Pecan Sticky Cones

2 pkts Fleischmann’s Yeast
1/2 cup warm water
1/2 cup all-purpose flour
1 tsp sugar
1 cup milk, scalded
1/4 cup butter
1 tsp salt
1/3 cup sugar
1 egg, lightly beaten
4-5 cups all purpose flour

Egg wash: 1 egg yolk beaten w/ 1 tbsp water
12 large sugar ice cream cones
1/2 cup corn syrup, for dipping

In a small bowl combine the yeast, warm water, 1 tsp sugar and 1/2 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10-15 minutes. Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, sugar, salt and beaten egg. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together. Add the flour one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside. Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky. Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel. Let it sit in a warm place for about 15-20 minutes.

 Topping:

2 tbsp butter, softened
1/2 cup brown sugar
1/2 cup pure maple syrup
1 cup pecan halves, crushed

Filling:

2 tbsp butter, softened
1/2 cup brown sugar, firmly packed
1 tbsp cinnamon

Preheat oven to 350 degrees F. Punch down dough and round into a ball. Cover with plastic wrap and let rest another 15 minutes. Prepare a muffin pan (for 12 muffins). For topping: Mix 2 tbsp softened butter with 1/2 cup brown sugar and 1/2 cup maple syrup. Distribute evenly into 12 muffin pans. Top each with pecans. Next place 1/2 maraschino cherry on top. Set aside. For filling: Roll dough out into a rough rectangle, about 12”x9” and 1/4” thick. Spread with softened butter. Sprinkle with the brown sugar and cinnamon. Roll up from the long side. Cut into 12 pieces, at least 1” thick. Place into muffin pans with the cut side down on top of pecan/cherry mixture. Cover with plastic wrap and let rise until doubled. Brush the tops of the rolls with the egg wash. Bake for 15 minutes at 350 degrees F. Remove from oven. Invert pan so that nuts and cherry are on top. While bread is still warm, dip edge of each sugar cone in corn syrup and insert into each “bun” with nuts and cherry on top of each sticky cone.

This recipe is very special to children because of the illusion of an ice cream cone for a birthday party.