Type what you have

Ingredients

• ✓ instant yeast
• water
• salt
• sugar
• oregano
• all-purpose flour
• bacon
• green onion
• egg
• salt
• pepper
• pizza sauce
• parmesan cheese
• salami

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour warm water into a mixing bowl. Stir in yeast, salt, sugar, and oregano. Mix in 1 cup flour, and then stir in remaining flour. Cover with plastic wrap, and set aside to rest for 10 to 15 minutes.
3. 3 While dough is resting, prepare topping. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Stir in green onions, and cook for 1 minute. Add eggs to the pan; cook, stirring frequently, until mixture has the consistency of scrambled eggs. Season with salt and pepper to taste.
4. 4 Spread dough out evenly onto a lightly greased pizza tray, and spread pizza sauce over dough. Top with bacon and eggs, Parmesan cheese, and salami.
5. 5 Bake for 20 to 25 minutes, or until golden brown on top.

By Nancy

Ingredients

• ✓ instant yeast
• water
• white sugar
• all-purpose flour
• butter
• egg
• salt
• butter
• brown sugar
• cinnamon
• confectioners sugar
• strawberry
• vanilla extract
• salt

Instructions

1. 1 Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
2. 2 Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
3. 3 Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
5. 5 Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
6. 6 Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
7. 7 While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

By thedailygourmet

Ingredients

• ✓ instant yeast
• all-purpose flour
• sourdough starter
• milk
• white sugar
• butter
• egg
• salt
• butter
• brown sugar
• cinnamon
• confectioners' sugar
• cream cheese
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 To make the rolls: Combine 1 cup flour, starter, milk, white sugar, and yeast in the bowl of a stand mixer fitted with the dough hook. Let stand until spongy and bubbling, about 5 minutes.
3. 3 Add 1/2 cup butter, egg, and salt; stir to combine. Beat in remaining 3 cups flour, 1 cup at at time, until a soft, slightly sticky dough forms.
4. 4 Transfer dough to a floured work surface; knead until dough comes together, 3 to 5 minutes.
5. 5 Place in a greased bowl. Cover with plastic wrap; let rise until doubled in volume, about 1 hour.
6. 6 Punch down dough and turn onto the floured surface. Roll into a square 1/4- to 1/3-inch thick.
7. 7 Spread 1/2 cup butter on top; sprinkle brown sugar and cinnamon on top. Tightly roll up dough; pinch seam together.
8. 8 Trim edges and cut log into 8 equal pieces using a sharp knife. Grease a 9x13-inch baking pan.
9. 9 Place rolls in the prepared pan. Cover with plastic wrap; let rise until not quite doubled in volume, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C).
10. 10 Bake in the preheated oven until golden brown, about 35 minutes. Cool for 20 minutes before frosting.
11. 11 To make the frosting: Mix confectioners' sugar, cream cheese, 1/4 cup butter, and vanilla extract until frosting smooth and fluffy.
12. 12 Top cooled rolls with frosting.

By kristi

Ingredients

• ✓ instant yeast
• orange zest
• orange juice
• powdered sugar
• butter
• cream cheese
• butter
• cardamom
• orange zest
• sugar
• cranberry
• salt
• all-purpose flour
• orange zest
• butter
• egg
• orange juice
• sugar
• milk

Instructions

1. 1 Place warm milk in the bowl of stand mixer fitted with the dough hook. Add yeast and 1 tablespoon sugar. Let sit until foamy, about 5 minutes. Add orange juice, egg, butter, and orange zest to the bowl. Mix for 1 minute on low speed.
2. 2 Add 3 cups flour and salt. Start mixing on low speed for 1 minute, then increase speed to medium for 2 minutes. Add dried cranberries. Mix in remaining 1/4 cup flour if needed; dough will be sticky.
3. 3 Transfer dough to a greased bowl, cover, and allow to rise for 1 1/2 hours.
4. 4 While dough is rising, prepare the filling. Pour sugar into a medium bowl. Add orange zest and cardamom; work into the sugar with your fingers. Add softened butter and mix thoroughly. Set aside.
5. 5 Turn dough out onto a large surface sprinkled with flour. Sprinkle more flour across the top. Roll into a large rectangle using a rolling pin. Spread the filling evenly over the rectangle. Roll up tightly from 1 long side. Cut log in half using a serrated knife. Cut each half in two so that the log is now quartered. Cut each quarter into 3, for 12 rolls total.
6. 6 Place rolls into a lightly greased pan. Cover and let rise for 45 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Place the pan of rolls on a foil-lined baking sheet in case any of the filling spills over.
8. 8 Bake in the preheated oven until golden, about 25 minutes.
9. 9 Meanwhile, make the orange icing. Whip cream cheese and butter in a medium bowl with an electric mixer. Add powdered sugar and mix for 1 minute. Add orange juice and zest. Continue mixing until icing is smooth and spreadable. Place in the refrigerator until rolls are ready.
10. 10 Remove rolls from the oven and cover immediately with icing.

By Diana71

Ingredients

• ✓ instant yeast
• margarine
• cinnamon
• brown sugar
• frosting
• cooking spray
• cinnamon
• pecan
• raisin
• margarine
• brown sugar
• egg
• water
• salt
• cinnamon
• white sugar
• all-purpose flour
• margarine
• milk
• sugar
• water

Instructions

1. 1 Gently mix 1/4 cup warm water, 1 tablespoon sugar, and yeast for dough in a small bowl. Let sit to proof until yeast is frothy and nearly doubled in volume, about 10 minutes.
2. 2 Meanwhile, heat milk in a small saucepan over medium-low heat until it bubbles, about 3 minutes. Remove from the heat and stir in margarine until melted.
3. 3 Combine 2 1/4 cups flour, 1/4 cup sugar, cinnamon, salt, and yeast mixture in the bowl of a stand mixer fitted with the dough hook; mix well. Add 1/4 cup water, egg, and the warm milk-margarine mixture; mix until combined. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. You may not need all the flour; ideally the dough will remain a bit sticky but should be manageable with floured hands.
4. 4 Carefully knead dough on a lightly floured surface until smooth, about 5 minutes. Continue to flour your hands so the dough doesn't stick to them. Cover the dough with a damp cloth and let rest for 10 minutes.
5. 5 Meanwhile, mix brown sugar, margarine, raisins, pecans, and cinnamon for filling together in a small bowl. Sprinkle a thin amount of filling on the bottom of a 9x13-inch baking dish, then spray with cooking spray.
6. 6 Roll the dough into a 1/4-inch thick rectangle measuring 9x12 inches. Cut into 6 equal strips. Spread each strip with a thin, even layer of filling (too much may be too sweet) and roll up. Transfer to the baking dish. Cover and let rise until doubled in size, about 30 minutes.
7. 7 Preheat the oven to 375 degrees F (190 degrees C).
8. 8 Bake rolls in the preheated oven until browned, about 20 minutes. Remove from the pan to cool.
9. 9 Mix frosting, brown sugar, and cinnamon for icing together in a bowl. Pour in melted margarine slowly and mix to a smooth and thick consistency that is liquid enough to pour. Pour a spoonful of icing over warm rolls.

By Lori Evans

Ingredients

• ✓ instant yeast
• bread flour
• salt
• water
• olive oil
• yellow onion
• kosher salt
• bread crumb
• poppy seed
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ instant yeast
• bread flour
• sugar
• sugar
• green tea powder
• salt
• milk
• milk
• egg
• butter
• butter

Instructions

1. 1 Whisk flour, 1 tablespoon plus 2 teaspoons sugar, green tea powder, yeast, and salt together in a bowl; make a well in the center. Pour in ½ cup plus 2 tablespoons milk and beaten egg; mix until a soft dough forms.
2. 2 Turn dough out onto a lightly floured work surface. Knead until dough becomes smooth and is no longer sticky, about 5 minutes. Knead and mix 1 tablespoon plus 2 teaspoons butter into dough; continue kneading until dough is smooth and elastic and no longer sticks to the work surface, about 15 minutes.
3. 3 Smooth dough into a ball; place in a bowl. Cover with plastic wrap; let dough rise until doubled in volume, about 1 hour. Lightly grease a loaf pan.
4. 4 Transfer dough onto a work surface; punch down to remove accumulated air. Lightly flour work surface; roll dough into a large rectangle slightly wider than the length of the loaf pan and as long as possible using a rolling pin. Roll dough tightly, Swiss-roll style. Pinch dough to seal the seam tightly. Place rolled dough, seam-side down, into the prepared pan; cover pan with plastic wrap. Let dough rise until it fills 80-percent of the pan, 45 to 60 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until golden brown, 30 to 35 minutes.
7. 7 Immediately remove bread from the pan; transfer to a wire rack to cool completely before slicing, about 30 minutes.

By kat

Ingredients

• ✓ instant yeast
• all-purpose flour
• all-purpose flour
• sugar
• salt
• water
• milk
• metal cookie cutter
• crumpet mold
• cooking spray

Instructions

1. 1 Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess.
2. 2 Place a rack into the oven and preheat to 150 degrees F (65 degrees C).
3. 3 Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes.
4. 4 Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

By Ginger

Ingredients

• ✓ instant yeast
• water
• bread flour
• nonfat dry milk
• sugar
• salt
• butter
• butter
• egg yolk
• milk
• semisweet chocolate

Instructions

1. 1 Gather the ingredients.
2. 2 Pour water into a bread machine pan; add flour. Sprinkle milk powder over flour. Place sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and place yeast in the indent. Run the bread machine on the basic dough setting.
3. 3 Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5-inch rectangle on the waxed paper; wrap and chill until ready to use.
4. 4 Remove butter from the refrigerator and allow to soften while you roll out dough. Turn dough out onto a lightly floured surface; roll into a 8x12-inch rectangle. Place butter on half of the dough, leaving a 1/2-inch border of dough on 3 sides. Fold the other half of dough over butter and press the edges firmly to seal.
5. 5 Roll the dough out to a 6x14-inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover dough loosely with plastic wrap and refrigerate for 20 minutes.
6. 6 Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14-inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes.
7. 7 Repeat step 5, then chill the dough for 30 minutes.
8. 8 In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets.
9. 9 Roll dough out into a 12x21-inch rectangle. Cut dough into thirds in both directions, to make 9 rectangles. Divide chocolate among the rectangles. Lightly brush egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate; press the edges together to seal.
10. 10 Place the croissants onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes.
11. 11 Preheat oven to 400 degrees F (200 degrees C). Brush the top of the pastries with the remaining egg yolk mixture.
12. 12 Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer croissants to wire racks. Serve warm or at room temperature.

By KJKENDA

Ingredients

• ✓ instant yeast
• bread flour
• water
• egg
• vegetable oil
• white sugar
• salt
• onion
• poppy seed
• salt
• flour
• butter
• egg
• salt

Instructions

1. 1 Whisk together the yeast and 3/4 cup of bread flour. Sprinkle the yeast mixture over warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2. 2 Combine the yeast mixture with 2 eggs, vegetable oil, sugar, and 1 1/2 teaspoon of salt in a large mixing bowl; stir well to combine. Stir in half of the remaining bread flour until no dry spots remain. Stir in the remaining bread flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 2 hours.
3. 3 Line and generously grease a baking sheet. Set aside. Mix onion, poppy seeds, 1/4 teaspoon salt, all-purpose flour, and butter together in a bowl. Divide onion mixture into 2 equal portions. Set aside. Divide dough into 2 equal portions. Roll each portion into approximately 30x4 inch strips. Spoon the onion mixture down the center of each strip lengthwise. Begin pulling the edges of the dough up to wrap around the filling, pinching the edges to close securely.
4. 4 Arrange the strands side by side, seam side down. Beginning in the middle of each strand, braid the strands together by crisscrossing each side, making sure to keep the seam side down. Once both sides are braided, pinch the edges together to form a ring. Place the ring on the prepared baking sheet and cover with plastic wrap. Allow ring to rise until tripled in volume, about 1 1/2 hours.
5. 5 Preheat an oven to 325 degrees F (165 degrees C). Arrange the oven rack to the lowest position. Beat 1 egg and 1 pinch of salt together in a bowl. Brush the braided ring with the egg mixture. Sprinkle with additional poppy seeds, if desired.
6. 6 Bake in preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, turning the pan around half way through so the ring browns evenly, 45 to 50 minutes.

By Sherri Rochester

Ingredients

• ✓ instant yeast
• hazelnut
• eggnog
• eggnog
• white sugar
• salt
• butter
• egg
• egg yolk
• bread flour
• anise seed
• cinnamon
• confectioners sugar
• eggnog

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
3. 3 Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer.
4. 4 Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
5. 5 Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.

By nancyclrsoftwarecom

Ingredients

• ✓ instant yeast
• ✓ instant yeast
• pearl sugar
• water
• egg
• panettone form
• butter
• salt
• white sugar
• bread flour
• egg
• saffron
• milk
• candied lemon peel
• candied orange peel
• cointreau
• raisin
• water
• all-purpose flour

Instructions

1. 1 Prepare the sponge the night before you mix the dough: Mix 1.5 cups all-purpose flour with 1/8 teaspoon yeast in a bowl. Add 2/3 cup cool water. Cover with plastic wrap and let sponge stand at room temperature 8 hours to overnight.
2. 2 Toss raisins with Cointreau in a bowl. Mix orange and lemon peel in with raisins and add an extra tablespoon of Cointreau and let them soften, if they are on the hard side. Cover with plastic wrap and let stand 8 hours to overnight.
3. 3 Pour milk into a saucepan and crumble in saffron threads; heat just to a simmer. Transfer to the bowl of a stand mixer, taking care to get all of the saffron bits into the bowl. Let cool to just barely warm (110 degrees F) or room temperature.
4. 4 Transfer sponge to a mixing bowl, breaking up slightly with a spoon. Mix in eggs, stirring a few times by hand. Add 2 1/3 cups bread flour, sugar, 2 1/4 teaspoons yeast, and salt. Mix with the paddle attachment on low speed for about 5 minutes, stopping to scrape down sides of bowl occasionally; the dough will be very loose.
5. 5 Switch to the dough hook attachment and increase speed to medium. Add butter, one piece at a time, mixing until each piece is fully incorporated. Increase to high speed for 1 minute if the mixer can handle it; the dough should be climbing the dough hook and starting to clear the sides of the bowl. Add soaked raisins, orange peel, and lemon peel. Mix on low speed for 2 minutes; the fruit may not be fully dispersed.
6. 6 Transfer dough to a greased bowl. Flop the dough over itself a couple of times (it's a little too wet to fold), cover the bowl with plastic wrap, and let rise for 60 minutes.
7. 7 Fold dough a few times to release gas and mix in fruit. Cover again with plastic wrap and refrigerate for 4 hours or overnight.
8. 8 Turn the dough onto a floured work space. Divide in half and shape into 2 balls. Place each ball seam-side down in a 6" paper panettone form and set on a baking sheet. Beat egg with water, and brush egg wash onto each loaf. Cover panettone forms loosely with plastic wrap and let rise until doubled, about 90 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C).
10. 10 Brush loaves with egg wash again and sprinkle pearl sugar on top.
11. 11 Place baking sheet in the hot oven, immediately reducing the temperature to 375 degrees F (190 degrees C). Bake for 20 minutes, then rotate the baking sheet and bake for an additional 10 minutes.
12. 12 Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until a tester inserted in the center of each loaf comes out clean, about 20 minutes more. Cool completely on a wire rack before slicing.

By FrancesC

Ingredients

• ✓ instant yeast
• milk
• vanilla extract
• confectioners sugar
• butter
• nutmeg
• cinnamon
• salt
• all-purpose flour
• brown sugar
• butter
• apple
• butter
• water
• salt
• brown sugar
• all-purpose flour

Instructions

1. 1 To make the pastry: Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add water and room temperature butter; beat for 1 minute. Stir in remaining cup of flour and mix well. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
2. 2 Meanwhile, make the filling: Place chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 ½ tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add mixture to the saucepan; bring to a boil over medium-high heat and then reduce heat to a simmer. Cook until apples are tender, about 5 minutes. Remove from heat and allow filling to cool.
3. 3 Transfer Danish pastry dough to a floured surface and punch down. Let dough rest, covered, for 15 minutes. Roll dough out into a 13 x 8-inch rectangle. Place dough on a greased or parchment-lined baking sheet.
4. 4 Turn the baking sheet so that you face the short side of the dough. Spread apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
5. 5 Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
6. 6 Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
7. 7 To make the glaze: Heat 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in confectioners' sugar and vanilla. Mix in milk a teaspoon at a time until glaze is thin enough to drizzle. Decorate the Danish braid with glaze.

By kunes5

Ingredients

• ✓ instant yeast
• confectioners' sugar
• white sugar
• water
• egg white
• vegetable oil
• water
• cranberry sauce
• allspice
• nutmeg
• cinnamon
• ginger
• salt
• all-purpose flour
• egg yolk
• egg
• white sugar
• pumpkin puree
• milk
• butter

Instructions

1. 1 Place butter in the mixing bowl of a stand mixer. Pour hot milk over butter; stir occasionally until butter melts. Whisk pumpkin puree, 3/4 cup white sugar, eggs, and egg yolk into milk mixture.
2. 2 In separate bowl, combine flour, yeast, salt, ginger, cinnamon, and allspice. Using the paddle attachment, mix in about 4 cups of flour mixture on low speed. Scrape down sides of bowl and underneath paddle. Add remaining flour and mix, scraping down sides, on low speed until fully combined. Dough will be very wet, almost cookie-dough consistency; don't worry, it will absorb moisture as it sits.
3. 3 Transfer dough to a greased bowl. Cover bowl with plastic wrap lightly coated with cooking spray. Refrigerate for at least 5 hours or overnight.
4. 4 Combine canned cranberry sauce with 1/3 cup water in a small saucepan. Break the sauce up slightly with a spoon. Heat, covered, over medium-low heat, stirring occasionally, until cranberry sauce melts, about 25 minutes. Pour into a bowl and refrigerate.
5. 5 Place chilled dough on well-floured work surface. Shape it into a ball, divide the dough in half, and return half the dough to the greased bowl. Cover with greased plastic wrap and refrigerate. Roll out remaining dough half, flouring surface as needed, to 1/4-inch thickness. Cut out dough rounds with a 3-inch cutter.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone liner. This will prevent the dough from sticking and tearing.
7. 7 Transfer dough rounds to prepared baking sheet in pairs (one will be the top half, the other the bottom half of the doughnut). Gather up remaining dough scraps and add them to the dough stored in the refrigerator.
8. 8 Whisk egg white with 1 teaspoon water. Brush the rounds that will be the bottom halves of the doughnuts with the beaten egg white.
9. 9 Spoon 1 teaspoon cranberry jelly into center of each bottom round; arrange second round on top and press edges to seal. Let doughnuts rest 20 minutes.
10. 10 Working in batches, fry doughnuts until well browned, about 1 1/2 minutes per side. Drain doughnuts on paper towels. Pour 1/2 cup white sugar into a bag or large bowl; toss doughnuts in sugar to coat. Dust doughnuts with confectioners' sugar before serving. Repeat with remaining dough.

By Gremolata

Ingredients

• ✓ instant yeast
• butter
• kosher salt
• cinnamon
• brown sugar
• all-purpose flour
• water
• egg yolk
• butter
• cinnamon
• all-purpose flour
• brown sugar
• cooking spray
• vanilla extract
• butter
• water
• egg
• cinnamon
• salt
• granulated sugar
• all-purpose flour

Instructions

1. 1 Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.
2. 2 Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.
3. 3 Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.
4. 4 While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.
5. 5 Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.
6. 6 Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.
8. 8 Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm. Recipe developed by Melissa Gray

By Diana Moutsopoulos

Ingredients

• ✓ instant yeast
• all-purpose flour
• whole wheat flour
• brown sugar
• salt
• water
• vegetable oil

Instructions

1. 1 Stir together all-purpose flour, whole wheat flour, brown sugar, instant yeast, and salt in the bowl of an electric mixer fitted with a dough hook attachment. Whisk together water and oil in a cup; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
2. 2 Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking sheet. Cover with a towel and let rise until doubled in size, about 25 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Slash an "X" about 1/4-inch deep in tops of loaves with a sharp knife.
4. 4 Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from the oven; transfer loaves to a wire rack to cool completely.

By Jan Mowbray

Ingredients

• ✓ instant yeast
• milk
• margarine
• water
• white sugar
• salt
• all-purpose flour

Instructions

1. 1 In a large bowl, stir together milk, margarine, warm water, sugar, and yeast. Let stand for about 5 minutes.
2. 2 Mix in salt and gradually stir in flour until you have a soft dough. Divide into 25 pieces, and form into balls. Place on baking sheets, so they are 2 to 3 inches apart. Let rise for 20 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Bake rolls for 15 minutes in the preheated oven. Cool slightly, then split them in half horizontally to fill with your favorite burgers.

By CHEERON883

Ingredients

• ✓ instant yeast
• bread flour
• white sugar
• salt
• milk
• water
• coconut oil
• coconut oil

Instructions

1. 1 Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.
2. 2 Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.
3. 3 Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.
4. 4 Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
5. 5 Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
6. 6 Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
7. 7 Preheat oven to 375 degrees F (190 degrees C).
8. 8 Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.

By Texaslady

Ingredients

• ✓ instant yeast
• water
• white sugar
• all-purpose flour
• butter
• egg
• salt
• cooking spray

Instructions

1. 1 Combine warm water, yeast, and sugar in the bowl of a stand mixer. Whisk to blend and set aside for 8 minutes, or until yeast has activated and is very frothy.
2. 2 Add 3 cups flour, 3 tablespoons butter, egg, and salt to the bowl. With the dough hook fitted, turn mixer on medium speed until the dough comes together into a ball. Turn speed down to a "2" (medium-low) and continue kneading for 3 minutes, until dough ball is smooth. If your dough is too wet, add a little bit more flour until the dough ball forms.
3. 3 Cover bowl with a tea towel and set aside to rise until doubled in size, 1 to 1 1/2 hours.
4. 4 Scrape dough out of the bowl and divide into 12 pieces. Roll each piece into a smooth ball.
5. 5 Spray a 9x13-inch baking dish with cooking spray. Arrange dough balls in the baking dish. Cover again with the tea towel and set aside until well risen and puffy, 30 to 40 more minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake rolls in the preheated oven until golden brown and baked through, 20 to 25 minutes.
8. 8 Remove from the oven and allow to cool a few minutes. Brush remaining tablespoon softened butter over the top of the warm rolls, allowing the butter to soak in.

By Rebekah Rose Hills

Ingredients

• ✓ instant yeast
• sugar
• water
• milk
• butter
• egg
• all-purpose flour
• salt
• raisin

Instructions

1. 1 In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 Heat milk in a small saucepan over medium heat until it bubbles, then remove from heat. Add butter and stir until melted; let cool until lukewarm.
3. 3 In a large mixing bowl, combine yeast mixture with cooled milk mixture. Add egg, 2 cups flour, and salt; beat well to combine. Add remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition. When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Cover dough and let rest for 10 minutes.
4. 4 Divide dough into seven pieces: one round 2 inches in diameter, five rounds 1 inch in diameter, and the remainder in one large round.
5. 5 Place the large round on a lightly greased cookie sheet and flatten slightly. Shape four of the 1-inch rounds into 'feet' and one into a 'tail' for the turtle. Shape the 2-inch round into a 'head' for the turtle. Attach each piece by flattening the end which attaches to the body, wetting it slightly with water, and pinching it under the turtle's 'body.' Press raisins into the turtle's head for 'eyes.' Cover the turtle with a damp cloth and let rise for 20 minutes.
6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Use a sharp knife to make crisscross cuts in the turtle's body to make the 'shell,' then use scissors to cut the turtle's mouth.
8. 8 Bake in the preheated oven until golden brown, 20 to 25 minutes.

By Jo va

Ingredients

• ✓ instant yeast
• milk
• water
• butter
• all-purpose flour
• white sugar
• salt
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Heat milk, water, and butter in a small saucepan over medium heat until very warm, about 120 degrees F (50 degrees C).
3. 3 Mix together 1 3/4 cups flour, sugar, yeast, and salt in a large bowl.
4. 4 Pour in warm milk mixture; stir until combined.
5. 5 Mix in egg. Add remaining flour, 1/2 cup at a time, beating well after each addition.
6. 6 Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.
7. 7 If making burger buns: Divide dough into 12 equal pieces. Shape into smooth balls; place on a greased baking sheet and flatten slightly. Cover and let rise for 30 to 35 minutes.
8. 8 If making hot dog buns: Divide dough into 16 equal pieces. Shape each piece into a 6x4-inch rectangle. Starting with a long side, roll up tightly, then pinch edges and ends to seal. Place on a greased baking sheet. Cover and let rise for 20 to 25 minutes.
9. 9 Preheat the oven to 400 degrees F (200 degrees C).
10. 10 Bake buns in the preheated oven until golden brown, 10 to 12 minutes.

By Sally

Ingredients

• ✓ instant yeast
• kohlrabi
• milk
• canola oil
• bread flour
• whole wheat flour
• brown sugar
• salt
• rosemary

Instructions

1. 1 Bring a pot of water to a boil. Add kohlrabi; boil until completely tender, 5 to 7 minutes. Drain.
2. 2 Transfer kohlrabi to a blender; blend until smooth.
3. 3 Place milk, kohlrabi, oil, flour, sugar, salt, rosemary, and yeast in a bread machine in the order listed.
4. 4 Set machine for medium crust on the Basic cycle and press Start.

By ashleys8

Ingredients

• ✓ instant yeast
• bread flour
• sugar
• cinnamon
• salt
• water
• raisin
• bread flour
• parchment paper

Instructions

1. 1 Stir together 3 cups flour, sugar, cinnamon, salt, and yeast in a large bowl. Pour in warm water and stir until flour is incorporated and a shaggy, wet dough forms. Stir in raisins until evenly distributed.
2. 2 Cover the bowl with plastic wrap and place in a warm, draft-free space or in the oven with the oven light on for 30 minutes.
3. 3 Sprinkle a clean work surface with 1 tablespoon flour. Scrape dough out onto the prepared surface and use a bench scraper to fold dough over onto itself several times, incorporating most of the flour into dough. Rinse and dry the bowl.
4. 4 Cut parchment paper into a liner for the bowl, folding so that it sits flat against the bowl. Place dough onto the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
5. 5 Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C).
6. 6 Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
7. 7 Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from the oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

By Bren

Ingredients

• ✓ instant yeast
• tomato juice
• water
• vegetable oil
• honey
• parsley
• green onion
• garlic
• carrot
• salt
• bread flour

Instructions

1. 1 Gather the ingredients.
2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Ingredients

• ✓ instant yeast
• bread flour
• rye flour
• potato flake
• caraway seed
• demerara sugar
• salt
• water
• canola oil
• pickle juice

Instructions

1. 1 Gather the ingredients.
2. 2 Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.
3. 3 Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.
4. 4 Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
5. 5 Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
6. 6 Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.
7. 7 Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C). Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out.
8. 8 Remove loaf from the pan and cool on a wire rack.

By Dad's world famous

Ingredients

• ✓ instant yeast
• milk
• margarine
• all-purpose flour
• white sugar
• salt
• water
• egg
• brown sugar
• margarine
• cinnamon
• raisin

Instructions

1. 1 Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. Remove from heat and stir in margarine until melted; set aside.
2. 2 Combine 2 1/4 cups flour, white sugar, yeast, and salt in a large bowl. Add milk mixture, water, and egg; beat well. Add remaining 1 cup flour, 1/2 cup at a time, stirring well after each addition.
3. 3 Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover with a damp cloth and let rest for 10 minutes.
4. 4 While dough is resting, mix together brown sugar, margarine, and cinnamon in a small bowl. Set aside.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan.
6. 6 Roll dough out on a lightly floured surface into a 12x9-inch rectangle. Spread brown sugar mixture over dough; sprinkle with raisins.
7. 7 Roll up dough and pinch seam to seal. Cut into 12 equal rolls.
8. 8 Place cut-side up in the prepared muffin cups. Cover and let rise until doubled, about 30 minutes.
9. 9 Bake in the preheated oven until browned, about 20 minutes. Remove rolls from muffin cups to cool on a wire rack. Serve warm.

By GOOFYDEBBIE

Ingredients

• ✓ instant yeast
• brown sugar
• skim milk
• sunflower seed
• bread flour
• whole wheat flour
• almond oil

Instructions

1. 1 In a small mixing bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with sunflower seeds, flour and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
3. 3 Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Form the dough into a loaf and place it into the prepared pan. Brush the top with almond oil and cover with a damp cloth. Let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack 20 minutes before slicing.

By Alex Storey

Ingredients

• ✓ instant yeast
• whole wheat flour
• all-purpose flour
• white sugar
• salt
• water
• olive oil

Instructions

1. 1 Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
2. 2 Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.

By rosey cheeks

Ingredients

• ✓ instant yeast
• kefir
• kefir
• bread flour
• white sugar
• salt

Instructions

1. 1 Pour 1 cup plus 2 tablespoons warm kefir into the pan of your bread machine; add bread flour, sugar, salt, and yeast, respectively. Program the machine for the dough cycle; press Start.
2. 2 Punch down dough and remove from the pan. Knead lightly on a floured work surface. Divide dough into 12 pieces; roll each into a small ball.
3. 3 Grease a muffin tin. Place 1 ball of dough in each muffin cup. Cover loosely with plastic wrap. Let rise until dough is puffy, about 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Bake rolls in the preheated oven until golden brown, about 20 minutes.

By Gretchen

Ingredients

• ✓ instant yeast
• earl grey tea
• water
• bread flour
• white sugar
• salt
• butter

Instructions

1. 1 Cut open tea bags and place leaves in a tea strainer. Steep in boiling water for 10 minutes. Let tea cool.
2. 2 Pour cooled tea into a bread machine. Add bread flour, sugar, yeast, and salt in the order recommended by the manufacturer. Run White Bread cycle. Add the butter when the machine beeps, about 15 minutes into the kneading stage.
3. 3 Remove loaf from the machine after the cycle is done, about 3 hours.

By Natasha Lim