106 egg yolk fried recipes

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.

Nusskipferl are Austrian yeast-leavened crescent cookies filled with sweet ground nut meringue. A traditional Viennese coffeehouse pastry rolled jelly-roll style and curved into delicate horns.

Hazelnut and apricot biscotti, traditional twice-baked Italian cookies studded with toasted hazelnuts and dried apricots. Crisp, dunkable, and perfect alongside espresso or vin santo.

Whole wheat hamburger buns are soft, sturdy homemade rolls made from a blend of whole wheat and bread flour. The kind of nutty, hearty buns that hold up to a juicy patty without going soggy.

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

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.

Buttery Sour Cream Crescents with Nut Filling recipe

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Dairy-free challah bread made with soy milk, soy flour, soy oil, honey, and eggs. A beautifully braided loaf topped with poppy seeds. Soy Vey, it's good!

Fruit-filled yeast bread wrapped around a dense, spiced filling of dried pears, prunes, raisins and walnuts spiked with kirsch. The fruit is enclosed in a soft enriched dough and baked golden. A festive, slice-and-serve loaf.

Hungarian kiffels: tender butter-yeast cookies rolled around walnut, apricot, or prune filling. Old-world rolled cookies dusted in sugar, holiday tray classic.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

It's hard to resist a slice of this yummy cake for breakfast with your morning coffee.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

This festive babka is a rich, buttery yeast bread studded with raisins and topped with a cinnamon-sugar crumble. Baked in a springform pan, it's a showstopper for holidays and special occasions.

Chocolate orange brioches with bittersweet chocolate chunks and fresh orange zest baked into a classic buttery brioche dough, topped with an orange juice glaze.