Butter Horns

Ever wondered how your morning would look like if you were somewhere in Scandinavia? I think about it very often. Especially when I bake something form the Great Scandinavian Baking Book. Do you want to “travel” there with me? Just relax and imagine…

It’s sunny and green outside. Your little cat sits next to the window impatiently waiting for his breakfast. The smell in your kitchen is amazing and mouthwatering. You set up the table. A pot, full of hot coffee, big cups, a bowl with home-made jam (made from fruits you picked from your garden). Oh and don’t forget your Ikea plates! (to match your Ikea table, cutlery, cups….) 😉 And finally, it’s ready. Whole bunch of freshly baked, soft butter horns (or Smørhorn, you’re in Scandinavia, so you know the proper name). Isn’t it a perfect, happy place? (or is it just me getting old and melancholic?)

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Ingredients (for 16 small horns):

1 package / 7g dry yeast

1/4 cup warm water

1/4 cup sugar

1/2 tsp salt

1/2 cup lukewarm milk

2 small eggs

60g soft butter

2 1/2 cup plain flour

about 50g soft (almost melted) butter

FOR GLAZE:

1 small egg

2 tbsp milk

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Method:

1. In a big bowl: dissolve yeast in the warm water. Let stand for 5 minutes until the yeast foams. Stir in the salt, milk, eggs, and butter. Mix in flour and beat until smooth. Cover with a tea towel and let it stand for 15 minutes.

2. Prepare your board by lightly flouring it. Turn out the yeast mixture onto board and knead until soft. Clean the bowl and lightly oil it. Put the dough in it, turning around to oil the top and the bottom. Cover and let rise until double the size (about 1 hour).

3. Turn risen dough into oiled surface (board or silicone mat) and divide into 2 equal parts. Roll out one part into a 30cm diameter circle. Brush with a soft butter and cut into 8 equal wedges. Roll up each of them, starting from the wide end.

    

4. Place on a baking sheet lined with a paper and slightly oiled. Repeat with remaining dough. Preheat oven to 175C (fan forced, 190C conventional oven).

5. Make a glaze: beat an egg and stir in milk. Brush lightly all horns with the mixture.

6. Bake for 15-18 minutes, until golden.

If you’re still not sure how to roll a horn, check the video for easy instruction: