by Guest Blogger MORMOR!
MorMor’s Swedish Butterhorns
It wouldn’t be Christmas without Swedish Butterhorns on Christmas morning. Because they love them so much I am always tempted to make them especially for Kyle, Owen and Braydon the minute they arrive for the holiday but I make everyone wait until Christmas morning and boy are they worth the wait! Like Heather said the kids stop opening presents when I announce they are out of the oven!!
I got this recipe from a Swedish friend’s mom Ellen Benson who lived in Manchester, CT in the early 80’s.
1 ¼ cup hot milk
1 ½ cups butter
½ cup sugar
½ teaspoon salt
2 eggs (well beaten)
2 yeast cakes
5 cups sifted flour
10-12 cardamom seeds (crushed fine)
Melt butter in hot milk. Add sugar. When almost cool add beaten eggs. Mix flour and cardamom, salt and yeast and add. (I mix yeast in a small amount of warm milk and add to the rest of the milk – dry or regular yeast may be used).
Beat this mixture WELL – hand will get tired! (I use an electric mixer with the bread hook.) Now cover in large greased bowl (enough for rising of dough).
Put foil over and refrigerate overnight.
In the morning remove dough from bowl and put on floured board. Do not knead. Roll into a round ball. Now divide ball into 4 parts. Roll out each part into a 9-inch circle (I use a rolling pin). Now cut circle in half – cut in quarters and cut 3-4 wedges in each quarter – as you would cut a pie. Now roll dough – fat end first and top will have a small peak. Brush with beaten egg and place on a buttered cookie sheet. Cover dough and rise 1 hour.
Bake 15-20 minutes in 350 oven. Remove Butterhorns to wire racks and spread on the topping.
Dash of salt
I don’t measure topping – just get it to a spreading consistency – not very thick.