Friday, May 6, 2011

Bread Cones

I saw this recipe awhile ago and bookmarked it for further exploration later. For some reason, this seems like such a fun spring idea. Maybe making the cones and putting some delcious chicken salad in them. I can see a picnic or luncheon with the ladies. The one thing about this recipe is that they use small metal cones to wrap the dough around. I don't know about you, but I loaned all my fancy metal cones out and never got them back (okay, I never really had any to start). I did find that one suggestion was to use sugar ice cream cones and wrap foil around them, THEN wrap your dough around the foil. Another woman tried using cardstock (she used old brochures mailed to her). She wrapped them in the shape of a cone and then wrapped the foil around them. Then wrapped her dough around the cone. She said it worked fine. So now I have given you some inexpensive options. Here is the recipe below, and is the site the hosted it. They have detailed step by step directions with pictures. Which makes it a little easier I think. Also, HERE is the recipe card version.

Bread Cones:



  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons oil
  • 1/4 cup sugar
  • 1 beaten egg
  • 1 1/2 teaspoon salt
  • 2 1/4 teaspoon instant yeast
  • 3 1/2 to 4 cups bread flour

Egg Wash:

  • 1 egg
  • 1 tablespoon milk


Pour milk and water into a saucepan and heat to a scald. Pour this into a large bowl, allow to cool to lukewarm. Add in oil, sugar and salt; mix with a wooden spoon till well blended. Add in beaten egg and 2 cups of flour; mix till smooth with a wooden spoon. Add in instant yeast and mix. Allow to sit for 10 minutes uncovered. Now, start to slowly add in more flour. When the mixture becomes to hard to mix, pour out onto a well floured surface and knead in more flour for 8 minutes. The dough will become smooth and elastic. Add just enough flour that the dough no longer sticks to your hands while kneading. 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 with oil. Cover with plastic wrap and allow to rest till double in bulk, about 1 hour. 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. Allow to rest for 5 minutes. Take each piece and roll into a 36 inch rope. Roll ropes around the greased 6 inch cream horn tubes. Place onto a cookie sheet lined with parchment paper and cover with plastic wrap. Allow to rest for 30 minutes. Bake in a preheated 350 degree oven for 20 - 22 minutes or till golden brown. Place onto a wire rack and allow to cool for a couple minutes before removing the tubes.

I would be curious if you could take this same technique and maybe try it with your favorite dough. If anyone does this, let us know how it works. Good Luck!

No comments: