Rye Bread Cones
Every now and again, I need to venture away from all the crazy vintage recipes and remind myself that I am a professional pastry chef. Don't get me wrong, Jell-O has its place but I wouldn't classify it as a culinary masterpiece. There for, to challenge my sweet little pastry heart I took on these twisty rye bread cones
Bread dough has a way of making me super happy. I love taking it from a little ball of dough and watching it grow into this beautiful creation.
Rye Bread Cones
1/2 c milk
1/2 c water
3 Tablespoons oil
1/4 c sugar
1 egg beaten
1/2 teaspoons salt
2 1/4 teaspoons instant yeast
2 c all-purpose flour
1 1/2 rye flour
Egg wash
1 egg
2 Tablespoons milk
- Scald milk and water, pour in sugar and oil, cool until 90*
- Sprinkle in yeast, mix, add egg, mix
- In a separate bowl stir together flours and salt
- Add flour mixture and use dough hook to kneed together for 3 mins
- Once a dough ball forms, place in a greased bowl and cover with plastic wrap
- Let rise in a warm place in your kitchen until doubled in size
- Punch out the air and cut into 8 equal pieces
- Keep covered if not being used, make a 2 inch ball of aluminum and then wrap a long piece around it to make a cone shape
- Roll one of the 8 pieces into a 12" snake, start on the bottom of the cone and twist up, over lapping just a little until you get to the top, pinch together and place on a parchment lined tray
- Cover in plastic wrap and let rise until nice and fluffy
- Brush well with egg wash, sprinkle with sesame seeds
- Bake in a 400* oven for 20-25 mins
- Once they are golden brown and you can tap on them they are done
- ENJOY!
To remove the aluminum, just gently twist and pull when the cones cool down. Don't be afraid, they are sturdy enough. You won't ruin them :D
Please give these a try! They are delicious and the smell that will fill your house is wonderful!
They are perfect for sandwiches of all kinds, tuna, chicken salad, Rubens... Whatever you want!
xoxo
Morgan
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