- ½ cup milk
- ½ cup water
- 3 tablespoons oil
- 1 ½ teaspoon salt
- 1 egg, beaten
- 3 x ½ cups bread flour
- 2 x ¼ teaspoons instant yeast
- Sesame seeds for sprinkling
For the egg glaze
- 1 egg
- 1 tablespoon of milk
- Heat the milk and water in a saucepan on the stove, then pour into a large bowl.
- Add oil, sugar and salt and mix with a wooden spoon until blended.
- Add the beaten egg and 2 cups of flour. Mix with a wooden spoon until smooth.
- Add the instant yeast to the mixture and blend.
- Allow the mixture to sit for 10 minutes, uncovered, for the yeast to activate, before adding the remaining flour.
- Knead dough for about 5-8 minutes until it’s soft and pliable.
- Add a tablespoon of oil to a clean bowl and place the dough into the bowl. Turn over a few times to lightly coat all sides of the dough with the oil.
- Cover with plastic wrap and allow to rest until the dough doubles in size.
- Make the cones out of cardboard or use ice-cream cones.
- Tape the cones and then cover them with foil so that no paper shows.
- Grease the covered cones with Spray and Cook and set aside.
- Remove dough and knead a few times to release the gas. Divide the dough into eight pieces and allow to rest for five minutes.
- Take each piece of dough and roll into a small thin rope.
- Roll the dough ropes around the greased cone tubes.
- Place onto a baking sheet and brush with the egg glaze. Sprinkle with sesame seeds.
- Cover with plastic wrap. Allow to rest for 30 minutes in a warm environment.
- Bake in a preheated oven at 200 degrees Celcius for 20 – 25 minutes or until golden brown.
- Allow to cool for a couple of minutes before removing the tubes.
- Fill with your favourite filling and enjoy! (We lined our cones with a little mayonnaise and filled them with Parma ham, sundried tomatoes, pitted olives, feta, rocket and crisp salad leaves.)
Credit: Recipe, styling and photography by Noeleen Foster