In a small bowl, mix the yeast, 1 teaspoon of the C&H® Organic Raw Cane Sugar with ¼ cup warm water. Let sit for 10 minutes until foamy.
Cut the chilled butter into cubes and add to the standing mixer with the all-purpose flour. Beat together until a mealy dough appears and the butter is no larger than grains of rice.
Add in the yeast mixture, milk, egg, remaining sugar, and salt. Beat together on medium speed until you no longer see any flour, about 1 minute. Cover the bowl with plastic wrap and place in the fridge to set for 4 hour and up to 24.
For the filling, mix the cream cheese, walnuts, orange zest, and C&H® Organic Raw Cane Sugar until uniform. Set aside.
Line a small baking sheet with parchment paper.
Generously dust a clean surface with four and dust the dough with flour. Roll out into a 12x12 square. The dough will be sticky but just dust extra flour as needed.
Cut the dough into 6 even strips. Loosely twist each strip of dough then roll into a spiral. Place onto the prepared baking sheet.
Spoon about 2 tablespoons of the filling into the center of each butterhorn. Cover and let rest at room temperature for 1 hour.
Preheat the oven to 350 °F.
Mix the icing ingredients together and set aside.
Bake the butterhorns for 14-16 minutes until the dough looks set but before it turns golden.
Drizzle on the icing over the still warm butterhorns and sprinkle with the additional walnuts. Serve warm.
1. Keeps up to 3 days, covered, at room temperature.
2. The dough will be sticky, resist the urge to add more flour to the dough. The wet dough makes a pillowy/soft butterhorn.
3. The turmeric in the icing adds a beautiful orange color but can be omitted if you don’t have any on hand.
4. If you’re unsure if the butterhorns are done, insert the center with a thermometer. Like most enriched doughs, it’s finished at 190 °F.
5. The icing should be drizzle-able but not liquid. Add more C&H® Powdered Sugar if it’s too thin or orange juice if it’s too thick.