Ice Cream Cone Buns

• 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

1. If kneading the dough with your hands, bring the unsalted butter to room temperature.
2. Heat the milk to warm to the touch.
3. Make the dough using a bread maker or your hands.
4. (Mix in rum raisins during the process.)
5. If kneading by hand, let rest for 25 to 35 minutes.
6. Divide the dough into 6 pieces and roll them up.
7. Place a tightly wrung out towel on top and let rest for 5 minutes at room temperature.
8. 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!)
9. Insert the dough into the ice cream cones and arrange on a baking pan.
10. (If you just place them on their own, they will fall so try putting them into pudding cups).
11. Place a tightly wrung out towel on top and let rest.
12. (Just as a reference: 30 minutes in an oven set on 'rising')
13. Bake for 10 - 15 minutes in a 190C preheated oven.
14. I use these ice cream cones.
15. One box has 12 cones.

bread, sugar, salt, butter, yeast, milk, raisins, cream cones

Taken from cookpad.com/us/recipes/154732-ice-cream-cone-buns (may not work)