The cinnamon butterhorns are not too sweet and are easy to make.
You can used crushed sugar cubes instead of pearl sugar, if you like.
Swedish
Cinnamon Butterhorns
Servings: 16
Ingredients:
Dough:
3/4 cups milk, scalded
1/4 cup butter
1 1/2 eggs
1/4 cup sugar
1/4 teaspoon salt
1/2 package yeast
1/8 cup warm water, 105F to 115F
3 cups all purpose flour
Filling:
1/2 cup butter, softened
1/2 cup sugar
1/2 tablespoon cinnamon
Glaze:
1/2 egg
1 tablespoons milk
Pearl sugar or crushed sugar cubes
Directions:
In a large bowl, combine milk and butter; stir until butter is
melted. Beat in eggs, sugar, and salt. In a small dish, dissolve that
yeast in the warm water; let stand 5 minutes add to cool milk
mixture. Stir in flour, beating to make a smooth batter. Cover and
refrigerate 2-24 hours.
Divide dough into 4 parts. On a floured surface roll out each part to
make a 12 inch circle. Spread with softened butter. Mix cinnamon and
sugar together and spread over the dough evenly. Roll up each wedge,
starting from the wide part, to make a crescent shaped roll.
Cover baking sheets with parchment paper or lightly greased them. Lace
rolls on the prepared baking sheets. Let rides about 45 minutes until
puffy. Sprinkle with sugar. Preheat oven to 375F. Bake 13-15 minutes
or until golden.
Makes 32 rolls.
Source: Scandinavian Baking
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