Lemon Butterhorns

If you have a bread machine, why not dust it off and make some of these bad boys as a treat for your next weekend breakfast brunch or Sunday dinner dessert?  Soft sweet rolls topped with lemon and drizzled with vanilla glaze and a sprinkle of fresh lemon zest.  A real treat.

Dough Ingredients:

1- 1/8 cups water

1 large egg

2  tbsp. butter

1/2 tsp. salt

zest of 1/2 lemon

3/4 cup Powdered Lemon pie filling

3 cups sifted all purpose flour

1 tbsp. instant bread-maker yeast

Egg wash:  1 egg and 1 tsp water whisk in a small bowl.

Lemon topping:

make up remaining lemon pie filling, following the directions on the box,  cutting the recipe by 3/4 as you will have 1/4 cup of powdered lemon pie filling remaining after you add what you need to the dough recipe above.  To this I added 2 tbsp freshly squeezed lemon juice and the zest of 1/2 a lemon and 1 tsp. butter.  Or instead buy a jar of lemon curd or make your own and use this as your topping.

Glaze Ingredients

1 cup icing sugar

1 tsp. good vanilla

1 tbsp. soft butter

2 tbsp. milk or 1/2 and 1/2

(beat glaze ingredients together with an electric mixer  or by hand until the desired consistancy.  You may have to add a little more milk or cream)  I then put the glaze in a little zip lock bag, cut the corner off the bag for easy squiggling over your butterhorns.)

Method:

Program bread machine for manual or dough setting.  Load in dough ingredients, wet ones first followed by dry and yeast last.  When cycle is complete, punch down dough, and remove to your counter that has been dusted with flour. Dough is very sticky and you should dust your hands with flour to handle the dough.  Cut dough into 16 pieces and roll each out to a rope approx. 16 ” long. with your hands.  On a parchment lined cookie sheet coil each rope loosely into a spiral, tucking the end underneath.  Let rise until doubled, about 20-30 minutes. Preheat oven to 350°.   Brush gently with egg wash and bake for 15-20 minutes or until lightly browned.  When you remove the butterhorns from the oven, with the back of a spoon, push down a little space in the centre of each bun to hold some lemon curd/piefilling.  When the buns are cool top each with a spoonful of lemon and drizzle with vanilla glaze.  As a final touch, zest a little fresh lemon zest over each.   ENJOY!

After rising for 30 minutes, these babies are ready for their egg wash and the oven.

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