Dough preparation:

1. Mix yeast and one teaspoon sugar in a bowl. Add two tablespoon warm water and mix. Cover and keep aside for five minutes or until rinse.
2. Add flour, milk, salt and oil into yeast.
3. Pour warm water a little by little and make a soft dough.
4. Sprinkle some extra flour on your work place. Place the soft dough and knead.
5. Keep kneading until dough become like elastic. Knead with your hand or electric bitter with paddle attachment for 5-6 minutes.
6. Grease a big bowl with some oil. Place the dough into the bowl.
7. Cover the bowl with a plastic wrap and keep in warm place for 1 hour or until double.

Making Bread Cones:

1. Make your cone with hard paper and parchment paper. Grease the paper cone with oil.
2. Place a parchment paper on your baking tray.
3. Once the dough doubled, divide the into four equal parts.
4. Take one part and make a long thin rope.
5. Attach the rope on the greased paper cone as a round shape.
6. Keep the prepared cones on the baking tray. Make all cones with the same process.
7. Cover it and keep aside for another 1/2 an hour.

Baking:

1. Preheat your oven to 180 degree c.
2. Place the bread cone onto baking tray and brush with lightly beaten egg yolk.
3. Bake for 20 minutes or until golden brown.
4. Remove from oven and let them cool.
5. Then, remove the paper cone from rolls and keep aside.

Making cream:

1. Mix 1/4 cup water and 1/4 cup sugar in a pan.
2. Bring to boil on a medium high heat until soft ball forms.
3. In a mixing bowl take one egg white and 1/4 pinch cream of tarter.
4. Start beating until foamy. Keep beating until soft peak form.
5. Check your sugar syrup, take one drop and keep into cool water. If the syrup is not spread or vanish, it is ready.
6. Now add very hot sugar syrup into egg white foam and keep beating.
7. Add vanilla essence. Beat for 4-5 minutes and get a smooth silky cream.
8. Pour cream into cool bread cones and enjoy!