46 scald recipes

Maple oatmeal bread with whole wheat flour, rolled oats, and real maple syrup baked into two soft, hearty loaves. A New England-style sandwich bread with a tender crumb.

Soft oatmeal yeast rolls with cooked oatmeal kneaded into the dough for a tender crumb that stays moist for days. Shape into crescents, cloverleaf, or Parker House for a homemade bread basket.

Soft, yeasted rolls swirled with brown sugar, cinnamon, and black walnuts, baked in a buttery butterscotch coating that pools over each warm roll. Old-fashioned sticky bun goodness from scratch.

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.

A scrumptious bread that is easy to make and tastes great plain or toasted.

Molasses oatmeal bread with rolled oats and a soft, chewy crumb. A classic yeast bread recipe that makes two hearty loaves with deep, malty sweetness.

Apricot tea ring with oat-enriched yeast dough, homemade apricot filling, and spiral-cut sections that fan open to reveal the fruit. Finished with a confectioner's sugar drizzle.

Potato collops, a traditional Irish layered dish with thinly sliced potatoes, diced bacon, onion, parsley, and cheddar baked in milk until golden and bubbling. Comfort food from the Emerald Isle.

Fresh chestnuts boiled until tender, mashed with butter and seasonings, then mixed with milk-soaked bread crumbs create an elegant holiday stuffing with old-fashioned charm.

Crispy golden fried tofu stuffed with crunchy bean sprouts and cucumber, drizzled with a fiery chili-peanut sauce. This classic Malaysian street food favorite is vegetarian, packed with bold Southeast Asian flavors, and ready in minutes.

Laminated yeast pastries with butter folded through dough, twisted into spirals and filled with cinnamon apples. Overnight fermentation develops rich flavor.

Gugelhupf is an Austrian yeasted bundt cake rich with butter, eggs, raisins, ground almonds, and lemon zest. Traditional Habsburg breakfast bread served warm with butter or coffee.

Pane di Mattina alla Siciliana is a sweet Sicilian breakfast bread enriched with eggs, butter, lemon zest, fennel seed, and Marsala-soaked raisins and currants. Sicily's answer to morning brioche.

Flourless chocolate raspberry torte with bittersweet chocolate, framboise, and raspberry creme anglaise. Dense, fudgy, restaurant-style gluten-free dessert.

Christmas stollen with raisins, almonds, walnuts, lemon and orange zest in a buttery yeast dough, frosted with powdered sugar glaze. Make two to three days ahead for best flavor.

Festive yeast coffee cake shaped like Christmas trees, studded with candied fruit and rolled oats. Pull apart the golden buttery balls for a stunning holiday brunch centerpiece.