This just might be the most whimsical appetizer to ever appear on The Rose Table!
For those who follow my Disney Dinner series, you might recognize this concept! I originally made bread cones for Disney Dinners: Cars. I’ve adapted that recipe here for my Maleficent Mistress of Evil party by tinting the dough black and making mini cones in the shape of horns.
The Rose Table Disney Dinners: Maleficent Mistress of Evil is sponsored by Disney’s Maleficent: Mistress of Evil, out on DVD and blu-ray January 14, 2020.
Bread cones are really quite fun to make. The dough comes together easily and the molds are made with paper (crazy, I know!) and aluminum foil. The horns pop right off of the molds and you’re left with a delightful bread cone to fill with whatever you want! Here I paired the horns with my favorite Bacon Spinach Dip, but the possibilities are endless. Don’t want to make something homemade for your Maleficent party? No judgement here if you want to buy a delicious dip to enjoy with your horns.
Start this recipe 2-3 before you want to eat. Use a thermometer to make sure your water is between 100-110 degrees. That way you will activate the yeast without burning it and you’ll start the recipe off right. This dough comes together very easily, but the rise time could take anywhere from 1-2 hours depending on the atmosphere that day (temperature, humidity) so just keep an eye on it. The dough is ready to go when it’s double in size. Then just punch it down, divide into quarters, then halves, then halves again to get 16 equal (more or less) pieces.
Roll the dough into ropes on a clean counter or pastry board, set your cone mold on top of one end so that the dough start about 1/3 from tip of the cone, then roll it so that the bread overlaps itself slightly. For the prettiest cones, make sure base is tucked underneath the mold and the top pulls across the mold and up and over. You can see how *not* even mine are but hey, they still looked great! I did 8 right horns and 8 left horns. Pictured here is a sheet of left horns but don’t forget to do the other side for full pairs!
Note: if the base is uneven and they don’t stand up perfectly, just cut the base flat.
These cones are quite good leftover the next day but like all fresh bread, they have a short shelf life so plan accordingly. The good news? They freeze really well! Just store them in freezer bags and set them on the counter an hour before you want to eat them.
4 cups bread flour
1 1/2 Tbsp sugar
1 tsp salt
1/4 cup warm water (100-110 degrees)
1 packet active dry yeast (2 1/4 tsp)
Black Food coloring
2/3 cup milk, warm
4 Tbsp unsalted butter, melted
1 egg, beaten
- In a large bowl, stir together flour, sugar, and salt. Whisk active dry yeast into warm water until dissolved.
- Whisk black food coloring into warm milk. Add yeast mixture to flour mixture along with two beaten eggs and warm black milk and mix it all together. Knead in melted butter until dough is smooth. Cover bowl with a clean towel and set in a warm place to rise for one or two hours or until dough has doubled in size.
- If making cones, make them while the dough is rising. Cut sheets of paper in half so you have 4″x5″ pieces instead of 8×10” sheets set on top of slightly larger pieces of aluminum foil. Set paper in front of you lengthwise and roll left to right starting from about 1/3 of the way in on the bottom to form a cone. Thoroughly cover with foil, making sure that no paper is exposed.
- When dough has doubled in size, punch down and divide into sixteen equal pieces on a floured surface. Let rest five minutes. Roll into ropes. Pick up a cone mold sprayed with nonstick spray and rope in the middle of the cone. Carefully roll the cone towards the rope, overlapping the dough slightly so that there are no gaps. Set on jelly roll pan or cookie sheets and let rest for twenty minutes.
- Preheat oven to 400 degrees. Brush cones with beaten egg and bake for 10 minutes. Let cool just for a few minutes and then remove cone from center. Do not let them cool completely on the cone or it will be difficult to remove it.
- Serve with my Bacon Spinach Dip.