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
1
2
3
4
5
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Servings
Prep Time
4cones & carrots
20minutes
Cook Time
Passive Time
20minutes
40minutes
Sugar Free Bread Cones & Roasted Carrots
1
2
3
4
5
Votes: 0
Rating: 0
You:
Rate this recipe!
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
Servings
Prep Time
4cones & carrots
20minutes
Cook Time
Passive Time
20minutes
40minutes
Ingredients
Bread Cones
250gramsplain flour
1tablespoondry active yeast
25mililiterswaterwarm
1tablespoongranulated stevia
1/2teaspoonsalt
80mililitersmilkwarm
1eggs+1 for glazing
2tablspoonsbutter
2tablespoonssesame seeds
1tablespoonpoppy seeds
Roasted Carrots
4carrotswashed and peeled
1tablespoonolive 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.
Comments are closed.
Bio
Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!