Butterhorns with Hazelnuts

Easy-to-follow recipe for butterhorns with hazelnut topping. Very delicious butterhorns which are perfect as a snack in the afternoon or in the lunchbox.

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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.

See also: Easy recipe for Danish bread horns with less sugar

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.

Butterhorns with Hazelnuts

Easy-to-follow recipe for butterhorns with hazelnut topping. Very delicious butterhorns which are perfect as a snack in the afternoon or in the lunchbox.

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Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 40 minutes

Course: Bread

Cuisine: Danish

Servings: 16 buns

Author: NordicFoodLiving.com

Ingredients

Metric - US Customary

Dough

• 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

Hazelnut filling

• 100 g butter
• 100 g sugar
• 100 g hazelnuts, chopped

Decoration

• 1 egg (egg wash)
• finely chopped hazelnuts

Instructions

• 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.