Almond-Filled Butterhorns – a delicious recipe with active dry yeast, warm milk, eggs, butter, sugar, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; spread each with filling. Cut each circle into 12 wedges.
4
Roll up wedges from the wide end and place point side down 2 in. apart on greased
5
. Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes.
6
Bake at 375u00b0 for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Serve warm.
1984
kcal
Calories
111
g
Fat
198
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3-1/4 teaspoons active dry yeast, 2 cups warm milk (110u00b0 to 115u00b0), 4 eggs, 1 cup mashed potato flakes, and more.
Yes, Almond-Filled Butterhorns falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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