Cornucopia
It’s easy and fun to make a festive fall table decoration! You can use bread dough from the store found in the refrigerated section next to biscuits or use the roll recipe below. See photos below for assembly steps.
4 1/4 to 4 1/2 cups all purpose flour
1 package active dry yeast
1 cup milk
1/3 cup sugar
1/3 cup butter
1/2 teaspoon salt
2 eggs
Additional egg for egg wash, optional.
Combine 2 cups flour with the yeast in mixing bowl.
Heat and stir milk, sugar, butter and salt till warm (120-130*F). Add to flour mixture. Add 2 eggs.
Mix to combine for 30 seconds. Add remaining cups of flour while continuing to mix for three minutes.
Knead dough on lightly floured Roul’pat for 5 minutes til smooth and elastic. Shape into a ball. Add to greased bowl, turn dough once to grease the bowl. Cover with Bonmat and let rise for one hour.
Punch dough down. On the Roul’pat, divide dough into two pieces. Cover and let rest for ten minutes.
Roll one Bonmat into a cone shape. Roll another Bonmat around it. Stuff a mold inside the cone. Add rubber bands to hold it together.
Place additional Bonmat on Perforated Baking Sheet. Preheat oven to 375F.
Use Flexible Scraper or Cake Server Knife, cut one of the sections of dough into small pieces. Roll each piece into a long strip and lay on the Roul’pat.
Starting at the bottom, wind one strip around the cone shaped Bonmat. End the piece at the bottom, start an additional strip. Roll the rubber bands up as you go or carefully cut them to remove. Continue winding strips of dough as you move up the cone.
Braid three strips of dough together for the top of the cornucopia. Add to the top. If desired, add a small piece of dough for the curly tail.
Brush with one egg, beaten. Bake at 375*F for 18 minutes, check for doneness.
Once cooled, remove Bonmats, mold. Fill cornucopia with gourds, fruit, nuts, flowers, pumpkins, leaves, etc. and place on your table.
Any dough remaining can be shaped into rolls and baked at 375F for 12-15 minutes.
