Friday, January 30, 2015

Bread Cones

  • Dough:
  • ½ cup milk
  • ½ cup water
  • 3 Tbs vegetable oil
  • ¼ cup sugar
  • 1beaten egg
  • 1-1/2 tsp salt
  • 2-1/4 tsp instant yeast
  • 3-1/2 to 4 cups flour
  • Egg Wash:
  • 1 egg
  • 1 Tbs milk
  • Heat water and milk in microwave to scalding (not quite boiling)
  • Pour into mixing bowl, and allow to cool slightly so you don’t kill the yeast.
  • Add oil, sugar, and salt. Mix until well blended.
  • Add in beaten egg and 2 cups of the flour, mixing well.
  • Add in instant yeast and mix well.
  • Allow to sit about 10 minutes uncovered.
  • Now, start to slowly add in more flour.
  • When dough starts to clear the sides of the bowl, allow it to mix for about 8 minutes. (or knead by hand at this point)
  • Add a tablespoon of oil to a clean bowl, tipping to coat bottom.
  • Place dough into bowl, flipping to coat both sides with oil.
  • Cover with plastic wrap and allow to rest till double in bulk – about 1 hour.
  • Remove dough and knead a few times to release bubbles.
  • Cut the dough into 8 – 12 pieces (depending on the size you desire)
  • Allow to rest about 5 minutes.
  • Take each portion and roll into a rope from 24 – 36” long (depending on the size of your tubes)
  • Roll ropes around the greased cream horn tubes, starting at the bottom as shown.
  • Place on a baking sheet lined with parchment (or silpat liner)
  • Cover with plastic wrap and allow to rise for about 30 minutes.
  • Brush with egg wash, and sprinkle with sesame seeds and/or poppy seeds if desired.
  • Bake in a preheated 350° oven for between 18 to 22 minutes – watching closely for overbrowning.
  • Place on wire racks to cool completely before removing tubes.
  • Fill cooled bread cones with sandwich filling as desired.

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