Type what you have

Ingredients

• ✓ bread flour
• cocoa powder
• baking powder
• salt
• butter
• shortening
• brown sugar
• white sugar
• egg
• vanilla extract
• peppermint extract
• egg yolk
• dark chocolate chip

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Combine flour, cocoa, baking powder, and salt together in a bowl.
2. 2 Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the whole egg into the butter mixture until completely blended, then beat in the vanilla extract and peppermint extract with the egg yolk. Mix the flour mixture into the wet ingredients until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Scoop up the dough by heaping teaspoons and roll into 1/2-inch balls. Place 2 inches apart onto ungreased baking sheets.
3. 3 Bake in the preheated oven until the edges of the cookies become firm (the center will be slightly soft), about 10 minutes. Cool on the baking sheets for 10 minutes before removing to cool completely on a wire rack.

By Brenda Michelle Ratliff

Ingredients

• ✓ bread flour
• shortening
• brown sugar
• baking soda
• baking powder
• cinnamon
• ginger
• nutmeg
• vanilla extract
• pumpkin puree
• egg

Instructions

1. 1 Butter one 9x13 inch baking pan. Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine shortening, brown sugar, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, vanilla pumpkin and eggs. Mix until smooth. Spread evenly in pan and bake for 25 minutes. Frost with cream cheese frosting when cooled.

By SPLACE

Ingredients

• ✓ bread flour
• cinnamon
• salt
• baking soda
• brown sugar
• butter
• white sugar
• egg
• egg yolk
• milk
• vanilla extract
• white chocolate chip
• pecan
• caramel

Instructions

1. 1 Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.
2. 2 Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Scoop dough by rounded tablespoons onto a baking sheet.
5. 5 Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.
6. 6 Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.

By MrsWilliams

Ingredients

• ✓ bread flour
• potato flake
• water
• milk
• butter
• egg
• sugar
• active dry yeast
• sugar
• cinnamon
• butter

Instructions

1. 1 In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
2. 2 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
3. 3 When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. 4 In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
5. 5 Bake in preheated oven for 20 minutes, or until golden brown.

By Oaksfan

Ingredients

• ✓ bread flour
• cake flour
• salt
• white sugar
• butter
• water
• lemon juice

Instructions

1. 1 In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball.
2. 2 On a lightly floured surface, roll out the dough into a rectangle about 1/2 inch thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes.
3. 3 Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using.
4. 4 To use, roll out dough to 1/4 inch thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown.

By Frances Crouter

Ingredients

• ✓ bread flour
• water
• active dry yeast
• granulated white sugar
• kosher salt
• butter
• butter
• egg
• water

Instructions

1. 1 Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 6 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
2. 2 Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
3. 3 Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
4. 4 Cut 2 sticks butter in half lengthwise and place slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
5. 5 Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about a 1-inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
6. 6 Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
7. 7 Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
8. 8 Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
9. 9 Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
10. 10 Cut dough in half lengthwise using a pastry wheel or pizza cutter. Dust one piece with flour and roll out to a rectangle about 1/4 to 1/8 inch thick. Starting from one corner, cut the dough diagonally crosswise into 8 triangles using a pastry wheel. Starting with the bottom end of each triangle, roll each up toward the tip to form the croissant with the seam at the bottom. If necessary, use a bit of water to seal the tip to the rolled croissant.
11. 11 Repeat with the other half of the dough.
12. 12 Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with egg wash. Place in a warm area to allow them to rise, about 45 to 60 minutes.
13. 13 Preheat the oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash.
14. 14 Bake in the preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ bread flour
• white sugar
• milk
• active dry yeast
• egg
• vegetable oil
• salt
• water
• sesame seed

Instructions

1. 1 Whisk milk and sugar together in a large mixing bowl until sugar is dissolved. Stir in yeast, and let stand until a frothy layer forms on the milk, about 10 minutes. Stir in flour, most of the beaten eggs (reserve about 1 tablespoon of egg in a small bowl for later), vegetable oil, and salt; mix well until thoroughly combined.
2. 2 Turn dough out onto a well-floured work surface, and knead until smooth and elastic, about 10 minutes. The dough should be slightly sticky. Place the dough into a large oiled bowl, cover with a damp cloth or plastic wrap, place the bowl in a warm spot, and let rise until doubled, 2 to 3 hours.
3. 3 Line a baking sheet with parchment paper.
4. 4 Remove dough from the bowl, and knead it briefly to punch down, about 1 minute. Roll dough out into a rope, and cut it into 12 equal-sized pieces. Roll each piece into a ball, and use your fingers to flatten each ball into a disk about 5 to 6 inches in diameter.
5. 5 Place about 2 tablespoons of your favorite bun filling in the center of the dough circle, and bring the edges of dough up over the filling. Pinch and twist the top together to seal in filling. Make sure there are no open spots. Place each filled bun seam-side down on the parchment paper while you finish making the rest of the buns. Cover the filled buns with plastic wrap, and let them rise for 30 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Beat reserved beaten egg with water until combined; brush the top of each bun with egg wash and sprinkle a few sesame seeds on top.
7. 7 Bake buns in the preheated oven until the tops are browned and shiny, turning the baking sheet around halfway through baking, for 20 to 30 minutes. Serve warm.

By GAUSSSHAWN

Ingredients

• ✓ bread flour
• water
• sugar
• active dry yeast
• butter
• salt
• butter
• white sugar
• salt

Instructions

1. 1 Make dough: Combine water, sugar, and yeast in a large bowl. Let rest until foamy, about 5 minutes.
2. 2 Add 2 cups flour, 1 tablespoon melted butter, and salt to yeast mixture. Stir with a wooden spoon until a very wet sticky dough forms.
3. 3 Dust work surface with remaining 1/2 cup flour. Turn dough out onto the floured surface. Knead, folding in excess flour as needed, until dough is soft, slightly sticky, and elastic. Place into a greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 1/2 hours.
4. 4 Make seasoned sugar: Mix together sugar and most of the sea salt in a bowl. Taste and add remaining salt if desired.
5. 5 Grease a 12-cup muffin tin with remaining 1 tablespoon melted butter. Spoon some of the seasoned sugar into each cup and shake to coat. Turn tin over and return excess sugar to the bowl. Set the muffin tin aside until needed.
6. 6 Transfer dough onto a floured surface and press into a rough rectangle. Roll dough into a rectangle about 1/8- to 1/4-inch thick. Grate 1 stick ice-cold butter over dough, leaving a 1-inch border. Flatten butter using lightly floured hands. Fold rectangle widthwise into thirds. Press gently to square out the edges, then place onto a silicone-lined baking sheet. Wrap in plastic and refrigerate for 30 minutes.
7. 7 Roll dough into a large rectangle again, pulling and stretching the corners as needed. Grate remaining stick ice-cold butter over the surface. Pat down with floured fingers and fold into thirds. Roll back out into a rectangle and fold into thirds. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 1 hour.
8. 8 Preheat the oven to 375 degrees F (190 degrees C).
9. 9 Sprinkle a generous amount of seasoned sugar onto your work surface. Place dough onto sugar and sprinkle more sugar on top. Roll into a large rectangle about 1/8- to 1/4-inch thick, turning and topping with sugar between rolls.
10. 10 Use a pizza cutter to trim away uneven edges. Cut dough into 12 equal squares. Sprinkle more sugar on top. Lightly pinch each pastry into a crown shape by bringing all four corners to the center; place into the prepared muffin cups. Sprinkle more sugar on top. Let rest for 10 minutes.
11. 11 Bake in the preheated oven until browned and puffed, 25 to 30 minutes. Transfer pastries to a cooling rack while still hot. Let cool for 15 minutes before serving.

By John Mitzewich

Ingredients

• ✓ bread flour
• white sugar
• water
• yeast
• all-purpose flour
• salt
• sesame seed
• cinnamon
• orange
• tahini

Instructions

1. 1 Combine 1 teaspoon sugar, 1/4 cup water, and yeast together in a small bowl. Stir well with a fork.
2. 2 Sift bread flour and all-purpose flour together in a mixing bowl. Add salt and blend. Pour in yeast mixture. Start adding remaining water gradually; mix until dough comes together. Place dough on a flat work surface and knead until soft and smooth, about 15 minutes.
3. 3 Transfer dough to a lightly greased bowl and cover. Place it a warm spot and let it rise for 45 minutes.
4. 4 In the meantime, prepare the filling. Add remaining sugar, sesame seeds, cinnamon, and orange zest to the tahini. Mix well.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
6. 6 Flatten dough gently and cut into 8 equal pieces. Keep dough covered as you work with 1 piece at a time.
7. 7 Roll out 1 piece of dough into a 6-inch disk. Place 2 tablespoons of the filling in the middle, gather up the edges in the center, and pinch to seal. Press down to flatten; roll back out into a 6-inch disk. Roll disk into a log about 12 inches long. Cut in half and stretch each piece out to make it a little longer. Roll in both ends towards the center, creating an 'S' shape. Fold 1 spiral over the other and flatten with your palm. Roll out slightly; transfer to the prepared baking sheet.
8. 8 Repeat step 6 with remaining dough and filling, making 16 hand pies in total. Keep finished pies loosely covered so they rise slightly while you finish the rest.
9. 9 Bake in the preheated oven until golden brown, about 18 minutes.

By Aphrodite

Ingredients

• ✓ bread flour
• cocoa powder
• salt
• white chocolate chip
• bittersweet chocolate
• butter
• egg
• sugar
• irish stout beer
• semi-sweet chocolate chip
• irish cream liqueur
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil.
2. 2 Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside.
3. 3 Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat.
4. 4 Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in.
5. 5 Pour batter into the prepared pan.
6. 6 Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes.
7. 7 Allow brownies to cool for 1 hour at room temperature.
8. 8 Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes.
9. 9 Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

By wdtrap

Ingredients

• ✓ bread flour
• all-purpose flour
• baking powder
• baking soda
• sea salt
• water
• cornstarch
• butter
• white sugar
• brown sugar
• yogurt
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk both flours, baking powder, baking soda, and salt together in a medium bowl. Mix water and cornstarch together in a small bowl.
3. 3 Combine butter and both sugars in a large bowl; beat with an electric mixer until smooth and creamy. Mix in cornstarch mixture, then add yogurt and vanilla and beat thoroughly. Add dry ingredients in small batches, beating well after each addition.
4. 4 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 3 to 4 minutes before removing to a wire rack to cool completely, about 10 more minutes.

By Reima

Ingredients

• ✓ bread flour
• semolina flour
• kosher salt
• water
• honey
• ricotta cheese
• water
• white sugar
• semolina flour
• egg yolk
• candied orange peel
• vanilla extract
• cinnamon
• butter
• lard
• confectioners sugar

Instructions

1. 1 Make the dough: Mix bread flour, semolina flour, and kosher salt together in a large bowl. Mix in water and honey; the dough will be very dry, like pasta. If there is still dry flour after a few minutes of mixing, add up to 2 teaspoons more water to ensure all flour is moistened.
2. 2 Turn dough out onto a work surface and knead for a few minutes until smooth, firm, and not tacky. While you want a firm dough, it must still be workable. Divide dough into four pieces and flatten. Cover dough with plastic wrap when not working with it. Run each piece through a pasta machine on its widest setting a dozen or so times, folding it in half and rotating the sheet 45 degrees each time (see Tips). Dust with flour very sparingly, only if needed to prevent tearing. Repeat with remaining dough pieces. Wrap dough in plastic wrap and refrigerate for 2 hours.
3. 3 Meanwhile, make the filling: Blend ricotta cheese in a food processor until smooth. Bring water to a boil in a saucepan, then stir in sugar. Sift in semolina flour, whisking to avoid clumping; it will immediately thicken up. Reduce the heat to low, fold in blended ricotta, and cook for 2 more minutes, stirring constantly.
4. 4 Remove from the heat and transfer filling to the food processor. Add egg yolks, one at a time with the processor running, until fully combined. Add orange peel, vanilla, and cinnamon, then pulse to mix. Transfer filling to a bowl and cool to room temperature. Cover with plastic wrap and refrigerate.
5. 5 Divide each dough piece into four smaller pieces and cover with plastic wrap. Place clean kitchen towels over a work surface so you can lay each sheet of dough on the towels while you roll out the remaining sheets.
6. 6 Run each piece of dough through a pasta machine on progressively smaller settings until dough is as thin as possible. After running it through the machine, stretch each sheet as wide as you can without tearing. Dough sheets should stretch to three times their original width and be so thin you can see through them.
7. 7 Melt butter and lard in a saucepan. Place a sheet of parchment paper onto a work surface, and place the first sheet of pastry onto the parchment. Brush pastry with butter mixture. Place the second sheet above the first, overlapping 1/2 inch or so. Roll sheets up into a tight cylinder, leaving about 1 inch to overlap the next sheet. Place the third dough sheet onto the parchment, overlapping the second sheet, and brush with butter mixture. Continue rolling up the log of dough, repeating until all dough pieces are brushed with butter mixture and rolled. Wrap dough log in the parchment sheet, then wrap entirely with plastic wrap. Refrigerate for 2 hours.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Transfer chilled filling to a pastry bag or a 1-gallon zip-top bag with the corner snipped off.
9. 9 Cut dough log into 1/2-inch slices; you should have 16 to 20 pieces. Holding it in both hands, use your thumbs to flatten each slice from the center outwards, then shape it into a cone. Pipe some filling into the center, close partially, and repeat to form remaining pastries.
10. 10 Bake in the preheated oven until dough turns golden brown and starts to peel back from the pastries, 20 to 30 minutes, basting a couple of times with any leftover butter mixture if desired. Serve warm pastries dusted with confectioners' sugar.

By popperdoogles

Ingredients

• ✓ bread flour
• butter
• white sugar
• cocoa powder
• cornstarch
• white sugar
• butter
• milk
• egg yolk
• egg white
• vanilla extract
• chocolate liqueur
• semisweet chocolate chip
• raspberry

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
2. 2 Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3. 3 Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4. 4 Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5. 5 About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6. 6 Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

By The_Tattooed_Chef

Ingredients

• ✓ bread flour
• gold sparkling sugar
• green sparkling sugar
• purple sparkling sugar
• milk
• vanilla extract
• butter
• confectioners' sugar
• pecan
• egg
• vanilla extract
• cinnamon
• brown sugar
• white sugar
• cream cheese
• egg
• sugar
• active dry yeast
• water
• salt
• butter
• white sugar
• sour cream

Instructions

1. 1 Make dough: Combine sour cream, 1/3 cup sugar, butter, and salt in a large saucepan over medium-low heat. Cook and stir until butter melts, about 5 minutes. Remove from heat; let mixture cool to 100 to 110 degrees F (38 to 43 degrees C), about 15 minutes.
2. 2 Stir together water, yeast, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand until creamy, about 5 minutes.
3. 3 Combine sour cream mixture, 2 cups bread flour, yeast mixture, and eggs in the bowl of a heavy-duty electric stand mixer fitted with the paddle attachment. Beat at medium speed until smooth, about 1 minute. Reduce speed to low; gradually add 4 more cups flour, beating until dough comes together.
4. 4 Turn dough out onto a surface dusted with 1/4 cup flour. Knead, gradually adding remaining 1/2 cup flour, 2 tablespoons at a time, until smooth and elastic, about 10 minutes. Dough should be tacky but release easily from surface.
5. 5 Place dough in a well-greased bowl; turn to grease the top. Cover; let rise in a warm place until doubled in size, 45 minutes to 1 hour.
6. 6 Meanwhile, prepare filling. Beat together cream cheese, sugars, cinnamon, and vanilla in a large bowl with an electric mixer on medium speed until smooth. Beat in egg until combined. Set aside.
7. 7 Gently punch dough down; divide in half. Roll 1 portion out into a 22x12-inch rectangle on a lightly floured surface. Keep the other portion covered. Spread 1/2 of the filling over rectangle, leaving a 1-inch border. Sprinkle with 1/2 cup pecans. Carefully roll up, starting from a long edge.
8. 8 Place roll, seam-side down, on a parchment paper-lined baking sheet. Bring the ends of roll together to form a ring. Moisten the ends with water; pinch together to seal. Repeat with remaining dough, filling, and pecans. Cover and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
9. 9 Preheat the oven to 350 degrees F (175 degrees C). Uncover dough rings.
10. 10 Bake in the preheated oven until cakes are a deep golden brown, about 25 minutes. Cool cakes completely on wire racks, about 1 hour 30 minutes.
11. 11 Make glaze: Stir together confectioners' sugar, melted butter, and vanilla in a large bowl. Mix in milk until combined. Add additional milk if needed, 1 teaspoon at a time, until pourable but still opaque.
12. 12 Pour glaze evenly over cakes. Sprinkle with sparkling sugars, alternating colors to form bands.

By Smart Cookie

Ingredients

• ✓ bread flour
• water
• semolina flour
• anise seed
• salt
• white sugar
• active dry yeast
• olive oil
• sesame seed

Instructions

1. 1 Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
2. 2 When the dough cycle signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
4. 4 Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.

By SHECOOKS2

Ingredients

• ✓ bread flour
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Day 1: Mix together 70 grams flour and 70 grams water in a container with a lid. The container needs to be large enough to accommodate another 70 grams water and 70 grams flour. Cover loosely so gases can escape. Leave at room temperature for 24 hours at 70 degrees F (21 degrees C).
3. 3 Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave at room temperature for 24 hours at 70 degrees (21 degrees C).
4. 4 Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave at room temperature for 24 hours at 70 degrees (21 degrees C).
5. 5 Day 4 through about Day 10: Repeat Step 3 each day until the starter smells fruity and yeasty and is beautifully fermented. You can test this by seeing if it doubles in size within 2 to 3 hours of feeding.
6. 6 Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
7. 7 It's ready to use!

By John Mitzewich

Ingredients

• ✓ bread flour
• ✓ bread flour
• water
• salt
• yeast

Instructions

1. 1 Place 3 1/2 cups flour, water, salt, and yeast in a large glass or ceramic bowl; mix by hand until just incorporated. Cover the bowl with plastic wrap and place it on a thick kitchen towel on the counter. Let sit on the counter for 12 to 18 hours.
2. 2 Sprinkle a clean work surface with 2 tablespoons flour. Scrape the dough (it will be sticky) from the bowl onto the work surface. Stretch and fold the dough over several times, working in some of the flour. Shape into a round loaf.
3. 3 Place parchment paper inside a slow cooker, making sure to drape it up the sides. Place the dough in the center of the slow cooker, and trim off any parchment paper that hangs over the rim. Place a double layer of paper towels over the slow cooker and secure the lid.
4. 4 Cook on High without peeking for 2 hours. Remove bread to a cooling rack and allow to cool completely before slicing.

By Bren

Ingredients

• ✓ bread flour
• salt
• water
• butter

Instructions

1. 1 Mix flour and salt together in a large bowl or in the bowl of a stand mixer that is fitted with a dough hook. Gradually stir in water until dough holds together enough to clean the sides of the bowl. You may not need the full amount of water. Shape into a flat ball, and allow to rest for at least 10 minutes.
2. 2 Place butter between two pieces of plastic wrap and pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, about 20 minutes.
3. 3 On a lightly floured surface, roll out dough into a large rectangle about 1/2 inch thick. Place the disc of chilled butter in the center and fold the two ends over it so that it is completely encased in dough. Roll out dough again, taking care not to let butter break through dough, to about 1/2 inch thickness. Fold into thirds. This is the first ''turn.'' Rotate dough 90 degrees and roll out into a rectangle again. Fold into thirds. By this time the butter is starting to warm up. Place dough on a baking sheet and mark it with two pokes from your finger (two turns). Cover in plastic wrap and refrigerate for at least 30 minutes.
4. 4 Repeat this rolling, folding, and turning two more times, then refrigerate until firm. Repeat two more times for a total of 6 turns. Wrap and refrigerate. The dough is now ready to roll out and use in any recipe calling for puff pastry.

By your mom

Ingredients

• ✓ bread flour
• egg
• water

Instructions

1. 1 Sift bread flour into a medium bowl and make a well in the center. Place egg and cold water in well. Beat with a wooden spoon until a smooth dough has formed. Use more water as necessary. Knead until elastic and pliable. Cover with plastic wrap and chill in the refrigerator 4 hours, or overnight.
2. 2 On a lightly floured surface, roll the dough into an approximately 14x14 inch square. Cut into 12 equal squares. Roll each square into a very thin 6x6 inch square. Cover with plastic wrap and refrigerate until ready to use.

By PATTY5

Ingredients

• ✓ bread flour
• ✓ bread flour
• water
• salt
• active dry yeast
• olive oil

Instructions

1. 1 Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be "as soft as a baby's bottom." Form the dough into a round shape.
2. 2 Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight.
3. 3 The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings.
4. 4 Place a pizza stone into oven, dust it with a little flour, and preheat oven to 500 degrees F (260 degrees C). Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes.

By ItsJeanettic

Ingredients

• ✓ bread flour
• sprouted spelt flour
• active dry yeast
• water
• kosher salt

Instructions

1. 1 Place bread flour, spelt flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix until a very wet, sticky dough comes together, about 3 minutes. Add salt and mix for another 2 to 3 minutes. Scrape down the sides of the bowl, cover with foil, and allow dough to rise at room temperature for 18 hours.
2. 2 Deflate bubbly dough with a spatula by scraping down the sides of the bowl and folding dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
3. 3 Scrape dough out onto a heavily floured surface. Sprinkle the surface of dough generously with flour. Use floured hands to roll and fold dough on the table into a round or oval shape with a smooth surface, 1 to 2 minutes, adding more flour if dough is too sticky. The loaf shape doesn't really matter, but a smooth surface is the goal.
4. 4 Transfer to a Silpat-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up; this is normal.
5. 5 Preheat the oven to 450 degrees F (230 degrees C). Place a rack in the center of the oven.
6. 6 Use a very sharp knife or razor to cut a shallow slash down the middle of dough, being careful not to deflate dough too much; the slash is optional. Spray the surface of loaf very lightly with water to help a crust form.
7. 7 Bake on the center rack in the preheated oven until nicely browned and loaf sounds hollow when tapped, about 30 minutes. Let cool on a wire rack before slicing.

By John Mitzewich

Ingredients

• ✓ bread flour
• white sugar
• salt
• vegetable oil
• active dry yeast
• water

Instructions

1. 1 Mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
2. 2 Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 45 to 50 minutes or until double. (Dough is ready if indentation remains when touched.) If you don't have a warm, draft-free place, I find it works well to place covered bowl on a rack in the oven above a pan of warm water.
3. 3 Grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. Punch down dough and divide in half. Shape each half into loaf, place in pans. Brush loaves lightly with margarine if desired. Cover and let rise in warm place 35 to 40 minutes or until double.
4. 4 Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees F (220 degrees C). Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack.

By Stephanie

Ingredients

• ✓ bread flour
• active dry yeast
• water
• salt

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with the 3 cups flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, 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 2 hours. Meanwhile, preheat oven to 500 degrees F (260 degrees C).
3. 3 Divide the dough into sixteen equal pieces and form into rounds. Roll rounds into square loaves 1/4 inch thick. Place the on ungreased baking sheets. Bake in preheated oven for 4 to 5 minutes, until loaves puff in the middle. Let cool on a wire rack.

By CHRISW

Ingredients

• ✓ bread flour
• active dry yeast
• water
• water

Instructions

1. 1 Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
2. 2 Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
3. 3 Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

By THYCOOK

Ingredients

• ✓ bread flour
• rye flour
• water
• water

Instructions

1. 1 In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth, and set aside at room temperature for 24 hours.
2. 2 Stir well, and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three.
3. 3 Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter, and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours.
4. 4 Starter should be very active with lots of bubbles in the batter. Stir well. Measure, and return 1 cup starter to the jar. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.

By Maryellen

Ingredients

• ✓ bread flour
• spelt flour
• sourdough starter
• olive oil
• sea salt
• water

Instructions

1. 1 Combine bread flour, spelt flour, sourdough starter, oil, and salt in the bowl of stand mixer. Begin to knead using the dough hook. Add water until all the ingredients combine and begin to pull together; you may not need all the water. Knead on low speed for 5 minutes.
2. 2 Fold the dough into a ball. Place inside an air fryer-safe baking dish. Cover with plastic wrap and allow to double in volume, 5 hours to overnight.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C). Remove the plastic wrap and score the loaf.
4. 4 Place the baking dish in the air fryer and cook until loaf is browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 190 degrees F (88 degrees C). Allow to cool before slicing.

By Buckwheat Queen

Ingredients

• ✓ bread flour
• kosher salt
• baking powder
• plain greek yogurt
• garlic
• green onion
• butter

Instructions

1. 1 Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
2. 2 Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
3. 3 Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
4. 4 Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
5. 5 Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
6. 6 Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
7. 7 Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
8. 8 When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.

By John Mitzewich

Ingredients

• ✓ bread flour
• instant mashed potato flakes
• sugar
• salt
• butter
• water
• instant yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.

By Annette

Ingredients

• ✓ bread flour
• water
• sugar
• salt
• active dry yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light or Medium Crust cycle; press Start. For a crispier crust, use the French cycle or turn machine off after first rise and start the cycle over.

By Becki C

Ingredients

• ✓ bread flour
• water
• cocoa powder
• white sugar
• sunflower oil
• salt
• instant yeast

Instructions

1. 1 Combine flour, warm water, cocoa powder, sugar, sunflower oil, salt, and yeast in a large bowl. Stir everything with a wooden spoon until a soft dough forms.
2. 2 Transfer dough to a lightly floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Divide dough in half. Roll each half into a ball and place on a baking sheet. Cut crisscross designs in the top of each ball, then cover with a kitchen towel. Let rise until double in size, about 1 hour.
4. 4 When dough has almost finished rising, preheat the oven to 425 degrees F (220 degrees C).
5. 5 Remove the kitchen towel, and bake dough in the preheated oven for 35 minutes.
6. 6 Remove from the oven and transfer to a wire rack to cool.

By Bowen