Oh Monday. Here already? On the bright side, it’s Marc and I’s 2nd anniversary! Let’s celebrate with pastries, shall we? Specifically, heavenly butterhorns. Why are they heavenly, you ask? The answer is in the name – butter!
I had actually never heard of ‘butterhorns’ before stumbling upon them on Red Star Yeasts Recipe Page a few months ago. The name definitely hints at what makes these pastries so good – the butter – and I just couldn’t resist making them. There’s a little butter mixed into the dough and then (wait for it…) 1 2/3 cups of butter folded into the dough. That’s over 3 sticks of butter. It’s also what makes these butterhorns tender and flaky, and irresistible with a cup of coffee.
Now you may notice that there aren’t a lot of pastry recipes here on g&c. I haven’t had the best luck with yeasted recipes in the past and just don’t feel like I’ve ever gotten the hang of rolling, kneading, and shaping yeast dough. All of that changed, however, when I tried Red Star Yeast’s Platinum Yeast. The Platinum Yeast is a special kind of instant yeast that is used by professional bakers and takes the guess work out of baking with yeast. For someone who has had their fair share of yeast fails in their past (um, me) it was a dream come true.
The butterhorns turned out perfectly. They were delicious straight out of the oven, still steaming as I pulled apart the flaky layers, and also held up well into the next day when I brought them into work to share. The dough is only slightly sweetened, which is complemented well by the powdered sugar and milk glaze along with the crunchy almonds on top. I think any sort of nut topping would be delicious, as would a chocolate or caramel glaze.