313 egg dough recipes

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Ceregi are traditional Polish deep-fried pastry twists made from egg yolk dough with a splash of whiskey. Crispy, delicate, and dusted with powdered sugar.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Classic thumbprint cookies with brown sugar dough rolled in egg white and chopped nuts, indented mid-bake, then filled with icing, cherries, or chocolate kisses.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.

Braided challah bread infused with a sweet blueberry puree that turns the dough a gorgeous purple hue. Egg-rich and tender with a golden egg-washed crust, this showstopping loaf is a fruity twist on the classic Jewish bread.

Homemade salt sticks with a simple yeast dough, brushed with egg white and topped with seasoned salt, onion powder, or kosher salt. Crispy, snackable bread sticks.

Inside-out ravioli casserole with corkscrew pasta, ground beef, spinach, and a layer of cheddar-egg filling. All the flavors of beef ravioli without rolling a single piece of dough.

Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.

Mock ravioli casserole: layers of butterfly pasta, a meaty tomato sauce, and a herby spinach-egg-parmesan filling. All the flavor of ravioli without rolling a single sheet of dough.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Kleina Kaffee Kuchen, German yeast-risen coffee cakes baked in muffin tins. A buttery, egg-rich dough with cream that rises into tender individual breakfast cakes.

Saffron pasta dough kneads durum semolina flour with saffron-bloomed water for golden, fragrant fresh pasta. Egg-free formula works for hand-rolled or extruder shapes.

Passover bagels made with matzo meal, eggs, oil, and water. No yeast, no flour, no boiling pot — just a stovetop dough and a quick bake. Chewy on the inside, lightly crisp on the outside, and kosher for Passover.