Preparation time: 10 minutes.

Fermentation time: 2 rounds, 1hr and 30 minutes.

Baking time: 20 minutes.

Adapted from: Click HERE!

Ingredients:

• 1/2 cup milk.
• 1/2 cup Water.
• 3 Tbls oil
• 1/4 cup Sugar.
• 1 egg; beaten
• 1 1/2 tsp Salt.
• 2 1/4 tsp instant yeast.
• 3 1/2 cups bread flour; (I used all purpose)

Egg wash:

• 1 egg
• 1 Tbls milk.

Directions:

1. Pour the milk and water into a saucepan and heat to a scald. Pour this into a large bowl, allow to cool to lukewarm.
2. Add in the oil, sugar and salt; mix with a wooden spoon till well blended. Add in the beaten egg and 2 cups of flour; mix till smooth with a wooden spoon. Add in the instant yeast and mix.
3. Allow to sit for 10 minutes uncovered. (I actually added the yeast before the flour; I thought it made more sense!). Add in more flour and knead.
4. Add a tablespoon of oil to a clean bowl and place the dough into the bowl. Turn over a few times to lightly coat all sides of the dough with the oil. Cover with plastic wrap and allow to rest till the dough doubles in bulk, about 1 hour.
5. Remove dough and knead a few times to release the gas. Now cut the dough into 8 pieces.
6. Allow the dough to rest for 5 minutes. Take each piece of dough and roll into a 36-inch rope. Roll the dough ropes around the greased 6-inch cream horn tubes. Place onto a cookie sheet lined with parchment paper and brush with the egg glaze. Sprinkle sesame seeds or poppy seeds (or both). Cover with plastic wrap. Allow to rest for 30 minutes in a warm environment.
7. Bake in a preheated 350 degree oven for 20 - 22 minutes or till golden brown(mine took about 18 minutes).
8. Let cool on a wire rack before filling them!