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Ice Cream Cone Buns

150 grams Bread (strong) flour
1 1/2 tbsp Sugar
1/3 tsp Salt
15 grams Unsalted butter
1 tsp Instant dry yeast
105 ml Milk
60 grams Rum raisins
6 Ice cream cones


If kneading the dough with your hands, bring the unsalted butter to room temperature. Heat the milk to warm to the touch. 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. 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. 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!) 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). Place a tightly wrung out towel on top and let rest. (Just as a reference: 30 minutes in an oven set on 'rising') Bake for 10 - 15 minutes in a 190C preheated oven. I use these ice cream cones. One box has 12 cones.

Source: cookpad.com