Bread Cones
Bread Cones are a delectable and distinctive bread that graces any special occasion. The crispy outer layer gives way to a fluffy inner core, captivating your taste buds.
Bread Cones are a delectable and distinctive bread that graces any special occasion. The crispy outer layer gives way to a fluffy inner core, captivating your taste buds.
- Carbohydrate 71.977774624625 g
- Cholesterol 0 mg
- Fat 21.875587321716 g
- Fiber 2.66484234238418 g
- Protein 11.8409724778974 g
- Saturated Fat 1.55571823992306 g
- Serving Size 1 1 Serving (151g)
- Sodium 3.52230197413916 mg
- Sugar 69.3129322822408 g
- Trans Fat 1.42658198109876 g
- Calories 535 calories
Step-by-step
- Pour the milk and water into a saucepan and heat to a scald.
- Pour this into a large bowl (I used my kitchen aid bowl since I was going to knead it using the mixer), allow to cool to lukewarm.
- Add in the oil, sugar and salt; mix with a wooden spoon till well blended.
- Add in the beaten egg and 2 cups of flour; mix till smooth with a wooden spoon.
- Add in the instant yeast and mix.
- Allow to sit for 10 minutes uncovered.
- Now, start to slowly add in more flour. I added 1 1/2 cups...a total of 3 1/2 cups of flour.
- I used my Kitchen Aid to do the mixing...I kneaded the dough for 6-8 minutes.
- Add a tablespoon of oil to a clean bowl and place the dough into the bowl.
- Turn over a few times to lightly coat all sides of the dough with the oil.
- Cover with plastic wrap and allow to rest till the dough doubles in bulk, about 1 hour.
- While the dough is rising, make the cones. That is if you don't have any. If you do...ah, take a break:)
- Make the cones out of card stock paper material or fliers that are a bit more sturdier.
- Tape the cones and then cover them well with aluminum foil, so that no paper shows. Set them aside.
- Remove dough and knead a few time to release the gas.
- Now cut the dough into 8 pieces.
- Use a scale to make sure each piece is equal in weight (I didn't do this since I don't have a scale).
- Allow the dough to rest for 5 minutes.
- Take each piece of dough and roll into a 36 inch rope.
- Roll the dough ropes around the greased 6 inch cream horn tubes.
- Place onto a cookie sheet lined with parchment paper and brush with the egg glaze.
- Sprinkle sesame seeds or poppy seeds (or both).
- Cover with plastic wrap.
- Allow to rest for 30 minutes in a warm environment.
- Bake in a preheated 350 degree oven for 20 - 22 minutes or till golden brown (mine took about 18 minutes).
- Place onto a wire rack and allow to cool for a couple minutes before removing the tubes.
- Fill them with your favorite filling and enjoy!
- They freeze very well.
Forming the Dough Ropes
Rolling enriched dough into a continuous thirty-six-inch strand requires consistent pressure to avoid thin spots that will snap during winding. Bread flour provides the necessary gluten strength for this elongation without tearing. Wrap the strands tightly around grease-coated metal molds or foil-wrapped card stock, overlapping the edges slightly to prevent gaps from forming during the final thirty-minute proof.Managing the Scald and Yeast
Heating milk and water together denatures whey proteins that otherwise weaken gluten development. Cool this liquid until it registers lukewarm—ideally between 105 and 110 degrees Fahrenheit—before introducing instant yeast. Adding yeast to liquids exceeding 120 degrees kills the culture completely, halting fermentation before the first rise begins in the covered bowl.Baking and Serving Strategies
Bake these shapes at 350 degrees Fahrenheit for eighteen to twenty-two minutes until the exterior develops an even golden hue. Cool the baked dough on a wire rack for precisely two minutes before gently twisting out the interior molds to prevent structural collapse. Pair these hollow shapes with savory fillings like chicken salad or dense dips, utilizing their contrasting textures immediately while the crust remains crisp.
