White Spot Butterhorns

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  • Difficult
  • 50 mins
  • 10 mins
  • 5 mins
  • Average budget

Ingredients

  • ¼ Cup Warm Water
  • 3 Tablespoons active dry yeast
  • ¼ Cup shortening
  • ¼ teaspoon vanilla
  • ½ teaspoon lemon juice
  • ½ Cup Sugar
  • 3 Eggs
  • 1 ½ Cup Milk
  • 6 Cups Flour
  • 1 ½ Cup Butter
  • 1 Egg beaten
  • 1 Cup Icing Sugar
  • 1 ½ teaspoon melted butter
  • Small splash of milk
  • 1 ½ Cup flaked almonds

Preparation

Step 1

Combine water and yeast, beating until dissolved, set aside.

Step 2

Combine shortening, vanilla, lemon juice, sugar, three eggs, milk and yeast mixture. Beat with mixer on medium speed until well combined but some shortening lumps remains.

Step 3

Using a wooden spoon fold flour into above mixture until thoroughly mixed. If too sticky dust with flour being careful not to overwork.

Step 4

Soften butter slightly and set aside (20 seconds on high then 10 seconds until done)

Step 5

Place dough on a floured surface and roll into oblong shape ¼ inch thick.

Step 6

Spread soften butter over centre third of dough. Fold one unbuttered section of dough over buttered section, then fold remaining section on top. Pinch sides to retain butter. Leave for 10 min.

Step 7

Roll again ¼ inch thick dusting with flour in sticky, and fold dough in thirds again. Leave for 10 min.

Step 8

Roll and repeat folding. Then refrigerate and let dough rest for 30 min.

Step 9

Roll dough into an oblong shape ¼ inch thick and brush with beaten egg. Starting at the far end, roll dough towards you. Cut into ½ inch pieces and place in lightly greased English muffin rings. Cover and let rise in a warm place until double in size.

Step 10

Bake 400 F for 10 min or until golden brown.

Cool thoroughly and top with a glaze made with icing sugar, melted butter and milk mixed together in a small bowl. Before glaze sets. Sprinkle tops with almonds.

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