Products Used
Butterhorns Imperial



  • 1/2 cup + 2 tablespoons (148 g) lukewarm water
  • 1 envelope yeast
  • 1 1/2 cups (180 g) all-purpose flour*
  • 1 1/4 cups (300 g) milk
  • 1/3 cup + 1 (78 g) tablespoon Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 5 3/4 cups (690 g) all-purpose flour *
  • 1 tablespoon + 1 teaspoon (24 g) salt
  • 1 stick (113 g) unsalted butter, very soft
  • 5 envelopes instant yeast
  • 1/3 cup (80 g) lukewarm water
  • 4 sticks (1 lb/453 g) European style butter such as Plugra

Egg Wash

  • 1-2 large eggs

Icing and Finishing

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a bowl of a stand mixer combine first listed yeast with first listed lukewarm water. Add and mix in first listed flour. Once well-combined, cover bowl with plastic food wrap and place in a warm place for 1 hour.  
  2. Meanwhile, bring milk and sugar to a boil. Remove from heat and place in the freezer to chill until very cold.
  3. After 1 hour, dough will have risen significantly. Remove plastic and add chilled milk and vanilla. Place remaining flour on top as well as salt and soft butter.
  4. Combine remaining yeast with lukewarm water and place on flour but not touching salt.
  5. Using a dough hook, mix dough until smooth, about 5-7 minutes on low-medium speed. Dough should feel very firm.
  6. Remove dough from machine and roll it into a rectangle 10 X 20 inches. If it is hard to do, chill dough in the fridge for a while. Place on a cookie sheet and wrap in plastic food wrap. Place in the freezer for about 30 minutes or until dough is very cold.
  7. Meanwhile, unwrap butter and pound it with a rolling pin into a 10 X 10-inch square. Place in refrigerator to become cold and firm again.
  8. Place chilled butter on the left side of dough. Fold right side of rolled dough over to cover butter plaque. Place in freezer for 15 minutes.
  9. Roll dough 10 inches wide and 30 inches long. It will be a workout! Fold dough in same manner as a 3-page brochure. Cover with plastic food wrap and place in freezer for about 45-60 minutes or until very cold.
  10. Position chilled dough with side that does not contain a seam towards you.
  11. Roll dough once again 10 X 30 inches. Side that does not contain seam needs to expand to 30 inches. Fold dough once more as a 3-page brochure.
  12. Cover with plastic and place in freezer for 45-60 minutes.
  13. Roll dough once again 10 x 30 inches, side that does not contain seam needs to expand to 30 inches. Fold dough once more as a 3-page brochure.
  14. Cover with plastic and place in freezer for 45-60 minutes.
  15. Cut dough crosswise in half and place 1/2 in refrigerator.
  16. Roll half of dough in a rectangle 11 inches wide. Cut dough with a sharp knife in 1-inch strips.
  17. Twist dough strips. Do this: place left hand on left end of strip and right hand on right end of strip. Move/roll dough strip forward with your right hand while at the same time rolling left side downward. This will make dough strip twist.
  18. Shape into a spiral and place on parchment-lined cookie sheets about 1 1/2 inches apart. Continue with remaining dough.
  19. Repeat with remaining dough half. If you do not have enough cookie sheets, arrange dough on a plastic food film-lined cutting board. Stack them with plastic in between. If not ready to bake now, wrap and freeze them for up to a week.   
  20. Brush a thin layer of very well-beaten egg on surface of Butterhorns. Drape with plastic food wrap and set in a warm place (not above 84°F!)  until doubled in size, about 50-70 minutes.
  21. When Butterhorns have gained 50% in volume, preheat oven to 375°F.
  22. Remove plastic and place in oven. Bake until golden brown, about 20-24 minutes.  
  23. For icing, combine ingredients and drizzle on slightly cooled or cold Butterhorns.
  24. Sprinkle with chopped walnuts.  
Imperial Sugar Insight

NOTE: Select flour with 4 grams/protein on nutrition facts label.

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