Bread Cones

Rate this recipe 
4.4
Average: 4.4 (5 votes)
Servings 
5 big cones or 7 small cones

These cute and yummy bread cones are awesome. Stuffed them with a quick salad made of leftover chicken tikka (I just shredded the tikka into chunks), salad, onions, cucumber, carrots, boiled potato cubes, some mayo and ketchup, a bit of lemon juice...all mixed together and stuffed into the cones. You can fill them with anything you want.

For the dough, I used a small variation of my trusty honeycomb bread dough. No other dough beats this one!

Ingredients
1 1/2 cups
all-purpose flour
1/2 cup
milk
(slightly warm)
1 tbsp
milk powder
some water, warmed slightly
(if needed)
2 tbsp.
slightly beaten egg
(you can reserve the rest for applying on the cornets before baking as an egg wash)
1 1/2 tbsp.
sugar
1 tbsp.
oil
2 tbsp.
melted butter
1 tsp.
instant yeast
1/2 tsp.
salt
Instructions 

Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and butter and the egg, and mix together. Now add all the warm milk. Start kneading together and gradually add the warm water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.

Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover and let it rest for an hour until it doubles in size. Cut the dough into 5 or 7 pieces depending on the size you want your cones. Make sure they are all about the same size. Shape them into balls, then cover and set them aside to rest for 15 minutes.

THIS is the step by step of how to shape the dough on the molds to form the perfect cone shapes.

Roll each piece of dough into a rope. Roll the dough ropes around the greased cone mold tubes, then cover and let the cones double in size. Brush with the egg glaze and sprinkle with sesame seeds. Bake in a preheated oven at 180 degree C for 18 minutes or till golden brown.

Place onto a wire rack and allow to cool for a couple minutes before removing the tubes. Stuff the cones with whichever FILLING you like and enjoy!! :)

 

Comments

here the measurement of cups is teacups or the measuring cup...plz notify thanks

assalamualaikum,thnks for the reciepe i tried it.it turned out very well.

i wanna try this but how about rolling the dough around a cream horn casing thanx alot for the great reciepes

admin_2's picture

Hi, yes always preheat the oven. Maybe you overbaked them or did not preheat. Temperature is noted in the recipe.

You have an AMAZING selection of recipes from a diverse array of cuisines - I am awed and plan to try a bunch of your recipes soon for my own blog...Thanks for the inspiration!!!!

How long will the bread last if I want to make it in advance? Will it get hard after a day or two?

admin_2's picture

If wrapped well they can last up to 2 weeks in the freezer.

Assalam Fauzia
Thanks again for taking time to share ur recipes.
Just want to know..the bread cones, are they eaten hot or cold?
And i already have the cone molds, do i need to grease them before rolling the dough?

admin_2's picture

W/Salaam, they are tastier when slightly warm, and yes you need to grease them so the dough doesn't stick to the molds.

Thanks for ur reply.
I have an iftaar party tomorrow and i'll try the bread cones.
Will let u know about the results

To day i tried bread cones with chicken filling .they turned ot really well and everyone luved it.thanks alot fauzia.

Dear fauzia your recipes are ammazing today i have tried bread cones hope they turn out well.instead of flour can we make these recipes with whole wheat atta or notsuch as to make pizza dough .fishbread or rose buns etc.do reply me soon.while baking which rod should we switch on.

admin_2's picture

Yes you can use whole wheat. Not sure what make of oven you have, mine turns on the heat automatically as needed.

Hi Fauzia
I tried making these..I tried ur rose buns as well but I dunt know they were hard.i am using electric oven..for how long it should be baked in that n do I need to preheat? What should be the temperature nd both grills? Y it gets hard?

UR PIC OF THE RECIPE IS NOT OPENING :(

admin_2's picture

Just checked, it is working ok. Please refresh.

my dough came out loose .what can i do now?

admin_2's picture

Add a bit more flour.

aslkm ........i added bt still a bitloose .. any oder way?

admin_2's picture

No other way, it sounds like you added too much liquid, next time add the liquid a little at a time whilst kneading so as to judge how the consistency of the dough is. The dough should be soft but not too much that it cannot be handled. If it is still too soft, add a bit more flour, although adding too much flour might end up making the final result hard after baking.

I am not able to find instant yeast ,what do I do. I have active dried yeast can I add that ,if so how much. Thank you...

admin_2's picture

You can use dry yeast, please refer to this note: Yeast

Thank you for posting such awesome receipes on the web. I just tried the cones and they turned out awesome and were finished as soon as they were put on the table. I

Can I omit the egg portion and is there a substitute for the egg portion?

admin_2's picture

Thanks yes you can omit the egg, use 2 tbsp yoghurt in it's place.

Assalamualaykum, is there an alternative to using milk powder?

admin_2's picture

W/Salaam, you can omit it if you do not have it.

Salam fauzia. I made this its turn out well.but I want more soft.
So can I use ur bun dough for this cone instead of bread dough?

Hi I m loving ur recipes I tried this out today but problem is when I baked the bread cones why did it come out crispy n dry without getting soft?

admin_2's picture

Hi thanks. Did you overbake the bread? Did you preheat your oven before baking?

Aoa i ve tried many of ur delicious recipes cud u plz upload recipe of sum sweet creme filling of bread cone instead of chocolate one

admin_2's picture

Thanks, will do inshaAllah.

HI how can i store this and how many days?

admin_2's picture

Wrap them well after baking (do not fill them) then freeze for up to 2 weeks. Thaw them out, warm them up and fill before serving.

Aoa Fauzia
I am still confused about how to remove the cones

admin_2's picture

Don't be. The dough is just wrapped on top of the cones so after baking all you need to do is pull the cones out.

I tried this recipe..it's awesome!jazakillahu khaira..

plz fauzia reply me as soon as possible i wanna made bread cones but i dont know how to make molds cuz ur link is not opening plz hlep me plz...

admin_2's picture

All you need is some manila paper or any semi-hard paper. Cut into rectangles and roll them up into cones, you can then staple them to maintain the conical shape. Then cut up a piece of foil and wrap it around the cone to prevent the paper from burning in the oven. Tuck the foil from the top opening of the cone to hold it in place, but you don't have to line the inside of the paper cones, just the outsides.

You can then re-use these cone-molds a couple of times, you will just need to change out the foils and use new ones for the next batch.

Before baking using them, you will need to grease the molds preferably with butter to make sure your bread does not stick to the molds.

To shape the bread, roll pieces of dough into long ropes. Starting from the bottom tip of the cone mold, start rolling the 'rope' round and round keeping the spirals close to each other. Then bake as per the recipe.

can i use ice cream cones instead of manila paper or hard paper..cuz i watched vedio on youtube and someone use icecream cones for molds...

admin_2's picture

Never tried using ice cream cones, won't the dough stick to them?

no it won't...

she covered ice cream cones with foil .

admin_2's picture

Ok, that makes sense.

yup

Jazak Allahu Khair for wonderful dough recipe. It turned out fantastic! Just was wondering, to save the labour, would you think it will be ok just to roll out this dough and cover moulds with it? Would it still be possible to stuff things in it when baked?

admin_2's picture

Yes that should be fine although it will not have the same appearance as these.