Butterhorns with Maple Butter

Montreal is a long way from Edmonton, you can purchase real French Canadian maple syrup here but you have to go to the airport or a pricey specialty store to buy maple butter.

The two most delicious things I ate in Montreal, was Schwartz’s Montreal smoked meat and maple butter.  I would prefer to go to Montreal every fall to get some,  but realistically I had to learn to make my own.   (Sigh)

Baking, Maple, DIY, Recipes

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Maple, Baking, Breads, Butter, Recipe
Glossy and Melted

To make maple butter, in a medium saucepan cook 1 cup of 100% real maple syrup over medium heat until it reaches soft ball stage. (240 F).

Add 3/4 cup of butter cut into little bits and stir until the butter melts.

Add 1 heaping tsp of cinnamon.

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Pour into  a stand mixer with a paddle attachment and let cool for 5 min.

Opaque
Opaque

Then beat it on high until it cools and loses its gloss.

Pour into a container, cover and store in the fridge.

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This stuff is amazing on good old fashioned toast. But today I made some butterhorns to go with it.

faerie flower bar

You don’t see butterhorns much anymore, but this recipe was a staple at our house when feeding packs of starving post practice football players.  The butterhorns can be mixed the night before and then placed in the fridge overnight before finishing.

Butterhorns

Mix the dry ingredients together in a  large bowl.

4 cups flour
1/2 tsp salt
1/2 cup sugar

Now soak the yeast to soften.  In a second small bowl mix together.

1 pkg yeast
1 tsp sugar
1/2 cup warm water

Let stand until yeast becomes frothy.

Mix the wet ingredients.

 1/2 cup milk
1/2 butter

1 egg ( room temperature)

 

Set out the egg to warm to room temp. Scald the milk, add the butter so it can melt.  Set aside until lukewarm.  Once lukewarm, add the egg and the yeast mixture.

Make a well in the center of the dry ingredients, add in the wet ingredients and mix.  (You can place in the fridge until morning before continuing)

Let rise until double in bulk.   Roll out the dough on a floured board/counter.  Spread with butter, roll up like a jelly roll and cut into 1 inch slices.  Place on a greased cookie sheet and let rise about an hour.  Bake at 375 for 25 min.

Butterhorns, Baking, Recipes

 Lightly ice and dip in chopped pecans, walnuts, or almonds.

Baking, Recipes, Maple, Breads

I made these in the late afternoon, no dinner for us tonite.

Leanna Signature

6 thoughts on “Butterhorns with Maple Butter

  1. Oh my!!! Maple butter will be next project to try to make! We would love it on those butterhorns….you have given me a new weekend breakfast option!! Thanks for sharing at TaDa Thursday!!!

    1. Hi Susanne: I will for sure post again on TaDa Thursday. My family said they liked them as much as cinnamon buns. Around here that’s a pretty big compliment.

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