butterhorns

2 cups flour
½ cup butter
3 tbs sugar
2 tsp lemon zest
1 tbs dry active yeast
1 tsp sugar
½ cup lukewarm water
1/3 cup milk
1 egg
¼ cup butter, softened

Using a pastry blender, cut first four ingredients into crumbs. Set aside. Bring milk to boil; set aside to cool. When lukewarm, whisk in egg. Dissolve sugar in water, then add yeast and let proof for 10 minutes in a warm place. Add to milk and egg mixture. Pour over crumbs and, using a fork, mix together until just evenly moistened. Cover with plastic wrap and leave in fridge overnight, or for several hours (this will create a very tender dough).

Turn out onto a floured surface and knead to form a soft dough (about a dozen turns). Roll dough into a 16-inch circle. Spread surface all over with softened butter. Cut circle into 12 equal wedges. Roll up each wedge, beginning from wide end. Place on a baking sheet, lined with parchment paper, about 3-inches apart. Cover with a clean kitchen towel and leave in a warm place to rise for an hour, or until doubled in size. Bake at 350 degrees for 10-15 minutes, until just golden brown. Let cool and, using a piping bag, drizzle with cream cheese frosting.

Cream Cheese Frosting
4 oz cream cheese, at room temperature
4 tbs unsalted butter, at room temperature
1 tsp vanilla extract
1 ½ to 2 cups confectioner’s sugar

In a large bowl, with an electric mixer, beat together cream cheese, butter and vanilla on medium speed, about 2 minutes. Beat in confectioner’s sugar, ½ cup at a time, scraping sides of bowl as needed, to make a smooth, somewhat stiff frosting.