WHITE SPOT BUTTERHORNS

By á-6498

Ingredients

• 1/4 cup warm water
• 1/4 cup shortening
• 11/2 tsp lemon juice
• 3 eggs 1 1/2 cups milk
• 6 cups all-purpose flour
• 1 egg, beaten
• 1 cup sifted icing sugar
• 1 1/2 1 1/2 tsp melted butter
• 1 1/2 cups flaked almonds
• 1/2 cup sugar
• 11/2 cups butter
• 1/4 tsp vanilla
• 3 tbsp traditional active dry yeast
• Small quantity of milk to make smooth glaze

Preparation

Step 1

Combine water and yeast, beating until dissolved, and set aside, (THIS WILL SEEM LIKE FAR TO MUCH YEAST BUT THE RECIPE HANDLES IT WELL.)
Combine shortening, vanilla, lemon juice, sugar, three eggs, milk and yeast mixture. Beat with mixer on medium speed until well combined but some shortening lumps remain.
Using a wooden spoon, fold flour into above mixture until thoroughly mixed. If too sticky, dust with flour, being careful not to overwork.
Soften butter slightly and set aside. Place dough on a floured surface and roll into an oblong shape 1/4 inch thick. Spread softened butter over center third of dough Fold one unbuttered section of dough over buttered section, then fold remaining section on top. Pinch sides to retain butter. Leave, for 10 minutes.
Roll again 1/4 inch thick (dusting board with flour if sticky), and fold dough in thirds again. Leave for 10 minutes.
Roll and repeat folding. Then refrigerate and let dough rest for 30 minutes.
Roll dough into an oblong shape 1/4-inch thick and brush with beaten egg. Starting at the. far end, roll dough (jelly-roll fashion) towards you. Cut into 1/2-inch pieces and place in lightly greased English muffin rings.
Cover and let rise in a warm place until double in size. Bake at 400 degrees F (200 C.) for 10 minutes or until golden brown. Cool thoroughly and top with a scant glaze, made with icing sugar, melted butter, and milk mixed together in a small bowl.
Before glaze sets, sprinkle tops with flaked almonds.