MAKING HOMEMADE BUTTERHORNS / BAKING / POSITIVELY AMY
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I hope you all enjoy this video. Here is a mixer like I have (the newer model): and here is the recipe:
Butterhorn Rolls Recipe
1 Tbsp. Yeast
1 Tbsp. White Sugar
1/4 cup Lukewarm Water
1 cup Scalded Milk
1/3 cup White Sugar
1/2 cup Butter
3 Eggs
1 tsp. Salt
4 1/2-5 cups White Flour
In a small bowl, combine water, yeast and 1 Tbsp. sugar and set aside. Stir together scalded milk, 1/3 cup white sugar and butter. Once butter is melted and mixed in, cool mixture to lukewarm. Add the yeast mixture and eggs and blend well. Add the salt and flour 1/2 cup at a time until the dough is soft, but not too sticky. In a separate bowl, pour a small amount of oil and rub over surface of the bowl. Put dough in the greased bowl and turn once to coat all sides with oil. Cover and set aside to rise, until doubled in size. Separate dough into 3 and roll out onto a floured surface until about 1/3 inch thick. Cut into pie shaped pieces. Brush with melted butter (optional). Roll the butterhorns from the wide end to the small end and place on a greased sheet pan. Set aside to rise again, about an hour. Preheat oven at 325 degrees Fahrenheit and bake for 15-17 minutes or until tops are slightly browned. Brush the tops with melted butter. These rolls can be frozen after cooling and thawed out as needed. Use as a side with soup or any main course.
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Thanksgiving & Holiday Baking! | Mennonite Style Recipes | Butterhorns & Cinnamon Rolls
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*thanks to Walnut Creek Foods for sponsoring today's video
I did some Thanksgiving Prep Holiday Baking today | Amish Mennonite Style Recipes. The butterhorns
Hopes' Table Cookbook:
Hope’s Table Cinnamon Roll Recipe. *Used by owner’s permission.
Rolls
2 cups warm water
¼ cup active dry yeast
1 tablespoon granulated sugar
¾ cup butter, softened
1 cup granulated sugar
4 eggs
2 teaspoons vanilla extract
1 tablespoon salt
8½ cups unbleached white flour
Filling:
½ cup butter, melted
⅔ cup brown sugar
2 tablespoons ground cinnamon
In a medium bowl, mix together water, yeast, and 1 tablespoon granulated sugar. Set aside.
Using a stand mixer fitted with the wire whip, cream butter and 1 cup granulated sugar until fluffy. Add eggs, one at a time, then add vanilla and salt. Add yeast mixture. Switch to the dough hook attachment on your mixer; add flour. Knead until smooth. The dough will be sticky. Place dough in a large, greased bowl and cover. Let rise until doubled.
Divide dough in half. On floured surface, roll out dough into a 12 × 24-inch rectangle. Spread half the melted butter on first rectangle and sprinkle with half the brown sugar and cinnamon. Roll up lengthwise and pinch seams well. With a string, cut into circles about 1 inch thick. Place rolls in a greased 9 × 13-inch baking dish (or baking pan of your choice) and cover with a light cloth. Repeat this step for the remaining dough. Let rise until doubled, around 40 minutes. Bake at 350°F for 15-20 minutes, or until internal temperature reaches 190°F. The baking time may differ with your choice of pan or how thick the rolls are cut.
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Caramel icing
¾ cup butter
1½ cup brown sugar
⅔ cup milk
2 cups powdered sugar
1 teaspoon vanilla extract
pinch salt
In a saucepan, melt butter, add brown sugar, and boil for 1 minute.
Add milk and return to a boil. Remove from heat. Cool 5 minutes.
Add powdered sugar, vanilla, and salt. Whisk until smooth. Spread on warm rolls.
- from Lynette : I usually let it cool a bit longer than 5 minutes. The powdered sugar will dissolve a bit better. And I use more powdered sugar to have a slightly thicker icing. Yummm
Butterhorn Recipe:
1 Tbsp. yeast
½ c. sugar, divided
3 eggs, beaten
1 c. lukewarm water
⅓ c. butter, melted
1 tsp. salt
4½-5 c. bread flour
Blend yeast with I Tbsp. sugar. Add beaten eggs and rest of sugar. Add the rest of ingredients, adding flour last. Refrigerate overnight.
Roll out like pie dough. Cut in pie shaped wedges and roll up. After rolled up, dip in melted butter. Let rise for 3 hours and bake at 325° for 15-20 minutes. If you leave in refrigerator for a while, punch down each day.
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Puff Pastry - Italian Cream Horns - Cannoncini
Egg yolks 3
Flour 30g
Sugar 100g
Vanilla extract 1tbsp
Milk 235ml
#recipe#PuffPastry#Cannoncini
Recipe Almond-Filled Butterhorns Recipe
Recipe - Almond-Filled Butterhorns Recipe
INGREDIENTS:
-3-1/4 teaspoons active dry yeast
●2 cups warm milk (110to 115 )
●4 eggs
●1 cup mashed potato flakes
●1 cup butter, softened
●1/2 cup sugar
●1-1/8 teaspoons salt
●7 to 8 cups all-purpose flour
●1 can (12-1/2 ounces) almond cake and pastry filling
Easy Walnut Rugelach Filled Pastry Recipe | Filled Cookies
This walnut rugelach are soft, crumbly and flaky. Rugelach (a.k.a. ‘rogaliki’) are the perfect cookies and are surprisingly easy to make (the cookie dough will surprise you)!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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Ingredients for Walnut Rugelach Recipe:
►1 cup (16 Tbsp) unsalted butter, melted (not hot)
►1 cup (8oz) warm milk (2% or whole milk)
►4 cups (500 grams) all-purpose flour, measured correctly*
►3/4 Tbsp active dry yeast
Ingredients for Rugelach Filling/ Topping:
►10 oz apricot preserves
►1 cup Fisher walnuts**
►3/4 cup dried cranberries/ craisins, dried cherries, currants, or golden raisins
►2 Tbsp granulated sugar
►1 tsp ground cinnamon
►Powdered sugar to generously dust cookies
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Butterhorn Cookies
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