Donut Icecream Cones

Ingredients1/2 cup warm water1/2 cup warm milk2 tablespoons caster sugar plus 1 teaspoon2 1/4 teaspoon active dried yeast3 cups plain flour plus more if neededPinch of salt5 tablespoons melted unsalted butter2 large egg yolks room temperature1 tablespoon olive oil1 large egg beatenI cup caster sugar400g milk chocolate meltedSprinklesIcecream of choiceI made the cones using card, a sidle plate and foil and I wanted them big enough to get my icecream in so these were perfect! You can make them smaller if you are less greedy 🙄MethodPreheat the oven to 190°CAdd the warm water into a small bowl and stir in a teaspoon of caster sugar. Stir then sprinkle the dry yeast on top. Leave to foam for 5 minutes.Add the year mix to your stand mixer bowl and sieve the flour, sugar and salt on top.Add the milk and 3 tablespoons melted butter and egg yolks. Mix to form a dough ball then change to a dough hook and knead for 5 minutes, this can be done by hand too it just takes longer. The dough will be smooth and spring back to the touch.In a clean bowl grease with the olive oil and place the dough in. Cover and rest at room temperature for an hour or until doubled in size.Cut into 8 equal portions and roll into long strips. Wrap around your prepared cone shapes and tuck in at the top. Continue with all 8 cones.Use the egg to egg wash each one, and place on a baking tray then bake for 18 to 20 minutes. Leave to cool for 10 minutes then brush each one with the remaining melted butter and roll in the caster sugar.Melt 250g milk chocolate in 30 second bursts and pour into each cone pouring out the excess back into the bowl. Place in the fridge to set for 30 minutes.Melt the other 150g milk chocolate and dip the top of each cone into it then dip straight into the sprinkles. Place back in the fridge to set for 10 minutes then add your icecream.Heaven in your hands, soft, gooey, chocolatey goodness 😍😍😍😍

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