Lemon Glazed Butterhorns

Whew!! This weekend has been uncharacteristically hot for British Columbia, even if it is summer time. Yesterday, the temperature peaked at 34 degrees celcius in our neighborhood! Beautiful, but oh so hot! Especially when you're not used to it. And what's the rationale thing to do when its hot outside and you don't have A/C in your house? Well, you turn on your oven and bake something delicious... first thing in the morning, so your house is cookin' hot all day (no pun intended). That's what I did on Saturday morning when I made these babies for breakfast. It was worth it though, they were delicious! Up til now, these have been hubby's favorite store bought pastry, but I think I won him over - home made trumps store bought... especially when it's topped with my homemade lemon curd.

First, make your lemon curd and let it set up a bit. Here is a great recipe for lemon-lime curd. Replace the lime juice with lemon juice and you're set. Or you can enjoy them with lemon-lime curd too. Either way, they'll be delicious.

Lemon Glazed Butterhorns
Recipe minimally adapted from Mennonite Girls Can Cook

Ingredients:

• 1 tbsp instant yeast
• 1 tsp sugar
• 1/4 cup warm water
• 2 cups all purpose flour
• 2 tbsp sugar
• 1/2 tsp fine sea salt
• 1/2 cup butter
• 1/2 cup milk
• 1 egg yolk
• 1 cup icing sugar
• lemon curd

Method:

1. Combine the yeast, teaspoon of sugar and warm water in a small bowl. Stir gently and set aside to proof.
2. Measure the flour, second amount of sugar, and the salt in a large bowl. With a pastry blender (I just used my hands), cut the butter into the flour mixture until small crumbs form.
3. Warm the milk slightly and beat in the egg yolk. Pour the yeast and the milk mixture into the flour mixture. Stir to combine. Cover with plastic wrap and let rise in the fridge for 2 hours - overnight.
4. Place the dough on a slightly floured surface. Pat down the dough and lightly sprinkle the top with flour. Roll the dough to form a 6x14 inch rectangle. Cut the dough lengthwise to make 8 - 14inch long strips.
5. Twist each strip so you have a long twisted rope of dough, then coil around itself into a pinwheel shape. Place on a greased cookie sheet. Cover and let rise for 1 hour at room temperature.
6. Preheat oven to 375F. Bake for 10-15 minutes or until lightly browned (mine took closer to 20 minutes). Cool on a rack.
7. Make icing by mixing icing sugar with a small amount of water to make a thick icing (you should be able to drizzle it on the pastries but it shouldn't just run off of them. Set aside.
8. Top each pastry with a spoonful of lemon curd and spread to cover the tops of the pastry - leaving about a 1/2 inch border around the edges. Then drizzle each pastry with some of the icing made in step 7. Enjoy!

This post has been yeast spotted!!

Hope you enjoy these delicious breakfast pastries! I know we sure did - they were all gobbled up in a matter of minutes. Happy Baking my Friends!