Bread Cones

• Vegetarian

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 3 1/2 cups Flour
  • 2 1/4 tsp Instant yeast
  • 1 1/2 tsp Salt
  • 1/4 cup Sugar

• Oils & Vinegars

  • 3 tbsp Vegetable oil

• Dairy

  • 9/16 cup Milk

• Liquids

  • 1/2 cup Water

Found on easydinnerrecipes101.com

Ingredients

• 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

Directions

• 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.

Nutrition