Type what you have

Ingredients

• ✓ active dry yeast
• all-purpose flour
• egg yolk
• baking powder
• shortening
• milk
• salt
• fruit jam
• confectioners' sugar

Instructions

1. 1 Warm milk to just above room temperature. Dissolve the yeast in the milk, set aside. In a medium bowl, stir together the flour, salt and baking powder. Cut in the shortening until the mixture is mealy. Stir in the egg yolks and milk mixture. Knead the dough together and then refrigerate overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Dust a clean, dry surface with confectioners' sugar. Knead the dough for a few minutes. Carefully roll out your dough to 1/4 inch thickness. Cut out circles with a cookie cutter. Place a teaspoon of jam on the center of each circle, fold the dough over, and seal the edge with a fork.
4. 4 Bake for 12 to 15 minutes in the preheated oven. Do not store in an airtight container or they will become soggy.

By Yvonne

Ingredients

• ✓ active dry yeast
• water
• white sugar
• all-purpose flour
• egg
• butter
• salt
• milk
• raisin
• vegetable oil

Instructions

1. 1 Dissolve yeast in warm water; add sugar and 2 cups flour. Mix to combine, cover bowl with plastic, and let rise about 1 hour.
2. 2 Mix in remaining flour, eggs, butter, salt, milk, and raisins until fully combined. Cover bowl and let rise again for 1 hour.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Drop dough by tablespoonfuls in hot fat and cook until brown on both sides. Cookie usually flips over when done on the first side. Be sure fat isn't too hot or your cookie may be raw inside when dark on the outside. Drain on paper towels. Sprinkle with granulated or powdered sugar, if desired.

By Marc

Ingredients

• ✓ active dry yeast
• milk
• butter
• honey
• salt
• white sugar
• water
• egg
• all-purpose flour
• nutmeg

Instructions

1. 1 Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
2. 2 In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
3. 3 Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
4. 4 Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
5. 5 With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.

By Maria

Ingredients

• ✓ active dry yeast
• all-purpose flour
• white sugar
• butter
• egg
• water
• brown sugar
• butter
• cinnamon
• corn syrup

Instructions

1. 1 Dissolve the yeast in the warm water.
2. 2 Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
3. 3 Roll dough into balls and bake in a pizelle iron.
4. 4 To Make Filling: In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage (234-240 degrees F 112 -115 degrees C).
5. 5 Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.

By Julie

Ingredients

• ✓ active dry yeast
• all-purpose flour
• butter
• white sugar
• milk
• egg
• molasses
• brown sugar
• butter
• cinnamon

Instructions

1. 1 Combine flour, 1 cup melted butter, white sugar, milk, egg, and yeast in a large bowl. Knead until dough is smooth and elastic. Cover loosely with plastic wrap and let rise, about 45 minutes.
2. 2 Heat treacle, brown sugar, 1/4 cup butter, and cinnamon in a small saucepan over medium heat until melted together, 3 to 5 minutes. Mix well until filling is smooth.
3. 3 Preheat a shallow waffle iron according to manufacturer's instructions.
4. 4 Knead dough briefly and divide it into balls about 1 1/2 inches in diameter, or as needed to fit your waffle iron.
5. 5 Bake 1 ball of dough the preheated iron until golden brown and iron stops steaming, 30 seconds to 1 minute. Remove with a cake spatula. Press down with a round cutter to trim edges for a perfect circle. Carefully slice horizontally into 2 rounds while still hot. Spread 1 to 2 tablespoons of the filling on each round and sandwich together. Repeat with remaining dough.

By Magda

Ingredients

• ✓ active dry yeast
• water
• milk
• butter
• egg
• white sugar
• nutmeg
• orange extract
• vanilla extract
• all-purpose flour
• salt
• butter
• white sugar

Instructions

1. 1 In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1 cup butter until melted. Let cool until lukewarm.
2. 2 In a large bowl, beat together the eggs and 1 1/2 cups sugar. Mix in the nutmeg, orange extract, vanilla extract, and the yeast mixture. Stir in 3 cups flour and the salt. Stir in 1/3 of the milk mixture. Mix in the remaining flour and milk mixture in two alternating additions. Cover bowl, and let rise until doubled, about 45 minutes.
3. 3 In a small bowl, prepare the topping by cutting together 1/2 cup butter and 2/3 cups sugar until mixture resembles coarse crumbs.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 10-inch Bundt pans.
5. 5 Divide dough into the prepared pans, and sprinkle with the topping mixture.
6. 6 Bake in preheated oven for 30 to 40 minutes, until a toothpick inserted into center comes out clean.

By Nanci Renn

Ingredients

• ✓ active dry yeast
• butter
• sour cream
• sugar
• egg yolk
• self-rising flour
• milk
• milk
• sugar
• walnut
• golden raisin
• lemon
• egg
• water

Instructions

1. 1 Combine butter, sour cream, 5 tablespoons sugar, and egg yolks in the bowl of a food processor fitted with the dough blade; process until combined. Add flour and yeast; process until dough comes together. The dough should be moist and easy to work with. If dough feels too wet, add a little more flour; if it's too dry, add milk, 1 tablespoon at a time. Shape dough into a ball, cover with a damp towel, and set aside.
2. 2 Heat 1 cup milk and 1 cup sugar in a saucepan until sugar dissolves and mixture has a syrupy consistency. Add chopped walnuts; stir to combine. Off heat; stir in raisins and lemon zest; cool filling.
3. 3 Divide dough into 3 pieces. Roll out 1 dough piece on a lightly floured surface to form a long rectangle about ¼-inch thick; keep remaining dough covered. Spread ⅓ walnut filling on dough rectangle, leaving about 1 inch dough at edges. Roll up dough to form a log; press to seal. Place dough log, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
4. 4 Beat egg and 1 tablespoon water together in a small bowl; brush logs with egg wash. Let rest for 1 hour in a warm place until dough has risen. Brush logs with egg wash; place baking sheet in the refrigerator for 30 minutes (this will give the dough a shiny finish).
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until beigli are deep golden brown, 35 to 45 minutes.

By SLAIMBEER

Ingredients

• ✓ active dry yeast
• walnut
• white sugar
• cinnamon
• sugar
• water
• butter
• margarine
• sour cream
• egg yolk
• all-purpose flour
• apricot preserves
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x17-inch jelly roll pan.
2. 2 Combine walnuts, ¾ cup sugar, and cinnamon in a medium bowl; set aside.
3. 3 Dissolve yeast and 1 teaspoon sugar in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Stir yeast mixture, butter, sour cream, and egg yolks together in a large bowl. Gradually stir in flour until dough becomes too stiff to use a spoon. Knead dough in the bowl using hands until it becomes smooth, about 5 minutes. Divide dough into three equal pieces, form into balls, cover, and set aside to rest for 15 minutes.
4. 4 Roll one dough ball between 2 sheets of waxed paper to fit the jelly roll pan; transfer to the prepared baking pan. Spread with ¾ walnut mixture. Repeat rolling with second dough ball; place over walnut layer in the pan. Evenly spread apricot preserves over dough. Repeat rolling with third dough ball; place on top of apricot preserves.
5. 5 Bake in the preheated oven until top of torte is golden brown, about 40 minutes.
6. 6 Beat egg whites in a glass or metal bowl to soft peaks. Gradually add ⅔ cup sugar while continuing to beat to stiff peaks. Evenly spread meringue over top of torte; sprinkle with remaining ¼ walnut mixture.
7. 7 Bake in the heated oven for 15 minutes more. Cool in the pan on a wire rack. Trim edges for a cleaner presentation. Serve at room temperature.

By Kathy Fulop Chamberlain

Ingredients

• ✓ active dry yeast
• water
• milk
• white sugar
• vegetable shortening
• egg
• salt
• all-purpose flour
• brown sugar
• butter
• egg
• milk
• vanilla extract
• lemon extract
• walnut

Instructions

1. 1 Gather all ingredients.
2. 2 Make bread dough: Combine warm water and yeast together in a large bowl. Let stand until yeast softens and forms a creamy foam, about 5 minutes.
3. 3 Stir lukewarm milk, white sugar, shortening, egg, and salt into yeast mixture. Mix in flour until a soft, easy-to-handle dough forms.
4. 4 Turn dough out onto a lightly floured surface and let stand for 10 minutes. Knead dough until smooth and elastic, about 8 minutes. Form dough into a ball.
5. 5 Place dough in a large, lightly-oiled bowl and turn to coat. Cover the bowl with a damp towel; let rise in a warm place until doubled in volume or until a hole remains when dough is pressed, about 2 hours.
6. 6 Punch down dough and turn onto a lightly floured surface. Shape into a ball and let dough rest for 15 minutes.
7. 7 Make filling: Beat brown sugar, butter, and egg together in a bowl until creamy. Add milk, vanilla extract, and lemon extract; stir until smooth. Stir in walnuts until incorporated.
8. 8 Roll dough on a large, floured cloth into a 20x30-inch rectangle. Spread walnut filling evenly over top of dough, spreading to the edges.
9. 9 Roll up along the long edge like a jelly roll and pinch edges to seal. Coil roll into a snail shape.
10. 10 Grease a 9x13x2-inch baking sheet. Place shaped dough on the prepared sheet and let rise until an impression remains when dough is gently pressed, about 1 hour. Preheat the oven to 325 degrees F (165 degrees C).
11. 11 Bake in the preheated oven until top is golden brown, 40 to 45 minutes.

By Stephani

Ingredients

• ✓ active dry yeast
• all-purpose flour
• white sugar
• baking powder
• salt
• almond milk
• butter
• egg
• cardamom
• milk
• almond paste
• heavy cream
• white sugar
• confectioners' sugar

Instructions

1. 1 Mix flour, 1/2 cup sugar, baking powder, and salt together in a bowl.
2. 2 Combine warm milk and melted butter in a bowl. Add yeast and stir until completely dissolved. Mix in eggs and cardamom. Stir in flour mixture until thoroughly combined. Cover with a clean towel and let rise for 1 hour.
3. 3 Punch dough down gently and divide into 20 pieces; shape into balls. Arrange balls on baking sheets lined with parchment paper. Cover with a towel and let rise for about 45 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake until golden brown, about 14 minutes. Transfer to a wire rack to cool, about 20 minutes.
6. 6 Cut 1/2 inch off the top of each bun to make a 'lid.' Scoop out the core of the bun gently with a fork. Repeat with remaining buns, setting tops aside and placing cores in a large bowl.
7. 7 Pour some milk over the cores to moisten. Mix in almond paste until smooth. Continue adding small amounts of milk until filling resembles a thick pudding. Spoon almond paste filling into the center of the buns.
8. 8 Combine heavy cream and 2 tablespoons sugar in a large bowl. Beat with an electric mixer until stiff peaks form.
9. 9 Top buns generously with whipped cream and place 'lids' on top. Use a sifter to dust tops with confectioners' sugar.

By Gaylabaughman

Ingredients

• ✓ active dry yeast
• milk
• butter
• egg
• all-purpose flour
• white sugar
• cardamom
• salt
• all-purpose flour
• baking powder
• milk
• marzipan
• whipping cream
• white sugar
• confectioners' sugar

Instructions

1. 1 For preparing buns: Whisk milk, butter, and eggs together in a large bowl. Sprinkle yeast on top; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Meanwhile, sift 5 cups flour, sugar, cardamom, and salt into a large bowl.
2. 2 When yeast has softened, stir flour mixture into milk mixture to form a soft dough. Cover the bowl with a damp cloth, and allow to rise in a warm place for 30 minutes. Lightly grease baking sheets; set aside.
3. 3 Sift 1 cup flour and baking powder together. Stir into risen dough, then turn it out onto a lightly floured surface and knead until smooth and elastic. Shape into 16 balls and place onto the prepared baking sheets. Cover with a damp cloth, and allow to rise until doubled in bulk, 35 to 40 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until golden brown and the center is firm, about 10 to 15 minutes. Cool buns on a wire rack to room temperature.
6. 6 For preparing fillings: Once cool, cut a slice about 1/2-inch thick off of the top of each bun and set aside. Scoop or cut out the center of buns, leaving a shell about 1/2-inch thick. Tear removed bread into small pieces and place into a bowl. Moisten bread with milk, then mix in marzipan until smooth. Add additional milk as needed until marzipan filling is nearly as soft as pudding; set aside.
7. 7 Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form.
8. 8 Fill each shell with a spoonful of marzipan filling. Pipe whipped cream on top of filling; it should be about 1/2 inch over the top of each bun. Replace the tops onto buns; dust with confectioner's sugar before serving.

By Justin Williams

Ingredients

• ✓ active dry yeast
• raisin
• water
• water
• milk
• butter
• sugar
• egg
• salt
• nutmeg
• vanilla extract
• all-purpose flour
• sugar
• all-purpose flour
• butter

Instructions

1. 1 Put raisins in a bowl; add enough water to cover. Set aside until raisins begin to plump, at least 15 minutes.
2. 2 Dissolve yeast in 1 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Heat milk and 1/2 cup butter in a saucepan over medium-high heat until milk is just below boiling, about 5 minutes. Off heat, cool scalded milk until lukewarm.
4. 4 Beat 1 cup sugar, eggs, salt, nutmeg, and vanilla extract together in a bowl. Add milk and yeast mixtures; stir until just combined. Drain raisins; stir into sugar-milk-yeast mixture. Beat in flour, 2 cups at a time, beating well after each addition until dough is well mixed. Cover bowl with a clean towel and let rise in a warm place until doubled in volume, about 2 hours.
5. 5 Grease two 9x5-inch loaf pans.
6. 6 Punch down dough to release air. Divide in half; form into loaves and place into the prepared pans.
7. 7 Mix 1 cup sugar, 1 cup flour, and 1 tablespoon butter in a bowl using 2 knives until crumbly; sprinkle over dough. Let loaves rise until doubled in volume, 30 to 45 minutes.
8. 8 Preheat the oven to 310 degrees F (154 degrees C).
9. 9 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 45 minutes. Remove loaves from pans; cool on a wire rack.

By PAKS11

Ingredients

• ✓ active dry yeast
• milk
• white rice
• sugar
• egg
• milk
• vanilla extract
• salt
• all-purpose flour
• white sugar
• vanilla sugar
• egg
• milk
• butter
• egg

Instructions

1. 1 Combine 1/2 gallon milk, rice, and sugar in a slow cooker. Cook on High until rice is puffy but mixture is still thin, about 3 hours 15 minutes.
2. 2 Mix 3 eggs, 1/4 cup milk, vanilla extract, and salt together in a bowl. Add 1/2 cup of the hot rice mixture, stirring in 1 tablespoon at a time, until blended. Pour mixture into the slow cooker, stirring constantly. Cook on Low until rice has absorbed all the liquid, about 30 minutes more. Let cool to room temperature, about 2 hours.
3. 3 Meanwhile, place flour, yeast, sugars, egg, lukewarm milk, and melted butter in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Butter an 11-inch springform pan. Smooth dough into the pan.
5. 5 Whisk 2 eggs and brush all but 1 tablespoon onto the dough. Pour rice pudding onto the dough and brush top with remaining egg wash.
6. 6 Bake in the preheated oven until a toothpick inserted into the cake layer comes out clean, about 25 minutes. Let cool for 5 minutes and release cake from the pan. Let cool completely. Refrigerate until thoroughly chilled, 6 hours to overnight.

By brandy

Ingredients

• ✓ active dry yeast
• powdered sugar
• heavy cream
• cardamom
• milk
• powdered sugar
• almond paste
• water
• egg
• salt
• cardamom
• egg
• powdered sugar
• butter
• all-purpose flour
• all-purpose flour
• milk

Instructions

1. 1 Pour milk into the bowl of a stand mixer. Sprinkle yeast on top, followed by 1 1⁄3 cups flour and mix with a wooden spoon. Allow to stand until foamy, about 20 minutes.
2. 2 Add flour, softened butter, powdered sugar, egg, cardamom, and salt; knead with dough hook (or by hand) until a soft, smooth, elastic dough forms, 5 to 6 minutes. Transfer dough to a lightly floured surface and shape into a ball. Divide into 12 equal portions. Using flour as necessary, roll dough under a cupped hand to form perfectly smooth balls.
3. 3 Place dough balls evenly on a parchment lined baking sheet, leaving space in between and slightly push down. Dust tops with flour, and cover with a clean kitchen towel. Let rise in a warm spot until doubled in size, about 2 hours.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Stir together egg and water in a small bowl and brush rolls all over with egg wash.
6. 6 Bake in the preheated oven until lightly golden, about 12 minutes. Transfer buns onto a wire rack and let cool completely.
7. 7 Combine almond paste, powdered sugar, milk, and cardamom in a food processor and blend almond filling until smooth.
8. 8 Cut a triangle from the top of the buns, and remove some of the crumbs to make room for the filling. Pipe almond filling into each bun, and top with whipped cream. Place the triangle on top and dust with powdered sugar before serving.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• almond
• confectioners' sugar
• butter
• almond
• salt
• vanilla extract
• orange blossom honey
• butter
• egg
• lemon
• sugar
• all-purpose flour
• water
• sugar
• saffron
• cardamom
• milk
• vodka
• raisin

Instructions

1. 1 Make the kulich: Place raisins into a bowl, drizzle with vodka, and let soften, 8 hours to overnight.
2. 2 Heat milk in a saucepan over medium-low heat until very warm but not simmering. Stir in cardamom and saffron threads. Remove from the heat and let stand until lukewarm.
3. 3 Meanwhile, mix 1 teaspoon sugar into lukewarm water in a bowl until sugar dissolves. Stir in yeast and let stand until frothy, about 10 minutes.
4. 4 Transfer yeast mixture to a large mixing bowl. Add milk mixture, 1 cup flour, and 1/2 cup sugar; beat until smooth. Cover the bowl with plastic wrap and let dough rise in a warm place for 1 hour.
5. 5 Zest lemon onto waxed paper. Juice lemon into another small bowl and reserve for the frosting. Separate egg whites and yolks, reserving 1 egg white for the frosting.
6. 6 Mix remaining 1/2 cup sugar, melted butter, honey, vanilla, lemon zest, and salt together in a bowl. Pour into the risen dough and beat until combined. Beat in 3 egg yolks and 2 egg whites.
7. 7 Mix in 2 1/2 cups flour. Sprinkle remaining 1/2 cup flour onto a work surface and knead dough until it holds together, about 5 minutes. Knead soaked raisins and sliced almonds into dough until well distributed.
8. 8 Form dough into a ball and place into an oiled bowl; turn in the bowl several times until coated with oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in volume, about 1 1/2 hours.
9. 9 Coat the insides of four clean 14-ounce cans with remaining 1 tablespoon butter. Line cans with parchment paper.
10. 10 Punch down dough, knead a few times, then divide into four equal pieces. Roll each piece of dough into a ball, place into a can, and press dough lightly against the inside bottom of the can. Cover the cans with a cloth and let dough rise to the top of the cans, about 45 minutes.
11. 11 Preheat the oven to 350 degrees F (175 degrees C).
12. 12 Place a baking sheet into the preheated oven. Place the cans of dough upright onto the baking sheet and bake until kulich are risen and lightly browned, 45 to 50 minutes.
13. 13 Remove from the oven and let cool in the cans for about 15 minutes, then gently remove from the cans and finish cooling on a wire rack, 25 to 40 minutes.
14. 14 Make the frosting: Beat reserved egg white in a bowl with an electric mixer on medium speed until frothy. Beat in confectioners' sugar until stiff peaks form. Beat in 1 teaspoon reserved lemon juice; save remaining lemon juice for another use.
15. 15 Frost tops of the cooled kulich and sprinkle with toasted almonds.

By babylee

Ingredients

• ✓ active dry yeast
• vanilla extract
• butter
• heavy cream
• maple syrup
• water
• white sugar
• vanilla extract
• brandy
• white sugar
• milk
• all-purpose flour
• butter
• milk
• white sugar
• butter
• butter
• egg
• milk
• salt
• white sugar
• all-purpose flour

Instructions

1. 1 Blend 3 cups flour, 1/4 cup white sugar, yeast, and salt in a food processor. Add warm milk, eggs, and 1/4 cup softened butter and pulse until dough forms into a ball. Transfer dough to a bowl and allow to sit at room temperature to rise, about 1 hour. Knead dough and roll onto a work surface. Cut dough into 8 circles using a cookie cutter or the rim of a drinking glass; allow to rise, about 30 minutes.
2. 2 Melt 3 tablespoons butter in a heavy pot over medium heat; cook and stir 1/4 cup sugar into butter until browned, about 5 minutes. Add 1 cup milk to butter-sugar mixture. Arrange dough circles in the pot; cover and cook over low heat until dough is cooked through, 10 to 15 minutes.
3. 3 Melt 2 tablespoons unsalted butter in a small saucepan over medium heat; stir 2 tablespoons flour into butter until mixture bubbles, 1 to 2 minutes. Gradually pour 1 cup milk into butter-flour mixture, cooking and stirring until thickened, 3 to 5 minutes. Stir 1/2 cup sugar, brandy, and 1 teaspoon vanilla extract into thickened milk mixture until a smooth vanilla sauce forms, 2 to 3 minutes.
4. 4 Mix 2 cups sugar and 1/4 cup warm water together in a saucepan over medium-low heat until sugar is dissolved, about 5 minutes. Very gradually add remaining water, stirring constantly, until mixture is smooth, 2 to 4 minutes. Mix maple syrup, cream, 1 tablespoon unsalted butter, and 1 dash vanilla extract into sugar mixture until a thick caramel sauce forms, about 5 minutes.
5. 5 Transfer dampfnudel to a serving dish and pour vanilla sauce over each; top with caramel sauce.

By mumoyer

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
2. 2 Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
3. 3 Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1 ½ hours.
4. 4 Fry golf ball-sized pieces of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.

By Carmela Sagendorf

Ingredients

• ✓ active dry yeast
• water
• milk
• shortening
• white sugar
• salt
• potato
• egg
• all-purpose flour
• powdered sugar
• water
• vanilla extract
• oil

Instructions

1. 1 Dissolve yeast in warm water.
2. 2 Meanwhile, combine scalded milk, shortening, sugar, and salt in another bowl. Cool until lukewarm, about 5 minutes.
3. 3 Stir yeast mixture, mashed potatoes, and eggs into the milk mixture. Gradually add enough flour to make a soft dough.
4. 4 Turn dough out onto a floured surface. Knead until smooth. Place in a lightly greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
5. 5 Roll dough out to a 1/2-inch thickness. Cut into doughnuts with a cookie cutter.
6. 6 Cover and let rise until doubled in size, about 30 minutes.
7. 7 Meanwhile, combine powdered sugar, vanilla extract, and water for glaze until smooth.
8. 8 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
9. 9 Fry doughnuts in the hot oil, working in batches if needed, until golden, about 5 minutes. Transfer to a wire rack to cool, about 10 minutes.
10. 10 Dip doughnuts in glaze or drizzle over top.

By nresch

Ingredients

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

• ✓ active dry yeast
• olive oil
• all-purpose flour
• spelt flour
• kosher salt
• water
• rosemary
• cornmeal
• sea salt

Instructions

1. 1 Gather all your ingredients.
2. 2 Grease a large bowl with olive oil.
3. 3 Combine all-purpose flour, spelt flour, yeast, and kosher salt in the bowl of a stand mixer fitted with a dough hook. Add water and knead until dough is smooth, elastic, wet, and sticky, about 5 minutes. Transfer dough to the prepared bowl. Cover and let rise on the counter for 30 minutes.
4. 4 Uncover the dough. Wet one hand and grab one side of the dough in the bowl. Pull it up slightly and fold it in towards the center. Repeat this folding technique 6 or 7 more times, turning the bowl slightly in between each fold. Cover and let rest for 30 minutes.
5. 5 Repeat Step 3 (above) two more times. Dough will have rested for a total of 2 hours.
6. 6 Bake the Fougasse
7. 7 Repeat folding technique once more. Cover and place in the refrigerator for 12 to 24 hours.
8. 8 When ready to bake, line a sheet pan with a silicone liner; sprinkle some flour on the liner.
9. 9 Transfer dough to a lightly floured surface and pat or press it into an oval shape, flouring lightly as necessary. Cut the oval in half lengthwise into two equal portions.
10. 10 Shape fougasse: On one piece of dough, fold one end in over the center third, then fold the other end in over top. Dough should resemble a triangle. Transfer dough to the prepared pan. Repeat with the second piece of dough.
11. 11 Cover both triangles with an oiled piece of plastic wrap and let sit until dough warms up, 30 minutes to 1 hour.
12. 12 Line two baking sheets with parchment paper; generously sprinkle cornmeal on the parchment. Remove plastic from the dough.
13. 13 Transfer one piece of dough to a lightly floured surface. Sprinkle some flour over top and use a rolling pin and your hands to stretch the triangle until it's ½- to ¾-inch thick. Sprinkle rosemary over top and press it into the dough. Transfer dough to one of the parchment-lined baking sheets.
14. 14 Use a pizza wheel to cut through the dough in a vertical line up the center of the triangle; do not cut through the top and bottom edges. Pull dough apart to spread open the cut.
15. 15 Make two more cuts at the top, one on each side from the center going out toward the edge, making sure you don't cut through the edges. Pull dough gently to spread it out. Make four more cuts, two in the middle, and two at the bottom, and pull dough apart. Make two more small cuts at the bottom. You will have one long cut in the center and 4 going down each side, so the fougasse will resemble a leaf. Cover with oiled plastic wrap and let proof for 30 to 60 minutes.
16. 16 Repeat Steps 6 to 8 (above) to shape and proof the remaining dough.
17. 17 Preheat the oven to 450 degrees F (230 degrees C). Remove plastic wrap from one fougasse. Brush olive oil over the entire surface and sprinkle with sea salt.
18. 18 Bake in the center of the preheated oven until beautifully browned, about 20 minutes.
19. 19 Transfer to a rack to cool. Repeat Steps 11 and 12 (above) to bake remaining fougasse.
20. 20 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• all-purpose flour
• white sugar
• salt
• nutmeg
• water
• milk
• egg
• raisin
• oil
• butter
• water
• confectioners' sugar
• cornstarch
• heavy cream
• vanilla extract

Instructions

1. 1 In a large bowl, mix the flour, sugar, salt, and nutmeg. Dissolve the yeast in warm water. Stir the yeast mixture, milk, and eggs into the dry ingredients until just combined. Fold in the raisins. Cover and let rise for about 2 hours.
2. 2 Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).
3. 3 To prepare the glaze, mix the melted butter and 1 teaspoon warm water in a small bowl. Stir in the confectioners' sugar, cornstarch, cream, and vanilla.
4. 4 Drop the dough by rounded tablespoons into the hot oil. Cook 2 to 5 minutes, until golden brown. Drain on paper towels and cool slightly. Dip each cookie into the glaze and set aside to completely cool.

By Lynette

Ingredients

• ✓ active dry yeast
• water
• granulated white sugar
• bread flour
• 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

• ✓ active dry yeast
• white sugar
• milk
• bread flour
• 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

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

• ✓ active dry yeast
• water
• sugar
• lemon juice
• ricotta cheese
• cornstarch
• all-purpose flour
• water
• oil

Instructions

1. 1 Make a syrup by stirring the water, sugar, and lemon juice together in a saucepan over medium heat until thick; set aside to cool.
2. 2 Make a filling by combining the ricotta cheese and cornstarch in a small bowl; set aside.
3. 3 Make the dough by mixing together the flour and the yeast. Stir the water into the flour mixture 1 cup at a time, whisking to remove any lumps, until the mixture reaches a pourable consistency; allow to rest 1 hour.
4. 4 Heat a skillet over medium heat. Ladle 2 to 3 ounces of batter at a time into the center of the skillet into a round shape. Each katayef shell is finished when the top is dry and the bottom is slightly browned.
5. 5 Fill each shell with an equal portion of the cheese mixture. Fold one end of the shell over the cheese mixture and seal into a semi-circle shape by pinching along the edges.
6. 6 Heat the frying oil in a small saucepan over medium heat. Fry the katayef in the oil until crispy and lightly browned; immerse in the syrup to coat; serve immediately.

By Mohamed El Refaee

Ingredients

• ✓ active dry yeast
• water
• evaporated milk
• white sugar
• egg
• vegetable oil
• vanilla extract
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Dissolve yeast in warm water in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Add milk, sugar, egg, oil, vanilla extract, and salt to the yeast. Vigorously beat in flour. Mix until a sticky dough forms.
3. 3 Divide dough into quarters. Place 1 portion on a heavily floured surface. Roll to about 1/8-inch thickness using a well floured rolling pin. Cut into 2-inch squares. Repeat with remaining 3 portions.
4. 4 Heat oil in a deep-fryer or large saucepan to 370 degrees F (188 degrees C). Fry beignets, a few at a time, until they puff and rise to the top, 2 to 3 minutes. Turn and brown the other side, 1 to 2 minutes. Drain on paper towels.

By Dale Tadlock

Ingredients

• ✓ active dry yeast
• milk
• shortening
• white sugar
• salt
• all-purpose flour
• oil
• white sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare dough: Combine milk, shortening, sugar, and salt in a small saucepan over medium heat. Cook and stir until shortening melts and sugar dissolves. Remove from heat and let cool to lukewarm, 110 degrees F (43 degrees C).
3. 3 Sprinkle yeast into the cooled dough mixture and let sit until foamy.
4. 4 Transfer mixture to a large bowl and stir in flour to form a dough. Knead until smooth; cover and let rise 30 minutes.
5. 5 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C). Roll out 2-inch balls of dough into thin sheets; fry in hot oil until puffed and golden, about 1 to 2 minutes per side.
6. 6 Drain on paper towels.
7. 7 Prepare topping: Combine sugar and cinnamon in a bowl.
8. 8 Sprinkle topping over warm elephant ears and serve.

By Amber

Ingredients

• ✓ active dry yeast
• water
• cake flour
• cornmeal
• sugar
• salt
• milk
• butter
• egg
• vanilla extract
• raisin

Instructions

1. 1 Pour warm water into a small bowl, then sprinkle yeast over the surface. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Sift cake flour, cornmeal, sugar, and salt together in a small bowl.
3. 3 Beat milk, melted butter, egg, and vanilla in a large bowl until smooth. Stir in flour mixture until just combined. Stir in yeast mixture until smooth. Cover with a light cloth and let rise in a warm place until doubled in volume, 1 to 2 hours.
4. 4 Line a 9-inch round pan with parchment paper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring to a boil over high heat.
5. 5 Pour risen batter into the prepared pan and sprinkle with raisins. Place the pan onto the steamer insert. Cover the pan and steam until a toothpick inserted into the center comes out clean, about 25 minutes.
6. 6 Transfer the pan to a wire rack to cool for 10 minutes, then remove cake and place directly onto the wire rack to cool completely.

By ILLUMINATIAN

Ingredients

• ✓ active dry yeast
• sugar
• water
• raisin
• egg
• milk
• salt
• all-purpose flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Dissolve sugar in lukewarm water in a large bowl and sprinkle yeast over the top. Let yeast activate until it forms a creamy layer on top of the water, about 10 minutes.
2. 2 Rinse raisins and pat dry with paper towels. Stir raisins into yeast mixture; beat eggs, lukewarm milk, and salt into yeast mixture. Beat flour into liquid ingredients until dough is smooth. If dough is too sticky, beat in 1/4 cup more flour. Cover dough and set aside in a warm place to rise until doubled, about 1 hour.
3. 3 Heat vegetable oil to 375 degrees F (190 degrees C) in a large saucepan or deep fat fryer.
4. 4 Scoop up dough by tablespoon and drop, a few at a time, into the hot oil. Fry until lightly browned; drain on wire racks set over paper towels. Dust with confectioners' sugar.

By JuliannaMarie

Ingredients

• ✓ active dry yeast
• water
• milk
• white sugar
• salt
• all-purpose flour
• egg
• butter
• honey
• water
• vegetable oil
• cinnamon

Instructions

1. 1 Sprinkle yeast over 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix together warm milk, sugar, and salt in a large bowl until sugar and salt are dissolved. Pour in yeast mixture and stir to combine.
3. 3 Beat in flour, eggs, and butter until mixture forms a smooth, soft dough. Cover the bowl and let rise at room temperature until doubled in volume, about 30 minutes. Stir dough well, cover, and let rise again for 30 more minutes.
4. 4 Meanwhile, mix together honey and 1/2 cup water in a small saucepan; bring to a boil over medium-high heat. Turn off the heat and allow honey syrup to cool.
5. 5 Heat 2 inches oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
6. 6 Place a large serving or soup spoon in a glass of water near dough. Scoop up about 2 tablespoons dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough.
7. 7 Drop dough balls into hot oil in batches, wetting the spoon each time you make a dough ball. Fry in hot oil until golden brown on the bottom, then roll them over to cook the other side, 2 to 3 minutes per batch. Gently set loukoumades aside to drain on a paper towel-lined plate.
8. 8 Place loukoumades on a baking sheet. Drizzle with honey syrup and sprinkle with cinnamon. Serve warm.

By JOANNA