Super idea: Stuffed salt cones

These great corks are perfect for any party or festive occasion. You can fill them to taste – they are delicious, for example, with chicken or tuna salad, but you will definitely find plenty of other options that will make the corks an interesting dinner or an enticing taste bud if you make this batch twice the size of a cork.N

arger co co couers

1/2 cup milk
1/2 cup water
3 tablespoons oil
1/4 cup sugar
1 beaten egg
1 and 1/2 teaspoons salt
2 and 1/4 teaspoons instant yeast
3 1/2 to 4 cups plain flour
To rub: 1 egg, 1 tablespoon milk
For sprinkling: sesame seeds,poke, etc.tinfoil, ice cream corks or firmer paper/carton, food foil

How t

1. Pour milk and water into the saucetrol and bring it almost to a boil. Then pour into a large bowl and leave to cool. Add oil, sugar and salt to the lukewarm milk and work through the weach.

2. Add the beaten egg and 2 cups of flour and mix until smooth. Then add the yeast and stir. Leave uncovered for 10 minutes.

3. Then we begin to add flour, adding another 1.5 cups. Leave the dough to mix for 6-8 minutes with a food processor. Then pour a tablespoon of oil into a clean bowl, transfer the dough here and turn it several times in a bowl so that it is oil-coated on all sides.

4. Cover with food foil and let the dough sing until it doubles in volume – which will take about 1 hour.

5. While the dough is swelling, we prepare the cone. If you have those ice creams at hand, you'll save yourself a lot of work. The rest of us have to deal with a small trick – we twist the thicker paper into a cork and then carefully wrap it with wrap so that the paper does not look anywhere. The cork should be at least 15 cm.

6. Now we take out the dough and knead it a couple of times to release excess air from it. Then we divide it into 8 pieces. They should all be the same size!

7. Let the pieces rest for another 5 minutes, then roll each one over an 80cm long roller. We begin to wrap the from the tip with individual rollers.

8. We put the finished cots on a baking sheet lined with baking paper. Rub the egg with a beaten spoonful of milk and sprinkle to taste with either sesame seeds or poaching – or both 🙂 Cover with foil and leave in a warm place for 30 minutes.

9. Bake in an oven preheated to 180°C for about 20 minutes or until they turn old. Leave the baked ones to cool on a wire mat and then remove from the cone-moulds. We fill to taste.

 

 

 

Source: Home Cooking in Montana