Swedish Butter Horns

Recipe from Mazie and/or Janet Christensen Clark.

2 cakes yeast. Break up and mix with 3 TB sugar.
1 pint cold milk
2 large eggs, beaten
½ TB salt
½ cup sugar
1 tsp cardamom
5 cups flour (for dough)
1 cup flour (to roll out dough)
¾ lb butter

Mix cold milk, sugar, salt, cardamom, yeast, and eggs. Add 5 cups flour gradually working the dough well. Turn dough out on floured board and knead well. Then roll out to about 12 x 24 inches. Mark this sheet with back of a knife into 3 equal sections. (Do not cut dough.)

Spread 1/3 of butter over the middle and right-hand sections. Fold left section over the middle section, and fold right section on top. The dough is now rolled out to original size of 12 x 24. Keep board well floured. Now mark dough into 4 sections and butter the two middle sections with half of the remaining butter. Fold the two outside sections over to meet in the middle, then fold the one half over the other, making 4 thicknesses. Now for the third time roll the dough out to the original size of 12 x 24. Mark in 3 sections as at first, and butter and fold as at first. Butter is now all used up.

Roll out to original size keeping edges straight. Dough should be about ½ inch thick. Cut with a sharp knife into strips 2/3 inches wide. These strips are then twisted about 5 or 6 times and placed on baking sheet in any shape desired. Let rise in a cool room (if too warm, the butter will melt and the rolls will not be fluffy or flaky.) Take care to keep dough cool while working with it. The butter should not be spread too close to the edges or it will be forced out during the rolling process.

Allow 2 to 3 hours to rise. When rolls are very light, brush with beaten egg to which a little cream has been added and sprinkle with sugar and chopped nuts. Bake at 475 degrees for 7 or 8 minutes. Makes about 3 dozen. May be decorated with cake filling if desired.