Breakfast Bread Cones

Ingredients:

-1 pound (a loaf’s worth) frozen white bread dough, thawed overnight in the fridge

-1 egg, beaten

-Poppy, onion and/or sesame seeds

Directions:

1. Preheat the oven to 400°F. Line a cookie sheet with parchment paper

2. Then, stack two sheets of paper together. Starting from the long edge, roll up tightly to form a cone. Place the paper cone on the edge of the aluminum foil and roll up into a cone shape. Tuck the ends of the foil inside to keep it from unraveling. Repeat the process for eight cones.

3. Divide the dough into eight pieces, rolling each piece into a 30-inch-long rope. Dust with flour if it starts to stick.

4. Wind the dough ropes around the cones, starting from the pointed ends. Pinch the ends shut brush with the beaten egg and sprinkle with sesame, onion and poppy seeds.

5. Bake for about 16 to 18 minutes, until the dough turns golden brown. Let the bread cones cool on the wire racks and fill with your favorite filling.

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bon appetit