Ice Cream Cone Buns

Ice Cream Cone Buns

My kids absolutely loved it when I baked bread in ice-cream cones.

Ingredients: 6 ice cream cones

Bread (strong) flour
150 g
1 1/2 tablespoons
1/3 teaspoon
Unsalted butter
15 g
Instant dry yeast
1 teaspoon
105 ml
Rum raisins
60 g
Ice cream cones


1. If kneading the dough with your hands, bring the unsalted butter to room temperature. Heat the milk to warm to the touch.
2. Make the dough using a bread maker or your hands. (Mix in rum raisins during the process.) If kneading by hand, let rest for 25 to 35 minutes.
3. Divide the dough into 6 pieces and roll them up. Place a tightly wrung out towel on top and let rest for 5 minutes at room temperature.
4. Roll up the dough again, roll out the seam part a little and shape into a teardrop (if you can, try to make it so that the raisins are visible!)
5. Insert the dough into the ice cream cones and arrange on a baking pan. (If you just place them on their own, they will fall so try putting them into pudding cups).
6. Place a tightly wrung out towel on top and let rest. (Just as a reference: 30 minutes in an oven set on 'rising')
7. Bake for 10 - 15 minutes in a 190℃ preheated oven.
8. I use these ice cream cones. One box has 12 cones.

Story Behind this Recipe

I saw a recipe for buns in ice cream cones in a cookbook and came up with my own recipe based off that.