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Categories:Viewed: 81 - Published at: 2 years ago
Ingredients
- 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
Method
- 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.
