for the cone molds
- 4 waffle cones
for the cones
- 2 1/2 cups all purpose flour
- 3 tbsp + 1 tsp sugar divided
- 1/2 cup warm milk divided
- 1/4 cup unsalted butter room temperature
- 2 large eggs
- 1 packet 2 1/4 tsp active dry yeast
for the cinnamon sugar coating
- 1 large egg
- 1 tsp water
- 2 tsp cinnamon
- 1/2 cup granulated white sugar
for the filling
- 1 cup Nutella divided
- ice cream of your choice
- chocolate syrup
In a small bowl, add yeast, 1 tsp sugar, and 1/4 cup warm milk (it should feel warm to the touch but not hot; if it's hot, it might kill your yeast). I warmed mine up in the microwave for 15 seconds. Let mixture sit and bubble for about 10 minutes.
In a stand mixer, add remaining cone ingredients (flour, sugar, butter, eggs, milk) as well as the yeast mixture. Attach the dough hook to your stand mixer. Mix on low until everything is combined. Then turn to medium-high speed and knead dough for about 5 minutes. The dough should have pulled apart from the edges of your bowl.
Cover the bowl with a lightly damp towel and let rise for about 1 hour, or until almost doubled in size.
While dough is rising, carefully wrap all your waffle cones entirely in foil. Line a large baking sheet with silicone baking mat or parchment paper.
Preheat oven to 400°F. When the dough is ready, divide dough into four equal sections. Roll each section into 2 ropes, 1/2 inch thick and about 12 inches long. Grease your molds lightly with oil spray. Starting from the pointed end, wrap your dough around the cone a few times, tucking in the end piece into the dough above it. Take a second rope and start wrapping where you left off. When you reach the end, take a toothpick and push it into the end piece and secure it to the rest of the cone. Your dough should take up about 2/3 of the mold and will expand more when baking. Make sure when you are wrapping that you don't leave any gaps. Once finished, stand the cone up, so that the pointed edge faces up. Since the waffle cone will be a little unstable, use a little more foil to help stand it up. To provide more support, lean it up against one of the inside edges of the baking pan. Repeat with remaining cones.
In a small bowl, whisk 1 egg and 1 tsp water to make the egg wash. Pour cinnamon and sugar into a separate bowl and whisk together briefly. Then pour cinnamon sugar into a pan wide enough so that you can roll your cones in. Brush each of your cones with the egg wash. Then, roll them in the cinnamon sugar mix a few times until the cones are evenly coated. Carefully place them back, standing up, on the baking sheet.
Carefully place your baking sheet into the bottom third of your oven. Make sure you don't place them too close to the top of the oven. You want the tops of the cones to be a few inches away from the top of the oven so that the tips don't burn while baking. Bake for about 15-20 minutes until they are a puffy, look fully cooked and are a dark golden brown.
Warm up your Nutella in the microwave for easy spreading. Carefully remove cones from molds and extract the toothpicks. Line each cone with about 1/4 cup of Nutella. Scoop in your favorite ice cream. Top with chocolate sauce. Cones are best enjoyed warm.