Chimney cake cones with guava frozen yogurt

Melt butter in a pan, add the milk and sugar and warm until the butter is just melted; cool until it is not too hot for a finger.

Mix in about a tablespoon of yeast; wait for small bubbles to show it is activating.

Add flour and mix, adding another round if too wet; mix to develop some gluten, scraping down the sides, until tacky and between cake and bread. Set aside.

For the frozen yogurt, add a little sugar to the butter pan with the cream or milk and the guava, mix and whip together; honey can replace the sugar.

Julienne the guava's outer skin and toss with a little sugar and a tiny bit of salt; let sit to draw out juice.

Set the frozen yogurt in the freezer, stirring so it does not set solid.

Turn the dough onto a lightly floured board, adding flour until it stops sticking; press out by hand and roll to about a quarter inch.

Cut even strips with a pizza cutter; crimp one end around the bottom and roll up into a cone, stretching slightly and overlapping each turn; compress the edges together.

Bake on a plate in a 350 degree oven for 10 to 15 minutes.

Unmould, brush butter over every edge and coat with sugar.

Pipe the frozen yogurt into the cones and top with the candied guava.