Cone Pogaca Recipe

Stir warm milk, sugar, and yeast, cover and let it sit for 10 minutes.

Add egg whites and oil, then gradually mix in 2 cups of flour. Stir in salt.

Add remaining flour and knead until dough comes together, then knead in butter until smooth.

Cover the dough and let it rise for about 45–50 minutes until doubled.

Punch down the dough, divide into 28 portions, and roll each into thin strips.

Wrap strips around oiled cone molds starting from the tip and place on a greased tray.

Brush the cones with reserved yolks and bake in a preheated 200°C oven until golden.

Combine cheeses with chopped herbs, mash with a fork until smooth, and transfer to a piping bag.

Let cones cool, remove from molds, fill with cheese mixture, garnish with reserved herbs, and serve.