DIY Bread Cones!
These cute and yummy bread cones are awesome. Stuff them with a quick salad made of anything!
This recipe comes from a site called http://www.cookingbread.com/ So when I came across the Bread Cone Recipe, I instantly knew I would try it. I thought it was so elegant and pretty…perfect for bridal showers, birthday parties, reunions, potlucks, picnics or any other special occasion. There was one problem, I didn’t have any cream horn tubes to make these…so Icame up with my own idea, using cardstock (or in my case mailing flyers). I covered the flyers with aluminum paper and they worked like a charm. If you have the cream horn tubes, use those instead. I love these bread cones…delicious and unique.
1/2 cup milk
1/2 cup Water
3 tablespoons oil
1/4 cup Sugar
1 egg; beaten
1 1/2 teaspoon Salt
2 1/4 teaspoon instant yeast
3 1/2 cups bread flour; (I used only 3 1/2)
1 tablespoon milk
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 🙂
Making The Cones
Make the cones out of card stock paper material or fliers that are a bit 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 times 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!
By the way, they freeze very well. 🙂
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