The addition of apples makes these sweet butterhorns stand out. The recipe is easy to prepare because you don’t have to wait for the dough to rise.
—KATHY BLESS FAYETTEVILLE, PA
PREP: 30 MIN. + CHILLING • BAKE: 20 MIN. • MAKES: 64 TWISTS
1 package (1/4 ounce) active dry yeast
3 cups all-purpose flour
1 cup butter, softened
3 large egg yolks, beaten
1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup finely chopped pecans
3/4 teaspoon ground cinnamon
1 medium tart apple, peeled and finely chopped
ICING
1 cup confectioners’ sugar
4 teaspoons whole milk
1/4 teaspoon vanilla extract
Finely chopped pecans
1. In a large bowl, combine the yeast and flour; add butter and mix well. Add egg yolks and sour cream; mix well. Shape into four balls. Place in separate resealable plastic bags or wrap in plastic; refrigerate overnight.
2. Combine the sugar, pecans and cinnamon; set aside. On a floured surface, roll each ball of dough into a 9-in. circle. Sprinkle with the sugar mixture and apple. Cut each circle into 16 wedges; roll up from wide edge and pinch to seal. Place with point side down on greased baking sheets.
3. Bake at 350° for 16-20 minutes or until lightly browned. Immediately remove to wire racks to cool. For icing, combine sugar, milk and vanilla until smooth; drizzle over the twists. Sprinkle with pecans.
NOTE The yeast does not need to be dissolved in liquid, and no rising time is necessary before baking.