Dessert, Yeast Recipes

There's not much better than smelling the house filled with the aroma from cinnamon buns. These buns are nearly identical to the buns purchase from the Cinnabon chain of stores.

This Polish yeast cake is moist and tasty. Yeast not only makes the cake puff, but also adds the yumminess. Almonds and raisins are delicious addition. Glaze adds extra sweetness and cherries make the cake looks absolutely beautiful.

By using most whole wheat flour and olive oil makes this German plum cake much healthier but still tastes super moist and delicious.

Authentic Danish pastry (Dansk Wienerbrod) dough: laminated yeast pastry rolled and folded multiple times to create flaky, buttery layers. The base recipe for Cocks' Combs, Spandauers, Cremeboller, and every other classic Danish bakery treat.

Copycat Cinnabon cinnamon rolls made with a pudding-enriched dough for an ultra-soft, gooey crumb, rolled with brown sugar and cinnamon and finished three ways: cream cheese frosting, caramel-pecan sticky buns, or classic.

Russian torte: a yeast-leavened pastry layered with cinnamon-walnut filling and apricot preserves, then crowned with meringue and sugared nuts. The Old World dessert that disappears at every gathering.

A recipe for a traditional Irish bread. Barm Brack (Traditional Irish Bread - Báirín breac) One translation would be Speckled Bread.

Yeast based Czechoslovakian pastry filled with a poppy seed or cream cheese filling.

Golden fried Italian dough diamonds studded with raisins and anise seeds, drizzled in hot honey and lemon. A traditional sweet treat for holidays, festivals, and Sunday gatherings.

Buttery laminated dough enriched with cardamom and orange creates flaky Danish pastries through careful rolling and folding for serious bakers seeking a challenge.

Pull-apart bubble cake (monkey bread) with soft yeast dough balls dipped in butter and rolled in cinnamon sugar with pecans. A sticky, irresistible treat baked in a tube pan.

Berlin Doughnuts (Bismarks) are classic German jam-filled yeasted doughnuts with rum extract and orange juice in the dough, deep-fried and sugared. Makes 12 pillowy doughnuts.

Kulich is the tall, golden Russian Easter bread scented with saffron, rum-soaked raisins, almonds, and orange zest. Baked in coffee cans for the traditional cylindrical shape and topped with lemon glaze.

Austrian Gugelhupf is a buttery yeasted bundt cake studded with raisins, currants, and orange zest, crowned with blanched almonds and a snowy dusting of powdered sugar. A Viennese coffee house classic.

Homemade sticky buns with a soft yeast dough rolled up with cinnamon, brown sugar, raisins, and walnuts, then baked over a gooey caramel topping. Makes two dozen pull-apart buns worth waking up for.

Cake and yeast risen bread combined with apples and cream cheese. It's like apple strudel bread on steroids.