Mini Bread Cornucopia

 

I love making a bread cornucopia as a Thanksgiving centerpiece, but sometimes I wonder if it starts to get in the way of an already full table.  So this year, I’m making a smaller appetizer version that fits on individual plates!

The dough and process are exactly the same, only smaller!  Since these were small and meant as an individual treat, I also filled them with mixed nuts and my candy turkey legs and acorns as a fun touch!

Sunday Funday

Thanksgiving Appetizers

• Baby Corn Rumaki by Palatable Pastime
• Baked Brie with Dried Cranberries, Apples, and Walnuts by A Day in the Life on the Farm
• Charcuterie Bites Pumpkin Centerpiece by Our Good Life
• Cranberry-Chevre Twice Baked Potato Skins by Culinary Cam
• Creamy Duck Liver Mousse by Food Lust People Love
• Date and Walnut Bites by Sid's Sea Palm Cooking
• Membrillo - Quince Paste with Manchego Cheese by Karen's Kitchen Stories
• Mini Bread Cornucopia by Amy's Cooking Adventures
• Mini Pumpkin Cheese Balls by Mayuri's Jikoni
• Mixed Vegetable Sliders by Sneha's Recipe

Mini Bread Cornucopia

2 cups flour, divided

2 ¼ tsp instant/quick rise/pizza yeast (1 envelope)

1 tsp sugar

¾ tsp salt

2/3 cup warm water (120 degrees F)

3 tbsp olive oil

1 egg + 1 tsp water

Preheat the oven to 350 degrees F.

To make the mold, place a small object (like a spice jar or K-cup) on an angle on a piece of foil.  Loosely roll into a cone shape.  Take another piece of foil and wrap again (the cone should be 4+ layers thick at this point and quite sturdy).  Remove the spice jar and fold under the edges of the opening.  Crumble small bits of foil to fill and reinforce the mold.  Set aside.  Repeat to make additional molds

Combine 1 cup flour, yeast, sugar, and salt in the bowl of a stand mixer.  Add the water and oil and mix on low until combined.

Slowly add in the remaining flour until the dough forms a ball.  Switch to the dough hook, continuing to mix on low, for 4 minutes.  Keep adding flour, bit by bit until the dough is no longer sticky.  Allow the dough to rest for 5 minutes.

Spray the cornucopia mold liberally with nonstick spray.

Roll out the dough, as thinly as possible (about ¼-inch) and cut into strips.  If desired, braid 3 strips together, and set aside. 

Begin draping the strips around the mold, pinching the ends together at the bottom.  Overlap each strip slightly, covering the entire cornucopia.  Place the braided dough on the large end.  Repeat with additional molds.

Whisk together the egg and water and brush over the entire surface of the dough.  Bake for 20-25 minutes or until the cornucopia is golden brown.  Remove from the oven and cool before removing from the mold.

If desired, reuse molds to make additional cornucopia.  Fill cornucopia with mixed nuts, candy turkey legs, and acorns.