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Posted By admin On July 30, 2010 @ 8:35 am In Breads,Pastries,Yeast Breads | No Comments

1 Pkg. Yeast
1/4 c. Warm Water, 105°-115°
1 tsp. Granulated Sugar
2 1/2 c. Flour
1/2 c. Shortening
1/2 c. Butter
1 Whole Egg plus 2 Egg Yolks
1 tsp. Vanilla
1/2 tsp. Salt

Dissolve yeast and sugar in warm water.
In separate bowl combine flour, shortening and butter using a pastry blender.
Add vanilla and salt to dissolved yeast mixture.
Stir yeast mixture into flour mixture until well blended.
Cover and refrigerate while preparing meringue and glaze.

2 Egg Whites
1/2 c. Granulated Sugar
3/4 c. Pecans, finely chopped

In a stainless steel or glass bowl beat egg whites until soft peaks form.
Gradually add sugar.

Remove dough from refrigerator.
Divide dough into thirds.
Place one portion onto a pastry board or counter that has been dusted with powdered sugar.
Store remaining two portions in refrigerator until ready to use.
This dough should not rise before baking.
Coat a rolling pin with powdered sugar and roll dough into a 9″ circle.
Spread one third of meringue to within 1/2″ of edge.
Sprinkle with one third of chopped pecans.
Cut dough into 16 pie shaped wedges.
Roll up each wedge beginning at wide edge.
Place 1″ apart on parchment lined cookie sheets with the pointed side down.
Bake 18 minutes at 350°.
Spoon glaze over butterhorns while still hot.
Repeat steps with remaining two portions of dough.

2 c. Powdered Sugar
1/2 tsp. Vanilla
3-4 Tbsp. Water

Stir ingredients together until smooth.

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