These fluffy, yummy bread cones are amazing. Stuffed them with a egg salad or cranberry chicken salad and stuffed into the cones, it would taste even more better for sue!
1/2 cup milk, lukewarm
1/2 cup Water
3 tablespoons oil
1/4 cup sugar
1 egg, beaten
1/2 teaspoon Salt
3 teaspoon instant yeast
4 cups bread flour
1 tablespoon milk
In a large bowl mix lukewarm milk and water. Add in oil, sugar and salt, mix everything well together, use wooden spoon.
Add beaten egg, instant yeast and 2 cups of flour, mix well.
Cover with a towel and let it rise for about 15 minutes in a warm area.
Next, slowly add in more flour. I added 2 cups of flour. I kneaded the dough for 3-4 minutes.
Then, 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 size, about 1 hour.
Punch dough down and on a floured surface divide into 8 equal parts. Roll each piece of dough into an about 30 cm rope, roll the dough ropes around the greased cone mold tubes, then cover and let the cones double in size. ***I didn’t have cone mold tubes in hand so I made myself with aluminum foil.
Meanwhile you can preheat the oven to 350 F.
Thoroughly whisk the egg with 1 Tbs. water/milk and brush all over each cone. Sprinkle poppy or sesame seeds (if using) on the rolls.
Bake for about 16-18 minutes until golden brown.