Aren’t these bear bread buns baked inside the ice cream cone cups the cutest? I am sure you have seen cone cupcakes or cakes in cone cups, but bread is such a brand new idea right? :)
So excited to be sharing this original recipe with you.
And also sorry for the long break on my blog, I have been nursing a left fracture that happened end last year. Doing anything takes 3 times the time (HAHA).
Recovery is on the road but it will be probably be after CNY.
Here is the awesome recipe for making these cute Bear Bread in a Cone.
Bear Bread in a Cone
(A) 100g bread flour | 1 tsp Varlhona cocoa powder (sieved) | 2 tbsp sugar | 1 tsp instant dry yeast | 130ml milk (warmed to 37-39degrees)
(B) 100g bread flour | 20g unsalted butter | 1/3 tsp salt
6 cone cups
chocolate pens for decoration
pink icing for decoration
sprinkles for decoration
Pudding cups or canele tins or other suitable cylinder tins to help hold the cup cones in position. This is to prevent toppling as it is rather top heavy as it bakes.
1. In a mixing bowl, add all the dry ingredients (A). Then add in the warm milk and mix vigorously with a wooden spatula. This is to activate the yeast. Stop when you see little tiny bubbles popping when you stop stirring.
2. Then add in the rest of (B) ingredients. and mix till most of them come together. Scrap everything to the worktop, including the sides of the bowl.
3. Knead the bread dough until smooth / window plane stage.
4. Shape into a bowl and place back in the mixing bowl. Cover with cling wrap. Let it rest 40mins for 1st fermentation. The dough will increase in size to about 1.5 – 2 times.
5. Do the finger test for the bread dough. Once 1st fermentation is okay, degas the dough and remove from mixing bowl.
7. After 10mins, flatten the dough and section out 2 small parts for the bear’s ears. Shape the larger dough into a small, and then using both palms, shape the dough into a teardrop shape. Insert into the cup cones.
9. Cover gently with cling wrap. Let it rest for 30mins for 2nd fermentation.
*Preheat oven to 180c
10. Lower the heat of the oven to 150C once you place the bread inside the oven. Bake for 10mins. Then cover with aluminum foil with shiny side facing up. And bake for another 20 mins.
11. Let the Bear bread in cone cool.
This is the brand of wafer cone cups that I used in the recipe.
These bear bread bakes right inside the wafer cone cups!
Aside from the kawaii factor, this clever bread impersonating as ice cream cones are sure to delight at picnics and parties.
Happy baking and enjoy the Bear Bread ‘ice-cream’!