This recipe for these butterhorns with hazelnuts is from my grandmother. However, I have changed a bit in the recipe - mostly because I can never stick to a recipe, I always experiments and change. Sometimes these butterhorns are also known as nuthorns because of the chopped hazelnuts - this is actually the name we prefer to call them.
These horns are perfect together with a cup of coffee or tea. We normally have a batch of these in the freezer - they can easily be thawed and heated in the oven and then they are almost as good as they were freshly baked - perfect for unexpected guests. We have also once used these horn as an element in a brunch.
- 1.25 dl milk
- 25 g 1fresh yeast (or equivalent dry yeast)
- 100 g butter
- 1/2 tsp salt
- 1 tbsp sugar
- 1 egg
- 350 g all-purpose flour
- 100 g butter
- 100 g sugar
- 100 g hazelnuts, chopped
- 1 egg (egg wash)
- finely chopped hazelnuts
- Melt the butter; set aside and let it cool off.
- In a large bowl; dissolve the yeast in the lukewarm milk. If using dry yeast - add this with the flour instead.
- Add sugar.
- Add the melted and cooled butter.
- Add an egg and stir.
- Add the flour and salt and stir/knead until the dough has a good consistency.
- Let the dough rise some place warm for about 30 minutes.
- While the dough rises prepare the hazelnut filling; mix sugar, soft butter, and chopped hazelnuts together.
- Divide the dough into two pieces and roll them out into to circles using a rolling pin. Divide each circle into 8 slices.
- Divide the hazelnut filling onto the 16 slices and roll them so they become horns.
- Place the hazelnut horns on an oven plate lined with parchment paper.
- Brush the horns with a beaten egg and decorate them with finely chopped hazelnuts.
- Let the horns rise for another 30 minutes.
- Bake the horns at 225 C (440 F) for about 8 minutes or until they are nice and golden.