Ingredients
1 1/2 cup All purpose Flour
1/2 cup milk slightly warm
1 Tbsp milk powder
Warm water if required to bind the dough
1 egg, beaten
1 1/2 Tbsp sugar
1 Tbsp oil
2 tbsp melted butter
1 tsp quick rise yeast
1/2 tsp salt
1 1/2 cup All purpose Flour
1/2 cup milk slightly warm
1 Tbsp milk powder
Warm water if required to bind the dough
1 egg, beaten
1 1/2 Tbsp sugar
1 Tbsp oil
2 tbsp melted butter
1 tsp quick rise yeast
1/2 tsp salt
1 egg for the egg wash
Heat water and milk in microwave to scalding (not quite boiling)
Pour into mixing bowl, and allow cooling slightly so you don’t kill the yeast.
Add oil, sugar, and salt. Mix until well blended.
Add in beaten egg and 2 cups of the flour, mixing well.
Add in instant yeast and mix well.
Allow to sit about 10 minutes uncovered.
Now, start slowly to add in more flour.
When dough starts to clear the sides of the bowl, allow it to mix for about 8 minutes. (or knead by hand at this point)
Add a tablespoon of oil to a clean bowl, tipping to coat bottom.
Place dough into bowl, flipping to coat both sides with oil.
Cover with plastic wrap and allow to rest till double in bulk – about 1 hour.
Remove dough and knead a few times to release bubbles.
Cut the dough into 8 – 12 pieces (depending on the size you desire)
Allow to rest about 5 minutes.
Take each portion and roll into a rope from 24 – 36” long (depending on the size of your tubes)
Roll ropes around the greased cream horn tubes, starting at the bottom as shown.
Place on a baking sheet lined with parchment (or silpat liner)
Cover with plastic wrap and allow to rise for about 30 minutes.
Brush with egg wash, and sprinkle with sesame seeds and/or poppy seeds if desired.
For The molds
For The molds
You need some card stock paper. Cut into 20cm by 15cm rectangles. Take one corner and roll in diagonal to form a cone, secure with a stapler. Fold the card paper with tin foil, grease it lightly and use instead of the cream horn tubes.
