Ice Cream Cone Buns

Name: Ice Cream Cone Buns
Yield: 6 servings
Cuisine: American
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

cookpad.japan @cookpad_jp

I saw a recipe for buns in ice cream cones in a cookbook and came up with my own recipe based off that.

I think this would also taste great with chocolate chips instead of rum raisins and purple sweet potatoes make the buns look like strawberry ice cream Recipe by carina

I saw a recipe for buns in ice cream cones in a cookbook and came up with my own recipe based off that.

I think this would also taste great with chocolate chips instead of rum raisins and purple sweet potatoes make the buns look like strawberry ice cream Recipe by carina

cookpad.japan @cookpad_jp

I saw a recipe for buns in ice cream cones in a cookbook and came up with my own recipe based off that.

I think this would also taste great with chocolate chips instead of rum raisins and purple sweet potatoes make the buns look like strawberry ice cream Recipe by carina

I saw a recipe for buns in ice cream cones in a cookbook and came up with my own recipe based off that.

I think this would also taste great with chocolate chips instead of rum raisins and purple sweet potatoes make the buns look like strawberry ice cream Recipe by carina

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Ingredients

6 servings

150 gramsBread (strong) flour
1 1/2 tbspSugar
1/3 tspSalt
15 gramsUnsalted butter
1 tspInstant dry yeast
105 mlMilk
60 gramsRum raisins
6Ice cream cones

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Steps

1

If kneading the dough with your hands, bring the unsalted butter to room temperature. Heat the milk to warm to the touch.
2

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.
3

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.
4

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!)
5

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).
6

Place a tightly wrung out towel on top and let rest. (Just as a reference: 30 minutes in an oven set on 'rising')
7

Bake for 10 - 15 minutes in a 190℃ preheated oven.
8

I use these ice cream cones. One box has 12 cones.