Main ingredients
1 recipe challah or pizza dough
confectioners' sugar (optional)
oil for frying
Filling
about 4 tablespoons pulsed fine dehydrated strawberries
4 tablespoons sugar
1 pint Gefen Whipped Topping or other whipped cream
Equipment
cream horn mold
piping bag
star piping tip
Prepare the Cones
After your dough had risen once, take a segment and roll it out into a long snake.
Wrap the dough around a metal cream horn mold, slightly overlapping the dough while winding it from the bottom to the top. Place the donut cones standing up on a lined baking sheet, and then let them sit for a second rise. At this point you can freeze them.
Bring a pot of oil to 375 degrees Fahrenheit. When the oil reaches the right temperature, carefully drop one of the donut cones in and fry for about two to three minutes, rotating them. Once they are golden brown, lift them out of the oil, careful to let the oil inside the cone drain out over the pot before moving them to a drying rack or paper towels. When they are cool enough to touch, gently grasp the bottom of the mold and release it from your donut cone.
Note:
You can freeze them raw on the baking sheet, and then once frozen, keep them in a zip top bag. Then, when you’re ready to fry, defrost them standing up until they are fully defrosted).
Tip:
Use an oil thermometer, it really makes the difference when you’re frying.
Make the Filling
Whip a pint of whipping cream until it reaches stiff peaks, adding about four tablespoons of sugar while it’s still in the liquid phase.
Pulse the dehydrated strawberries in a small food processor (you can also crush them by hand in a zip-top bag) until they are a fine powder. Pour about four tablespoons of the strawberry powder into the whip while whipping until it's lightly pink and flavored.
Fill the cream into a piping bag with a star piping tip, and pipe it into the cones. Dust with powdered sugar for some extra sweetness.
Note:
Add more strawberry if you want it more flavored.