My husband Bill’s grandma who was born in Poland made these butterhorns every Christmas and Easter for her entire family. Bill remembers sitting at her kitchen table watching her roll them out and letting him eat them warm from the oven as she made the dozens and dozens for each holiday. I think they are called busy ladies butterhorns because even though it is a yeast dough, there is no raising necessary. I am always curious about a recipe so I usually search on the internet for any information. I found that the recipe was published in a Slovak/Czech family cookbook in 2009 and it was almost the same including the fact that it called for 1 cup of oleo. I never understood why they are called butterhorns and call for oleo (margarine). I use butter (and Bill believes his grandma did too). That recipe listed 1 cup of ground walnuts in the filling. Both Bill and his sister Sue have said they thought ground nuts were in the filling when they were children, but the recipe that was handed down to them did not list them. So, when I have made them it has been without the ground nuts. It is the last ingredient in the filling so maybe it was just forgotten by mistake. Unfortunately, no one of that generation in their family is still with us to ask, so I will include it as optional in the recipe. I made a batch on Saturday (without nuts in the filling) for the pictures for this post. By Sunday morning they were all gone. I will make another batch or two for Easter Sunday and this time I will put the nuts in the filling and see if it’s a more vivid trip down memory lane.
This recipe is easy to make, just a bit time consuming. It is important to put the dough in the refrigerator for at least 30 minutes. Because of my schedule, I left it in for about 2 hours and the dough was great to work with. Also, when I went to use the yeast I saw that it was instant and the directions said to just put it into the dry ingredients. I did not do that. I dissolved it in the 1/4 cup of warm water because I felt the recipe was counting on that water being there and I didn’t want the butterhorns to possibly be dry by omitting it. The dough is divided into six balls (a bit smaller than a hard ball) and refrigerated. Each ball will make 8 butterhorns. You use one ball at a time keeping the balance in the refrigerator. I found by putting 24 butterhorns on a cookie sheet(s) from 3 balls works well. While they are baking, the next 3 balls can be rolled out, and while they are baking, the first ones can be frosted while they are still warm. I am looking forward to your comments on this recipe!
This post marks the 6 month anniversary of my blog. It has been fun and sometimes challenging. I have enjoyed bringing you a favorite recipe with pictures, as well as family stories, memories, or funny situations regarding some of them. I am happy to share the ideas and shortcuts on creating or serving that have worked well for me. It is always a bloggers goal to continually increase subscribers. I am no different. So at this first milestone I have a favor to ask. If you have enjoyed receiving this email each week, please pass it on to others you think may enjoy subscribing and reading it too. Just click on the sharing buttons for Facebook, Twitter, Pinterest, email etc. listed at the bottom of this post right after the recipe. I will appreciate it. I also welcome any ideas, requests for a recipe, or comments you may have. Please feel free share your thoughts in the “Contact and Comment” section listed on the top bar. Thanks!
Next week I will be sharing a Fourless Chocolate Cake with a kick. Until then, I hope you have a Happy Easter!
- 1 pkg. dry yeast
- ¼ cup warm water
- 2 cups flour
- 1 cup cold butter
- 1 egg plus 2 egg yolks beaten together
- 2 egg whites
- ½ cup sugar
- 1 tsp. vanilla
- 1 cup ground nuts (walnuts, almonds or pecans) optional
- 3 cups powdered sugar
- ¾ tsp. vanilla
- 3 Tablespoons milk
- ¾ cup finely chopped nuts (if using nuts in the filling, use same type of nuts to top)
- Dissolve yeast in warm water, set aside
- Mix flour and butter together until crumbly
- In a small bowl, beat egg and egg yolks until combined
- Add yeast into egg mixture and mix lightly
- Add that mixture into the flour and butter and mix well (by hand or mixer)
- Divide dough into 6 sections and form each into a ball (a bit smaller than a hard ball)
- Cover and refrigerate for at least 30 minutes
- Preheat oven to 375 degrees
- Remove balls one at a time and roll out on a lightly floured surface into an 8 inch circle
- Spread circle with approx. one sixth of filling
- Cut into 8 pie shaped sections and roll each one toward the point
- Place on ungreased cookie sheet
- Bake for 15-20 minutes until just starting to turn golden
- While baking, make the icing
- Put butterhorns on cooling rack and while still warm, frost and sprinkle with chopped nuts