Maple Butterhorns are a light and flaky dessert that is perfect for after a meal, breakfast, or tea-time.
- 1 tbsp. baking yeast
- 1 tsp. organic sugar
- 1 cup of warm water
- 2 eggs, large
- ½ tsp. Himalayan salt
- 2 tbsp. coconut oil
- ½ c. dried carrot powder*
- ½ tsp. ginger spice powder
- 2 ½ cups of Flour, Organic Whole Wheat
- 2 tbsp. vital wheat gluten
- ½ cup butter, cold
- ½ c. hazelnuts, toasted and ground
- ½ c. maple sugar
- 1 8 oz. package cream cheese, softened
- ¼ cup of butter softened
- ½ tsp. vanilla
- ¼ c. maple syrup
- Dissolve yeast in 1 cup of warm water.
- Stir in 1 tsp of organic sugar to feed the yeast. Proof the yeast and ensure that it is bubbly.
- Pour the yeast mixture into your mixing bowl.
- Add eggs and beat well.
- Add salt, oil, carrot powder, and ginger and beat well.
- Add vital wheat gluten.
- Add 2 cups of the sprouted red fife wheat flour.
- Mix well until all the flour has been incorporated. The dough will be sticky.
- Add the remaining ½ cup of flour, 1 tbsp. at a time, fully incorporating it into the dough after each addition.
- Stop adding the flour when the dough sticks together and is no longer sticky, but continues to be moist.
- Cover the dough and let it rest for 90 minutes.
- Punch down the dough and roll out onto lightly floured counter top, forming a rectangle.
- Shave thin slices of cold butter off of a ¼ lb. block of butter.
- Layer the sliced butter over the rectangle of dough.
- Fold the dough in half.
- Continue shaving slices of cold butter off the brick and spread it over the top of the dough.
- Fold the dough in half again. Now the dough is folded into quarters.
- Roll out the dough again into a thin layer and repeat the above until you run out of butter.
- With the dough in quarters, cover the dough and let it rest for 15 minutes. While resting, make the streusel topping.
- Toast whole hazelnuts in a frying pan with 1 tbsp. of coconut oil, until golden brown.
- Allow to cool.
- Grind in a blender jar until coarse crumbs.
- Mix in maple sugar and set aside.
- Prepare a shallow baking dish by buttering the bottom and sides of the pan.
- Sprinkle the bottom of the pan with ¼ cup of the hazelnut-maple sugar mixture.
- Roll the dough out as you would if you were making cinnamon buns.
- Sprinkle ¼ of the maple sugar – hazelnut mixture on the rectangle of dough.
- Roll it up jelly roll style.
- Seal the edge by pinching it.
- On a lightly floured counter, turn the dough so that the sealed side is down.
- Slice the roll of dough into 1 ½ inch pieces.
- Lay the pieces in the baking dish with the cut side down.
- Cover with a cloth and let it rise for 1 hour, in a warm place.
- Bake in a 400°F oven for 20 to 25 minutes, until golden brown.
- Remove from oven, turn out of pan, and cool on a cooling rack.
Cream Cheese Icing:
- While the butterhorns are cooling, prepare the cream cheese icing.
- In a mixing bowl cream the softened cream cheese and softened butter together.
- Add maple syrup and vanilla and continue mixing until it is light and fluffy.
- Once the butterhorns are cool, spread the cream cheese frosting on them.
- Sprinkle generously with the remaining maple sugar-hazelnut mixture.
- Serve immediately or refrigerate until ready to serve.
About half of the preparation time for this recipe is rest time for the yeast dough. This is a good recipe to work into the margins of an afternoon, as the hand’s-on time is split up, and only about an hour total.
- Serving Size: 1
- Calories: unknown
- Sugar: unknown
- Sodium: unknown
- Fat: unknown
- Saturated Fat: unknown
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: unknown
- Fiber: unknown
- Protein: unknown
- Cholesterol: unknown