These light and fluffy bread cones are made up of refined flour and are extremely easy to prepare. Flour composition can be changed to 175 gms. of whole wheat flour and 75 gms. of refined flour. White sesame seeds and nigella seeds on bread cones add to their flavor. I have used kulfi cones (aluminium ones) for shaping them. I used them as pav bhaji cones and cheesy pizza cones. My kid loved these bread cones. Yours will too 🙂
These bread cones can be flavored with garlic and herbs like oregano, rosemary etc. These bread cones will remain fresh for 3-4 days. So, you can prepare them in advance and store them. Fill them with your favorite stuffing and gobble them up.
Yields: 6 Bread Cones
- 250 Gms. Refined Flour
- 1 1/2 Tsp Dry Yeast
- 1 Tsp plus 1 Tsp Sugar
- 1 Tsp Salt
- 75 Ml Milk
- 100 Ml Water
- White Sesame Seeds (For Sprinkling)
- Nigella Seeds (For Sprinkling)
- 2 Tbsp Oil
- Butter (For Brushing cones)
- Dissolve yeast along with 1 tsp sugar in 50 ml. lukewarm water and set it aside for 8-10 minutes till a layer of froth appears on top. Always cover the yeast bowl or put it at a dark place.
- Transfer refined flour, salt, remaining sugar and yeast mixture to a big bowl.
- Knead a soft dough using food processor/stand-mixer. Add milk, remaining water and oil for kneading dough.
- Transfer dough to clean kitchen slab for further kneading.
- Stretch the dough back and forth using palm. Repeat this process for 2-3 minutes.
- Gently poke dough with your finger. If indentation fills quickly, it is an indication that dough has been sufficiently kneaded.
- Transfer dough to a greased bowl and cover it with a warm wet cloth/cling foil. Greasing a bowl will ensure that dough does not stick to its surface while removing.
- Keep it at a warm place for an hour so that dough can double itself. You can put bowl inside a cupboard or microwave.
- Once dough is doubled, punch it to remove gas bubbles formed by yeast during rising process. Dough is ready to be shaped.
- Cover each kulfi mould with aluminium foil.
- Divide dough into 6 portions. Roll each dough portion into long ropes.
- Roll dough rope onto mould in spiral fashion, starting from narrow tip of the cone mould.
- Place them on a baking tray and allow them to rest till doubled.
- Gently brush with milk and sprinkle white sesame seeds and nigella seeds.
- Bake at 210°C for 20 minutes in a preheated oven.
- Brush Bread cones with butter and place them on a wire rack to cool down.
- Once cooled, gently remove cone mould along with aluminium foil.
- Stuff them with your favorite filling and relish scrumptious bread cones.