Somebody suggested that I might like to make some bread cones. I hadn’t really thought about it until then, but set about looking to see some. I watched a few videos and decided that they would be quite simple to make and a novel way to eat lunch.
As ever, with bread, the recipe takes a little time, but not too much effort, if you have a stand mixer. The result is a very pleasing bread, in the shape of cones that you can fill with sweet or savory fillings of choice.
To create cones I used two sheets of A4 paper, rolled into a cone and then covered with aluminium foil. I had to make 8 and found it quite easy, once I had the method sorted out. The important thing was to roll the paper into the foil in such a way that the foil could be tucked into the top to ensure no loose edges.
I was very pleased with how the bread and the cones turned out, so a total success, in my opinion.
- 500g strong white flour( plain flour would be fine)
- 8g dry active yeast (a 7g sachet is ok, just prove for a little longer)
- 2 medium eggs(large in USA)
- 60g butter, just about melted
- 22g caster sugar
- 5g salt
- 220ml lukewarm milk
- 1 egg for egg wash
- sesame seed for sprinkling over the top
- Put a teaspoon of sugar into the milk and then add the dry active yeast and give it a stir.
- Leave the mixture to stand for 5 minutes, so the yeast starts to activate and become frothy.
- In the bowl of a stand mixer(you could do this all by hand, but it is more work) place the flour, salt and sugar.
- Make a well in the centre and add the eggs and the milk mixture.
- Beat, with the dough hook attached, until the mixture is combined.
- Add the melted butter and beat for 7 or 8 minutes until you have a soft, smooth and slightly sticky dough.
- Turn out onto a lightly floured surface and form the dough into a ball.
- Place in a lightly oiled bowl and cover.
- Leave to prove for 1 hour, so that it doubles in size.
- While the dough is rising make the 8 cones. Take two sheets of A4 paper and create a cone, starting at almost half way down the long side.
- Take a sheet of aluminium foil, slightly larger than the A4 paper. As per my video, below, roll the cone into the foil and tuck in at the top, so you still have the cone shape, now covered.
- After 1 hour turn the dough out and knock back, to release the air.
- Cut into 8 roughly equal pieces and leave to rest for 5 minutes.
- Roll each piece into a length of about 30 inches.
- Then roll each length around the outside of a cone, pressing the end of the dough into the rest to keep it in place.
- Place the cones, with the pressed end downwards, onto a baking tray. I got 4 on each tray.
- Leave to rest for 20 minutes, covered with a tea towel, while you preheat the oven to 200C/180C Fan/400F
- Brush each bread cone with beaten egg and sprinkle sesame seeds(or anything you like).
- Bake in the oven for 15 to 18 minutes until they are a nice shiny, golden colour.
- Remove from the oven and withdraw the cones from the middles and place the bread cones on a wire rack to cool completely.
- Fill with whatever filling you choose.