416 bakery recipes

Danish pastry dough is the classic laminated yeast dough behind bakery wienerbrod: enriched with eggs and milk, folded with a full pound of butter to create dozens of shatteringly flaky layers.

German chocolate cake using yellow cake mix doctored with melted German sweet chocolate, pudding mix, and buttermilk. Three layers stacked with classic cooked coconut-pecan filling between. The bakery-quality version of a backyard birthday classic.

Pecan poppy seed muffins with golden raisins, orange zest, and a touch of nutmeg. A bakery-style breakfast muffin loaded with crunch and warm spices.

Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it.

Thick, chewy oatmeal cookies studded with plump raisins and warmly spiced with cinnamon—yields 6 dozen bakery-style treats.

Foolproof lemon poppy seed cake using boxed mix and instant pudding for bakery-style moisture in just 60 minutes.

New York-style bagels made with potato water for that signature chewy crust. Boiled then baked, this from-scratch recipe delivers bakery-quality results at home.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

Danish pastry twisted through with apricot preserves and topped with walnuts for a bakery-style breakfast treat that rises beautifully.

Classic Danish almond pastries shaped into cock's combs with a buttery almond paste filling. Puffed, golden, and sugar-crusted, these bakery-style treats yield two dozen.

Mandeltorte is a German almond torte with a buttery pastry shell, rich almond filling, raspberry jam layer, and piped lemon icing. An elegant European bakery-style dessert.

Zucchini Double Chocolate Cake: a 13x9 cake with cocoa batter, melted chocolate chips, chopped nuts, and two cups of shredded zucchini. Bakery-style alternating-addition method.

Zucchini Oatmeal Pecan Muffins: bakery-tall muffins with buttery pecans, quick oats, and shredded zucchini for moisture. Cinnamon-spiced and ready in 45 minutes.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Orange blossom muffins: tender bakery-style muffins with sour cream, fresh orange juice, zest, and a splash of Grand Marnier. Brown sugar tops for a caramelized crackle finish.

Rich banana cream pie with sweetened condensed milk custard, layered ripe bananas, and a whipped cream topping in a flaky pie crust. A no-pudding-mix bakery-style pie.