Carrot cones



  1. Place all ingredients into a spiral mixer and mix for 3 minutes on slow speed and 3½ minutes on fast speed, ensuring dough is fully developed. 

  2. Split dough into 1800g, knead and rest for 5 mins.

  3. Pin out on BDM into small balls.

  4. Roll out into a long rope and wrap around a greased cream horn cone.

  5. Prove the bread at 38°C/90% relative humidity for 40-45 minutes.

  6. Glaze with Macphie Plant-based Glaze and bake for 12-15 minutes at 200°C.

  7. Once cool remove cone moulds and fill with desired filling.