Butterhorns

Easy to mix and have fresh dessert buns the next day. Our mother made these often for family gatherings and picnics. I usually spoon a teaspoon of jam or jelly in the center of the bun before I bake it - to make it resemble a danish. This recipe is in the From Oma's Kitchen Cookbook.

2 Tbsp/30 ml yeast

2 tsp/10 ml sugar

½ cup/125 ml warm water

4 cups/1 L regular flour

½ cup/125 ml sugar

3/4 cup/175 ml butter

2 eggs (beaten)

1 cup/250 ml milk

2 tsp/10 ml salt

Dissolve yeast in warm water and sugar. Mix the flour, sugar and salt in a large bowl. Cut in the butter as for pastry - crumbly appearance. Mix eggs and milk and add to the flour mixture. Beat together and place the dough in a greased bowl. Chill in the refrigerator over night.

The next day, roll out half the dough on a floured board, cut strips ½ inch in width, twist to look rope-like. Form each rope into the shape of a circular coil on a parchment lined pan. Let rise until light.

Bake @ 350EF /180EC for 10 to 15 minutes. Makes 36 buns

To decorate:

Make an icing with 1 ½ cups icing sugar, ½ tsp vanilla and enough milk to make the icing runny. Top with crushed nuts or fine coconut as desired.