Hungarian Butterhorns Recipe
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 16 butterhorns
Ingredients:
- 2 1/2 tsp active dry yeast
- 1/4 cup warm water
- 1 tsp granulated sugar
- 1 cup granulated sugar, divided
- 1/2 cup butter
- 2 cups all-purpose flour
- 2 eggs, separated
- 1/2 cup chopped walnuts
- 1 tsp vanilla extract
- 3/4 cup icing sugar (powdered sugar)
Instructions:
-
Activate Yeast:
- In a small bowl, dissolve the yeast in warm water. Stir in 1 teaspoon of sugar. Let it stand in a warm place until bubbly, about 4 minutes.
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Prepare Dough:
- In a large mixing bowl, cut the butter into the flour using a pastry blender until the mixture resembles coarse crumbs.
- Stir in the yeast mixture and the egg yolks until the dough comes together.
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Rest the Dough:
- Shape the dough into a ball and let it rest for about 30 minutes.
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Prepare Meringue:
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gradually beat in the remaining 1 cup of sugar to make a thick meringue.
- Fold in the chopped walnuts and set aside.
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Shape and Bake:
- Preheat the oven to 350°F (175°C). Grease a baking sheet.
- Roll the rested dough into a 16-inch circle and cut it into 16 wedges.
- Spread the prepared meringue evenly onto each wedge.
- Starting from the wide end, roll each wedge towards the tip to form a crescent shape.
- Place the butterhorns onto the greased baking sheet.
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Bake:
- Bake in the preheated oven for about 20 minutes, or until the butterhorns are golden brown.
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Prepare Glaze:
- In a small bowl, mix together the vanilla extract, icing sugar (powdered sugar), and milk to make a glaze.
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Finish:
- Once baked, remove the butterhorns from the oven and let them cool slightly on a wire rack.
- Drizzle the prepared glaze over each butterhorn.
Enjoy these delightful Hungarian Butterhorns warm or at room temperature with your favorite hot beverage! Perfect for a quick breakfast treat or a delightful snack any time of day.
