 minutes or until golden brown.
- Brush with melted butter while hot.
Notes
Enjoy these heavenly Icebox Butterhorns, perfect for a cozy morning or an afternoon snack. The overnight resting period makes the dough delightfully easy to work with, resulting in irresistibly soft and buttery crescents.
Notes:
• Ensure the milk is warm, not hot, to activate the yeast without killing it.
• You can add a touch of vanilla extract or cinnamon to the dough for extra flavor.
• These butterhorns are best served warm, but they can also be enjoyed at room temperature.
• You can add a touch of vanilla extract or cinnamon to the dough for extra flavor.
• These butterhorns are best served warm, but they can also be enjoyed at room temperature.