Ice Cream Cone Buns

Directions

1. 1
   If kneading the dough with your hands, bring the unsalted butter to room temperature.
2. 2
   Heat the milk to warm to the touch.
3. 3
   Make the dough using a bread maker or your hands.
4. 4
   (Mix in rum raisins during the process.)
5. 5
   If kneading by hand, let rest for 25 to 35 minutes.
6. 6
   Divide the dough into 6 pieces and roll them up.
7. 7
   Place a tightly wrung out towel on top and let rest for 5 minutes at room temperature.
8. 8
   Roll up the dough again, roll out the seam part a little and shape into a teardrop (if you can, try to make it so that the raisins are visible!)
9. 9
   Insert the dough into the ice cream cones and arrange on a baking pan.
10. 10
    (If you just place them on their own, they will fall so try putting them into pudding cups).
11. 11
    Place a tightly wrung out towel on top and let rest.
12. 12
    (Just as a reference: 30 minutes in an oven set on 'rising')
13. 13
    Bake for 10 - 15 minutes in a 190C preheated oven.
14. 14
    I use these ice cream cones.
15. 15
    One box has 12 cones.