63 egg dough recipes

Alice's zucchini crust pizza swaps dough for a golden crust of grated zucchini bound with egg, parmesan and basil. A low-carb, veggie-packed base for all your favorite pizza toppings.

A bread machine coffee cake with honey, vanilla, and an egg-rich dough studded with brown sugar and crunchy walnuts. Warm from the machine, it fills the house with the smell of Sunday morning.

Authentic springerle, the embossed German anise Christmas cookies. Egg dough pressed with carved molds, dried overnight, then baked low so the white design stays crisp. Aged to mellow the flavor.

A festive bread machine loaf studded with maraschino cherries, candied fruit, dates, and walnuts in a rich buttery egg dough. Holiday baking made effortless. One loaf, zero fuss.

Easy homemade pie crust with a vinegar-and-egg dough that stays flaky and tender. Uses both margarine and shortening for a workable pastry that rolls out without cracking.

Basic yeast dough is an enriched egg-and-shortening dough that's the foundation for cloverleaf rolls, cheese crescents, sesame buns, or cinnamon loaf. Make ahead and refrigerate up to 5 days.

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.

J.L. Hudson's cheese bread: a legendary Detroit department-store recipe with extra-sharp cheddar, eggs, and a rich yeast dough. Bread machine easy, nostalgic flavor guaranteed.

Portuguese biscoitos shaped into rings from hand-rolled dough ropes. A simple butter and egg cookie that bakes golden, lightly sweet, and crisp.

Hasenoehrle: traditional German "bunny ears" fried dough dusted with cinnamon sugar. A crispy, rustic Fastnacht pastry made from a simple egg-and-milk noodle dough.

Bread machine Danish rolls filled with cinnamon, raisins, and sliced almonds. The machine handles the dough, you shape and bake golden, egg-washed spirals.

Basic enriched bread dough with scalded milk, egg, and yeast, perfect for rolls, loaves, or sweet breads. Old-fashioned all-purpose dough that rises on the counter or rests overnight in the fridge.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Cookie dough brownies layered three ways: a fudgy cocoa brownie base, a thick egg-free cookie dough filling, and a glossy chocolate glaze finished with chopped walnuts. Bakery-style bars done at home.

Golden challah egg bread with a bread machine dough option and hand-braided oven finish. Egg-washed crust topped with sesame or poppy seeds for a glossy, golden loaf.

Fresh egg pasta from scratch with just flour, eggs, and olive oil. Hand-kneaded on a wooden board using the classic Italian well method for silky, elastic dough.