I Like to Bake and Cook Blog Nut Horns


I Like to Bake and Cook Blog Nut Horns

Instructions. Add the flour to a large bowl. Using a pastry cutter, two knives or your fingers, cut the butter into the flour, until it resembles even-sized crumbs. Add in the sour cream and egg yolk. Mix until the dough comes together in large clumps. Form the dough into three equal sized balls.


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In a separate bowl, add the yeast, sour cream and egg yolks and mix. Make a well or indentation in the flour mixture and pour in the yeast mixture. Then, roll, work and knead the dough into a ball.


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Butter Nut Horns The Merchant Baker

Melt the remaining 1 teaspoon butter. In a large bowl, combine walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over circles. Cut each into 12 wedges. Roll up wedges, starting from the wide ends. Place point side down on greased baking sheets.


Butter Nut Horns The Merchant Baker

Directions. Cut butter into flour in a bowl using 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add sour cream and egg yolk; mix well. Shape the dough into a ball. Wrap in plastic wrap and refrigerate, 8 hours to overnight. Combine walnuts, sugar, and cinnamon in a small bowl. Preheat oven to 350 degrees F (175 degrees C).


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Dust the dough with flour, wrap it in plastic wrap, and refrigerate for at least 1 hour. Divide the dough into 4 sections. Roll each section into a 10-inch circle, then cut into 12 pie wedges. Mix together the sugar, cinnamon, and nuts. Sprinkle the nut mixture onto each wedge, then roll them up starting from the wide end.


I Like to Bake and Cook Blog Nut Horns

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Butter Nut Horns The Merchant Baker

In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight. To make the filling: Melt margarine and stir in sugar.


Butter Nut Horns The Merchant Baker

Directions. In a small bowl, dissolve yeast in water; set aside. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Add the egg yolks, sour cream, vanilla and yeast mixture. Mix well with hands (dough will not be sticky). For filling, in a small bowl, beat egg whites on medium speed until soft peaks form.


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Assembling the Walnut Rolls: Pre-heat the oven to 375F. Move the oven rack one setting higher than the center. Dust each side of the dough with flour. Generously coat a flat surface (countertop, marble board, etc.) with granulated sugar. Plop the dough on top and press gently to push some crystals into the dough.


Butter Nut Horns The Merchant Baker

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Butter Nut Horns The Merchant Baker

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Make a well in the center of flour and put the 3 egg yolks, yeast, vanilla and Smith's sour cream in center. Mix on low with dough hook until fully blended. Chill for several hours. Make walnut filling by mixing together ground walnuts, sugar, vanilla and Smiths milk. When dough is chilled, divide into equal amounts to roll to about 9 inch.


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