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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
Sugar
1 1/2 tablespoons
Salt
1/3 teaspoon
Unsalted butter
15 g
Instant dry yeast
1 teaspoon
Milk
105 ml
Rum raisins
60 g
Ice cream cones
6

Steps

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.