Ingredients
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Dough
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2 1/2 to 3 1/4 cups
unbleached, all-purpose flour
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1/4 cup
sugar
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1 teaspoons
salt
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1
package active dry yeast
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1/4 cup
warm (110º ) water
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1/4 cup
warm (110º 1% low-fat milk
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2
large eggs, at room temperature
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4 tablespoons
unsalted butter, melted and cooled
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Filling
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1 pound
well drained ricotta cheese
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1/4 cup
sugar
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1 teaspoon
or more ground cinnamon
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1/3 cup
dried candied lemon peel
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1/3 cup
dried candied orange peel
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4
ounces bittersweet chocolate, finely chopped
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INGREDIENTS
Directions
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To make the dough in a stand mixer combine together 2 1/2 cups of the flour, the sugar, salt and yeast.
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Combine the water, milk, eggs, and butter
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Add to the dry ingredients and process a ball of dough forms around the blade. If dough is sticky, add more flour a tablespoon at a time until a soft, but not sticky ball of dough forms. Gather up dough and place in buttered bowl.
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Cover and let rise until doubled. Punch down and roll into a 14 inch square. Cut 1/2 inch wide strips. Wrap strips around lightly buttered metal cone and seal ends with water.
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Preheat oven to 375F.
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Bake until cones are nicely browned. Cool. Then slip cone out of form
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In a bowl mix all the filling ingredients together; refrigerate until ready to fill the cones.
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Fill cones just before serving and dust the tops with confectioners sugar.
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Comments
wendy mendel
Sicilian horns on video you say fried horns in recipe it say;s to bake them which is best ?