Yeast

Studded with golden raisins and a crown of almonds, this yeasted Alsatian sweet bread is an ideal holiday loaf.

With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.

I make these twisted yeast doughnuts with a veil of maple icing and a generous shower of crispy fried Spam bits.

A buttery lattice dough enrobes mushrooms, herbs, and speck.

If a coffee cake and a focaccia had a baby, it would look something like this Moravian sugar cake.

Sicilian pizza is an Italian-style pizza recipe identified by its thick, chewy, bready crust under a layer of toppings like tomato sauce.

Caramel rolls are soft, plush, buttery, cinnamon-y, and drenched in caramel. Here’s my rendition of the Midwestern specialty.

The official pastry of Wisconsin has Danish roots. Our homemade kringle recipe is filled with almond paste and cherry jam.

These irresistibly puffy, sugar-crusted Hawaiian doughnuts come together with a handful of pantry ingredients.

We streamlined this ginger beer recipe, using pantry ingredients for a fermented drink that’ll really level up your home bar.

This homemade version of “brown-and-serve” rolls comes out of the oven hot and steamy, just in time for dinner.

It’s impossible to hate monkey bread, especially this version ribboned with spiced pecans and gooey caramel sauce.

Enriched bread dough gets shaped into a roll and baked with a crunchy, cookie topping scored to resemble a seashell, or concha.

Our best panettone recipe, adapted from baker Jim Lahey, employs a long rise for a festive and flavorful holiday bread without much work.

This recipe for Parker House rolls produces a golden brown crust, a fluffy interior, and a buttery flavor that makes the buns perfect for any occasion.

Turkish pide is a popular summer snack; this version uses sheep’s-milk cheese.

This leavened Persian flatbread is at its best when eaten fresh.

This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.

Though perilla look like large mint leaves, they are tender and mild, with notes of sesame. I love using them for salads and in this focaccia.

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

These buns employ raspberry jam spread on top of the rolled-out dough so that when you roll it up, the jam is spiraled
throughout the individual buns.