Ingredients
- 3 cup all purpose flour
- 1 cup warm milk
- 2 tbsp milk powder
- 2 large eggs beaten
- 3 tbsp sugar
- 2 tbsp oil
- 4 tbsp melted butter
- 2 tsp instant yeast
- 1 tsp salt
- Sausages
Method
- Add yeast to the warm milk and set aside till the yeast is activated. You will see it frothing up which indicates the activation.
- Sieve the flour, then add milk powder, sugar and salt along with the oil and butter and the egg ( save a bit to use as wash) and mix together.
- Add all the milk with the activated yeast and knead together.
- Add warm water a little at a time only if required.
- Knead for a good 8-10 minutes. The more you knead it the softer the buns will be.
- Apply oil on the dough and cover it and let the dough rise for a couple of hours or till it doubles.
- Cut the dough into 10 - 20 pieces depending on the size you want your cones (I used a chart paper for the cone and then lined it with aluminium foil).
- Roll each piece into threads of a cm thickness and wrap it around the cone leaving a very small gap in between each line. This is to ensure that you leave some space for the dough to rise.
- Cover with a lint free kitchen towel and let it rise again for one hour in a warm place.
- Fill in sausages in the gap of cones
- Brush the egg wash on the dough and sprinkle sesame seeds.
- Bake in a preheated oven for 18 - 20 mins at 180 degree C.
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