Soft and light Hungarian chimney cone ‘carrots’ covered with sugar & cinnamon. Filled with delicious vanilla pastry cream, perfect for Easter.
MAKE THE RECIPE
Chimney cone Easter carrots
1. MAKE THE DOUGH
Combine melted butter, sugar, eggs, milk, flour and instant yeast in a bowl.
2. KNEAD DOUGH
Knead the dough for 4-5 minutes until no longer sticky. Cover with plastic wrap and let prove for 30 minutes.
3. DIVIDE DOUGH
Once doubled in volume, divide the dough into 8 equal pieces.
4. ROLL OUT THE DOUGH
Roll out each piece of dough into a thin strip.
5. ROLL DOUGH ON CONE
Spin the dough around a metal pastry cone or cone made from aluminium foil.
6. ROLL IN SUGAR. BAKE.
Brush pastry with egg wash, then cover in sugar and cinnamon mix. Bake for 25 minutes at 180C (360F).
7. FILL WITH PASTRY CREAM
Once baked, let the cones cool down, then fill with your favourite fillings or pastry cream.
FULL DETAILED RECIPE
TIPS & TRICKS
Step by step recipe with photos, including FAQs, tips & tricks and how to store.