Yummy soft bread cones that you can enjoy with any filling you like, but what does making bread cones have to do with roasting carrots?
Using carrots as the bread cone mould has the advantage of having two dishes baked at once (brilliant, right?) and regardless of your bread cone filling, roasted carrots make a nice side dish!
Alternatively you could use cream horn moulds or make cones out of paper and aluminium foil.
For our Sugar Free Sunday, this recipe is free from refined sugars and has a spoonful of granulated stevia which can be substituted with same amount of sugar or honey.
The dough is easy to make and you do not need a mixer to knead it, it’s soft to work with by hand and once mixed well only needs about 5 minutes kneading.
Sugar Free Bread Cones & Roasted Carrots
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Bread cones shaped and baked on carrots wrapped in aluminium foil - roasting the carrots as you bake the bread.
| Servings | Prep Time |
| 4cones & carrots | 20minutes |
| Cook Time | Passive Time |
| 20minutes | 40minutes |
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Sugar Free Bread Cones & Roasted Carrots
Bread cones shaped and baked on carrots wrapped in aluminium foil - roasting the carrots as you bake the bread.
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Ingredients
- Bread Cones
- 250 grams plain flour
- 1 tablespoon dry active yeast
- 25 mililiters water warm
- 1 tablespoon granulated stevia
- 1/2 teaspoon salt
- 80 mililiters milk warm
- 1 eggs +1 for glazing
- 2 tablspoons butter
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- Roasted Carrots
- 4 carrots washed and peeled
- 1 tablespoon olive oil
- salt & pepper
Servings: cones & carrots
Units:
Instructions
- In a small bowl or a cup dissolve dry yeast in warm water by mixing with a spoon.
- Sift flour in a mixing bowl and make a well in the centre, place yeast, egg, salt and stevia in middle.
- Start mixing with a spoon, add melted butter and milk and knead the dough until is soft, smooth and elastic.
- Cover the bowl and leave to rise for 40 minutes.
- Preheat oven to 200°C and prepare a baking sheet with baking paper.
- Wash and peel the carrots, you can brush them in olive oil and add spices before wrapping in the foil or bake plain and season after.
- Wrap the carrots with two layers of aluminium foil.
- Knead the risen dough on a lightly floured surface and divide to 4 pieces.
- Roll the pieces into 70 cm long ropes.
- Starting from the narrow end of the carrot start rolling the dough round and round keeping the spirals close to each other.
- Place on baking sheet and glaze with egg.
- Sprinkle sesame and poppy seeds on top.
- Bake in preheated oven for 20 minutes until browned on top.
- Allow to cool a bit before carefully removing the carrots. Serve warm with your favourite fillings. If the carrots feel too hard you can pop them back in the oven for 5-10 minutes before serving.
