Bread Cones




Introduction: Bread Cones

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These cute and yummy bread cones are awesome. Stuffed them with a quick salad made of leftover chicken tikka and stuffed into the cones. You can fill them with anything you want.


1 1/2 cups all-purpose flour
1/2 cup milk (slightly warm)
1 tbsp. milk powder
Some water, warmed slightly (if needed)
2 tbsp. slightly beaten egg (you can reserve the rest for applying on the cornets before baking as an egg wash)
1 1/2 tbsp. sugar
1 tbsp. oil
2 tbsp. melted butter
1 tsp. instant yeast
1/2 tsp. salt

Making cone molds:

All you need is some manila paper or any semi-hard paper. Cut into rectangles and roll them up into cones, you can then staple them to maintain the conical shape. Then cut up a piece of foil and wrap it around the cone to prevent the paper from burning in the oven. Tuck the foil from the top opening of the cone to hold it in place, but you don't have to line the inside of the paper cones, just the outsides.

You can then re-use these cone-molds a couple of times, you will just need to change out the foils and use new ones for the next batch.

Before baking using them, you will need to grease the molds preferably with butter to make sure your bread does not stick to the molds.

To shape the bread, roll pieces of dough into long ropes. Starting from the bottom tip of the cone mold, start rolling the 'rope' round and round keeping the spirals close to each other. Then bake as per the recipe.


Sieve the flour, and then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the warm milk. Start kneading together and gradually add the warm water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover and let it rest for an hour until it doubles in size. Cut the dough into 5 or 7 pieces depending on the size you want your cones. Make sure they are all about the same size. Shape them into balls, then cover and set them aside to rest for 15 minutes.

Roll each piece of dough into a rope. Roll the dough ropes around the greased cone mold tubes, then cover and let the cones double in size. Brush with the egg glaze and sprinkle with sesame seeds. Bake in a preheated oven at 180 degree C for 18 minutes or till golden brown.

Place onto a wire rack and allow to cool for a couple minutes before removing the cones. Stuff the cones with whichever filling you like and enjoy!! :)

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    7 years ago

    easy to make. love the technique


    8 years ago

    What a marvelous idea! I love the creative idea of a stuffed sandwich.


    8 years ago on Introduction

    Once you have wrapped the dough around the cones for the second rise are the cones standing pointy side up or are the cones resting on their side? Same for baking, do they lay down on a side or stand on the opening of the cone?


    Reply 8 years ago on Introduction

    it should b kept pointy side up :) so that you don't flatten the sides. hope this helps