Sourdough Butterhorns with Roasted Rhubarb Buttercream
Have you ever heard of a butterhorn? The butterhorns I grew up with were basically a bun with buttercream and sometimes nuts on it. Perhaps from Mennonite origin, or maybe from Eastern European countries, some people claim they are the same as a Jewish rougelach, but I just claim that they are delicious!
I finally got my perfect dough for them using sourdough, and although it takes a little more time (but hands off time, where it sits and I can do other things) it is totally worth it if you are a natural yeast geek like me. I think that this dough might just become my basic sweet dough for cinnamon buns too!
Top them with your favorite buttercream, but if you have rhubarb on hand, please try them with the rhubarb buttercream. You will not regret it, or maybe you will after you eat 5 butterhorns because they are sweet but not too sweet and the bread is soft and you just can’t stop.
Sourdough Butterhorns
(About 3 dozen)
Ingredients
175g mature starter
350g warm water
92g oil (melted coconut oil is what I use)
15g Salt
1 egg
115g sugar
650-700g all-purpose flour (or a mixture of all-purpose and bread)
Directions
In the bowl of a stand mixer, combine water, sugar, eggs, oil, starter, and 200 grams of the flour. It will be very wet. Let it sit for about 45 minutes.
Add in the remaining flour and salt and mix for 7-10 minutes. Start with 650g of flour, and then after 5 minutes of mixing if it is still very sticky, add additional flour.
After mixing, make the dough into a round ball and put it into a lightly greased bowl.
Let dough rise covered at room temperature for 4 hours and then put into the fridge overnight.
The next morning, divide the dough into equal portions. I weighed them into 50g portions. But you can divide the dough into four and then divide each of those into 8.
Shape as desired, braids, or knots are fun.
Let them rise for 2-4 hours until nice and puffy.
Preheat oven to 375 degrees and bake for 10-12 minutes. They will be fairly white, but the bottoms should be golden but do not overcook, or they will get dry.
Let cool and top with buttercream and nuts or roasted rhubarb buttercream.
Roasted Rhubarb Buttercream
Ingredients
½ cup butter (room temperature)
1 stalks rhubarb
1 tsp sugar
Pinch of salt
2 ½ cups powdered sugar
¼ tsp cinnamon
2 tsp cream/milk
Dash of vanilla
Directions
Preheat oven to 375 degrees. Dice rhubarb, place on parchment paper on baking pan, and sprinkle with sugar and pinch of salt. Let roast in the oven for about 15 minutes. Let cool.
Once rhubarb is cool, combine butter, powdered sugar, cinnamon, cream, and vanilla in the bowl of a stand mixer. Mix until smooth (about 5 minutes), scraping down the sides of the bowl as needed.
Add in the roasted rhubarb, and mix for another 2 minutes.
SOURDOUGH BUTTERHORNS WITH ROASTED RHUBARB BUTTERCREAM
Ingredients
- 175g mature starter
- 350g warm water
- 92g oil (melted coconut oil is what I use)
- 15g Salt
- 1 egg
- 115g sugar
- 650-700g all-purpose flour (or a mixture of all-purpose and bread)
- ½ cup butter (room temperature)
- 1 stalks rhubarb
- 1 tsp sugar
- Pinch of salt
- 2 ½ cups powdered sugar
- ¼ tsp cinnamon
- 2 tsp cream/milk
- Dash of vanilla
Instructions
- In the bowl of a stand mixer, combine water, sugar, eggs, oil, starter, and 200 grams of the flour. It will be very wet. Let it sit for about 45 minutes.
- Add in the remaining flour and salt and mix for 7-10 minutes. Start with 650g of flour, and then after 5 minutes of mixing if it is still very sticky, add additional flour.
- After mixing, make the dough into a round ball and put it into a lightly greased bowl.
- Let dough rise covered at room temperature for 4 hours and then put into the fridge overnight.
- The next morning, divide the dough into equal portions. I weighed them into 50g portions. But you can divide the dough into four and then divide each of those into 8.
- Shape as desired, braids, or knots are fun.
- Let them rise for 2-4 hours until nice and puffy.
- Preheat oven to 375 degrees and bake for 10-12 minutes. They will be fairly white, but the bottoms should be golden but do not overcook, or they will get dry.
- Let cool and top with buttercream and nuts or roasted rhubarb buttercream.
- Preheat oven to 375 degrees. Dice rhubarb, place on parchment paper on baking pan, and sprinkle with sugar and pinch of salt. Let roast in the oven for about 15 minutes. Let cool.
- Once rhubarb is cool, combine butter, powdered sugar, cinnamon, cream, and vanilla in the bowl of a stand mixer. Mix until smooth (about 5 minutes), scraping down the sides of the bowl as needed.
- Add in the roasted rhubarb, and mix for another 2 minutes.