Best 2 Icebox Butterhorns Recipes

Icebox butterhorns are a delectable pastry that combines the flavors of butter, sugar, and cinnamon with a flaky, croissant-like texture. Originating in Austria, these pastries have become a staple in bakeries and homes worldwide. Whether enjoyed as a breakfast treat, an afternoon snack, or a special dessert, icebox butterhorns are sure to please everyone.

Here are our top 2 tried and tested recipes!

ICEBOX BUTTERHORNS

Icebox Butterhorns image

These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. -Judy Clark, Elkhart, Indiana

Provided by Taste of Home

Time 30m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm 2%milk (110° to 115°)
3/4 cup butter, melted
1/2 cup sugar
1 large egg, room temperature
1 teaspoon salt
6-1/2 cups all-purpose flour
Additional melted butter

Steps:

In a small bowl, dissolve yeast in warm water. In a large bowl, combine the milk, butter, sugar, egg, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on greased baking sheets, point side down. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden brown. Immediately brush with additional melted butter. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 206 calories, Fat 7g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

ICEBOX BUTTERHORNS

Icebox Butterhorns image

Number Of Ingredients 9

Ingredients

1 (1/4-ounce) package active dry yeast
2 tablespoons warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour
3/4 cup melted butter or margarine
Additional melted butter

Steps:

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups flour beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). Do not knead. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight. Punch dough down and divide in half. On a floured surface, roll each half into a 12-in. circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

Tips:

Use cold butter: Cold butter is easier to work with and will help to keep the dough from becoming too greasy.
Laminate the dough: Laminating the dough will create flaky layers in the finished croissants.
Chill the dough between folds: Chilling the dough between folds will help to keep the butter from becoming too soft and melting into the dough.
Proof the croissants in a warm place: Proofing the croissants in a warm place will help them to rise and become fluffy.
Bake the croissants until they are golden brown: Baking the croissants until they are golden brown will give them a crispy outer crust and a soft and fluffy interior.

Conclusion:

Icebox croissants are a delicious and flaky pastry that can be made at home with a little time and effort. By following the tips above, you can make perfect icebox croissants that will impress your friends and family.