Butter Horns
Indulge in the flaky, buttery perfection of homemade Butter Horns, a classic crescent-shaped pastry that’s melt-in-your-mouth delicious! This recipe combines an irresistibly tender dough—made with rich unsalted butter, creamy milk, and a touch of vanilla—with a simple yet elegant rolling technique to create beautifully golden crescents. Perfect for breakfast, brunch, or an afternoon treat, Butter Horns come together with minimal ingredients and feature a delicate rise that ensures a light and airy texture. Dust them with powdered sugar for an added touch of sweetness, or enjoy them plain to savor their buttery goodness. Whether served warm or at room temperature, these pastries are a guaranteed crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Unsalted butter
- 1 packet Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 cup Whole milk
- 2 pieces Large egg yolks
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional for dusting)
Instructions
In a small saucepan, heat the milk over low heat until it is warm but not hot (about 105-115°F). Remove from heat and stir in the sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until it becomes foamy.
In a large mixing bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg yolks and vanilla extract. Add this mixture along with the yeast mixture to the flour and butter, stirring until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it is smooth and cohesive. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
After chilling, divide the dough into four equal portions. Roll out one portion into a circle about 10 inches in diameter. Cut the circle into 6 evenly sized wedges using a sharp knife or pizza cutter, creating triangle-shaped pieces.
Starting at the wider end of each triangle, roll the dough tightly toward the pointed end to form the crescent shape. Place the formed butter horns seam-side down on a baking sheet lined with parchment paper. Repeat with the remaining portions of dough.
Cover the butter horns with a clean kitchen towel and let them rise in a warm, draft-free place for 30 minutes until they appear slightly puffed.
Preheat your oven to 375°F (190°C). Bake the butter horns for 12-15 minutes or until they are golden brown and puffed.
Allow the butter horns to cool slightly on a wire rack. If desired, dust them with powdered sugar before serving.
Serve warm or at room temperature. Enjoy your delicious, buttery pastries!
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2495 mg | 108% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 40.7 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 420 mg | 32% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
