BREAD CONE

Pour the milk and water into a saucepan and heat to a scald.

Pour the heated liquid into a large bowl and allow to cool to lukewarm.

Add the oil, sugar, and salt to the bowl; mix with a wooden spoon until well blended.

Add the beaten egg and 2 cups of flour; mix until smooth with a wooden spoon.

Add the instant yeast and mix. Allow the mixture to sit for 10 minutes uncovered.

Slowly add more flour until a workable dough forms. Knead the dough for 6-8 minutes.

Add a tablespoon of oil to a clean bowl, place the dough into the bowl, and turn it over a few times to lightly coat all sides with oil.

Cover the bowl with plastic wrap and allow the dough to rest until it doubles in bulk, about 1 hour. While the dough is rising, prepare the cones.

Make cones from card stock paper or newspaper. Tape the cones securely and then cover them completely with aluminum foil, ensuring no paper shows. Set them aside.

Once the dough has risen, cut it into 8 equal pieces. Allow the dough pieces to rest for 5 minutes.

Take each piece of dough and roll it into a rope.

Roll the dough ropes around greased horn tubes.

Place the dough-wrapped horn tubes onto a cookie sheet lined with parchment paper. Brush them with the egg glaze (made from 1 egg and 1 tablespoon milk).

Optionally, sprinkle sesame seeds or poppy seeds on top.

Cover with plastic wrap and allow to rest for 30 minutes in a warm environment.

Preheat your oven to 350 degrees Fahrenheit. Bake the bread cones for 20-22 minutes or until golden brown.

Fill the baked bread cones with your favorite filling and enjoy.