Ice Cream Cone Buns

1. 1

   If kneading the dough with your hands, bring the unsalted butter to room temperature.

2. 2

   Heat the milk to warm to the touch.

3. 3

   Make the dough using a bread maker or your hands.

4. 4

   (Mix in rum raisins during the process.)

5. 5

   If kneading by hand, let rest for 25 to 35 minutes.

6. 6

   Divide the dough into 6 pieces and roll them up.

7. 7

   Place a tightly wrung out towel on top and let rest for 5 minutes at room temperature.

8. 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. 9

   Insert the dough into the ice cream cones and arrange on a baking pan.

10. 10

    (If you just place them on their own, they will fall so try putting them into pudding cups).

11. 11

    Place a tightly wrung out towel on top and let rest.

12. 12

    (Just as a reference: 30 minutes in an oven set on 'rising')

13. 13

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

14. 14

    I use these ice cream cones.

15. 15

    One box has 12 cones.

* Per serving · 4 servings · Values may vary.

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