Butterhorns
Butterhorns
2 cakes compressed yeast
1/2 cup lukewarm water
1 cup boiling water
1/2 cup shortening
1/2 cup sugar
2 teaspoons salt
1 cup cold water
2 eggs
10 cups sifted enriched flour
Dissolve the yeast in lukewarm water. Pour boiling water over the shortening, sugar and salt. Add cold water. Cool to lukewarm. Beat eggs thoroughly. Add yeast mixture. Sift and measure flour. Beat into yeast mixture. Knead lightly on floured board until mixture is smooth. Place in greased bowl. Cover. Let rise until double in bulk in warm place. Roll 1/4 inch thick. Cut in pencil-like strips, about 12 inches long. Twist dough slightly as it is formed by holding one end in left hand and rolling from you with the right hand. Twist in a circle toward you. Moisten the end of roll with beaten egg to keep it from separating from the roll. Place on baking sheet. Brush with an egg beaten into 1/4 cup milk with a fork. Let rise for one hour in warm place. When double in size, place spoonful of marmalade in center of each. Bake at 400 degrees for 20 minutes. Or, spread with confectioners'-sugar icing while still warm after baking. Sprinkle with nuts.
Yield: 3 dozen butterhorns.
Confectioners'-sugar icing:
2 cups sifted confectioners' sugar
4 Tablespoons hot water
1 teaspoon vanilla or lemon flavoring
To confectioners' sugar, add enough hot water and 1 teaspoon flavoring to make good consistency for spreading. Beat until smooth.
2 cakes compressed yeast
1/2 cup lukewarm water
1 cup boiling water
1/2 cup shortening
1/2 cup sugar
2 teaspoons salt
1 cup cold water
2 eggs
10 cups sifted enriched flour
Dissolve the yeast in lukewarm water. Pour boiling water over the shortening, sugar and salt. Add cold water. Cool to lukewarm. Beat eggs thoroughly. Add yeast mixture. Sift and measure flour. Beat into yeast mixture. Knead lightly on floured board until mixture is smooth. Place in greased bowl. Cover. Let rise until double in bulk in warm place. Roll 1/4 inch thick. Cut in pencil-like strips, about 12 inches long. Twist dough slightly as it is formed by holding one end in left hand and rolling from you with the right hand. Twist in a circle toward you. Moisten the end of roll with beaten egg to keep it from separating from the roll. Place on baking sheet. Brush with an egg beaten into 1/4 cup milk with a fork. Let rise for one hour in warm place. When double in size, place spoonful of marmalade in center of each. Bake at 400 degrees for 20 minutes. Or, spread with confectioners'-sugar icing while still warm after baking. Sprinkle with nuts.
Yield: 3 dozen butterhorns.
Confectioners'-sugar icing:
2 cups sifted confectioners' sugar
4 Tablespoons hot water
1 teaspoon vanilla or lemon flavoring
To confectioners' sugar, add enough hot water and 1 teaspoon flavoring to make good consistency for spreading. Beat until smooth.
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