I remember the first time I used “instant yeast”, I got to make my first time no knead baked Pretzels. They baked out really well, but once they cooled down they ended up really hard and I was so mad and swore never to use yeast again.

Probably I was overreacting on the yeast, so I decided to try a different approach on using yeast and baking some kind of bread – hence acquiring the best results that could be.

Let’s get started with ‘Making Bread cones”

Prep time: 1 hr – 40 mins   Bake time: 20 min  = 2 hrs

MAIN INGREDIENTS:

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  • 4 cups of all purpose flour
  • 1/4 cup of brown sugar
  • 1 tea spoon of salt
  • 2 -1/4 tea spoon of instant yeast
  • 1 egg -beaten
  • 1/2 cup of milk
  • 1/2 cup of water
  • 3 Tablespoons of vegetable oil /OR/ melted unsalted butter

Garnish

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  • 1 egg
  • 1 Tablespoon of milk
  • Sesame seeds

Others:

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  • 8 pieces of A 4 size printing paper
  • 8 pieces of aluminium wrap foil

INSTRUCTIONS:

  1. In a large bowl, mix together = the flour + salt + sugar. Slightly warm – water + milk together {DON’T BOIL OR SIMMER}. Once warm, switch off the heat and add in the yeast mix them together and let it sit for 5 mins. Add the yeast mix with the flour to form a sticky dough. Add in the vegetable oil /melted butter until smooth and soft. Cover the dough with a clean kitchen towel in a warm area for 1 hour.

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2. As we wait for the dough to double in size, let prep the paper/aluminium cones. You will need 8 pieces of A 4 sized papers and 8 pieces of aluminium wrap foil. Take two A 4s and cut a larger aluminium foil. First make a cone shape with the A 4 papers then wrap it with the foil. repeat the steps in making 8 other pieces.

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3. After 1 hour, the dough has doubled in size, smells boozy and its very soft and thready. Punch out the dough to allow the air out. Generously flour the counter top and lightly kneed the dough then divide it into 8 pieces.

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4. Pre heat the oven to : 200 Degrees Celsius. Roll out the dough one by one to at least 30 inches long and roll the roped dough’s on the cones – allow them to rest for 20 min before baking. Apply the egg wash with a brush on the bread cones , sprinkle sesame seeds on each cone and bake in the over for 20 mins. -Until golden brown.

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After 20 mins of baking:

Final outcome:

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They are super soft, moist and taste really good.

You can always making filling for them: veggie, meat, scrambled egg filling, it can act as an ice cream cone -with ice cream. I mean it can be pretty much what you want it to be.

Much Love

TD.

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Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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Comments ( 2 )

    • Tastie Dine

      Don’t be the judge of your cooking. Practice is indeed perfect. I actually watch alot of videos on YouTube and I cram the procedure, then practice it. Its that simple.

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