Homemade Cone Bread

Here’s a bread built for filling. Soft, lightly enriched yeast dough gets rolled into long strips and wound around a cone-shaped mold, so it bakes into a crisp-edged hollow shell with a tender crumb inside.

The dough is straightforward: flour, a little sugar to feed the yeast, butter for softness, and an egg for richness. Knead it until smooth and elastic, which is what gives the finished cones their gentle pull-apart texture.

Once shaped on the molds, a second short rise keeps them airy, and an egg wash before baking is what delivers the deep golden, glossy crust.

The whole point of the cone is what goes inside. Slide out the mold after baking and you have a ready-made vessel for spiced curry, sausage, or anything saucy you want to eat one-handed.

Kitchen Tips

• Knead the full 10 to 15 minutes; under-kneaded dough tears when you wrap it around the mold.
• Make cone molds from thick paper, wrap them in foil, and brush with oil so the baked bread releases cleanly.
• Don’t skip the egg wash; it’s what turns the crust deep gold and shiny.
• Let the cones cool a few minutes before sliding off the mold so they hold their shape.

Variations

• Fill with chicken or fish curry for a true Sri Lankan-style snack.
• Tuck in a sausage and a little cheese for a grab-and-go breakfast.
• Brush with garlic butter in place of plain egg wash for a savory crust.