Bread cones

Bread cones

Cônes de pain

By
From
Luke Nguyen's France
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125ml milk
60ml vegetable oil, plus extra for greasing
55g sugar
1 1/2 teaspoons sea salt
1 egg, beaten
500g plain flour
2 teaspoons dried yeast
or 7g sachet of dried yeast
butter, for greasing
sesame seeds, for sprinkling

Egg wash

Quantity Ingredient
1 egg, beaten with 1 tablespoon milk

Method

  1. Bring the milk and 125 ml water to a simmer in a small saucepan, then pour into a mixing bowl and allow to cool. Add the vegetable oil, sugar and sea salt, stirring until combined.
  2. Add the egg and 300 g of the flour, then mix again. Add the yeast and continue mixing. Now let the dough rest for 15 minutes.
  3. Once the dough has rested, gradually begin to add the remaining flour. When the dough begins to clear the side of the bowl, tip it out onto a floured bench and knead for 10 minutes.
  4. Now add an extra tablespoon of vegetable oil to a clean bowl, coating the entire bowl with the oil. Place the dough in the bowl, flipping it around again and again to ensure all the dough is smeared with the oil. Cover with plastic wrap and rest for 1 hour.
  5. Remove the dough from the bowl and knead until there are no more bubbles in it; this should only take a few minutes. Cut the dough into eight pieces and allow to rest for a further minute.
  6. Rub eight cream horn moulds, each about 15 cm long, with butter. Take each portion and roll into round, thin, rope-like strips, about 40 cm long. Starting from the base of each cone, wrap the dough strips around the outside of the cone, until the entire cone is covered. Trim off the excess dough, then carefully remove the cones from the moulds and place on a baking tray lined with baking paper. Cover with plastic wrap and leave to rise for another 30 minutes. Meanwhile, preheat the oven to 180˚C.
  7. Brush the bread cones with egg wash, then sprinkle with sesame seeds. Bake for 20 minutes, or until browned. Remove from the oven and cool on wire racks. The cones can be made a day ahead, and any leftovers frozen for up to 2 weeks.
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