Pan de muerto (Pati Jinich's orange-anise loaves)
Two enriched, orange-anise loaves shaped with crossed dough bones and a central round, baked for Día de Muertos and finished with butter and sugar.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All grains and starches391
Cereal, grain, root and starch fermentations275
Unfermented breads105
Koji, mold starters and mold-ripened ferments3
Not yet classified3
Adjacent and excluded1
Beverages1
Fruit preserves1
Smoked salted and dried foods1
Tea cocoa and coffee ferments1
Cereal, grain, root and starch fermentations275Unfermented breads105Koji, mold starters and mold-ripened ferments3Not yet classified3Adjacent and excluded1Beverages1Fruit preserves1Smoked salted and dried foods1Tea cocoa and coffee ferments1Filtered to
Recipes
Roti buaya mini: Hypeabis and Jessica Bakery version
Hypeabis’s mini version shapes a sweet yeast dough into one crocodile, fills its body and feet with chocolate sprinkles, and bakes it at 150°C.
Vánočka (Czech braided Christmas bread)
A Czech enriched yeast loaf with raisins, lemon zest and almonds, braided from six strands, proofed twice and baked in two oven stages.
Tennis rolls
Guyanese tennis rolls are small, round, sweet yeasted breads flavoured with lemon and vanilla. They are often split and eaten with cheddar; this recipe is separate from Guyanese plait bread.
Pan de yema (Oaxacan egg-yolk bread)
This Oaxacan yeast bread enriches wheat dough with eggs, extra yolks and butter, then shapes it into sesame-coated rounds for a long rise and a hot bake.
Elevated risk
Pan de jamón
Pan de jamón is a Venezuelan Christmas bread: soft yeast dough rolled around ham, olives and raisins, then baked as a filled loaf.
Pan chuta de Oropesa
Pan chuta is a broad, lightly sweet wheat loaf associated with Oropesa in Cusco; this home-scale version uses chamomile, brown sugar and butter.
Mkate wa sinia (Mombasa rice and coconut cake)
Fauzia’s Mombasa mkate wa sinia blends soaked rice with coconut milk, sugar, cardamom and yeast, then sets it covered on the hob and browns the top under a grill.
Malted wheat and seeded loaf
Two soft, savoury-sweet wheat loaves with malted flour, mixed seeds, butter and honey.
Kanelbullar (Swedish cinnamon buns)
Soft Swedish wheat buns filled with butter, sugar and cinnamon. This 20-bun home batch uses fresh yeast, two short proofs and pearl sugar.
Honey dabo
Ethiopian breakfast honey bread: two rosemary-scented yeast loaves shaped in pans and baked at 400°F.
Honduran semitas with coating
Honduran sweet yeast breads made from an egg-enriched dough, covered in a separate sugar-and-butter paste and baked in golf-ball-sized portions.
Himbasha
A round, mildly sweet wheat bread leavened with baker’s yeast and marked with a wheel pattern. This source batch uses raisins, black sesame and cardamom.
Guyanese Plait Bread
A soft, butter-enriched, eggless Guyanese loaf, shaped into a three-strand plait and baked for Christmas breakfast or everyday meals.
Dominican telera
A soft Dominican Christmas loaf enriched with egg and butter, scented with optional anise, and shaped with two rolled ridges around a central seam.
Conchas
Mexican sweet rolls with a soft enriched yeast dough and a separate scored sugar-flour topping shaped like a shell. This version makes 15 rolls and uses a chilled dough rest before final proofing.
Challah: Jewish Museum Vienna version
A three-strand yeast-raised challah with flour, salt, yeast, water, neutral oil, honey and egg, based on a Jewish Museum Vienna home recipe.
Jamaican Easter spice bun
A Jamaican Easter loaf made from a dark, sweet batter of stout, dried fruit and warm spices. This version uses baking powder and a loaf pan; yeast-raised variations are separate preparations.
Brazilian pão de batata
Soft Brazilian yeast rolls use cooked mashed potato in an enriched dough, with mozzarella cubes enclosed before baking.
Cramique
A tender Belgian wheat loaf enriched with milk, butter and egg, with raisins scattered through the crumb. Cramique is sliced for breakfast or a snack, often with butter, jam or chocolate cream.
Barmbrack
An Irish fruit-studded yeast loaf, associated in a contemporary cultural account with Halloween and often served fresh or toasted with butter.
Biscocho de Iloilo: butter-and-sugar PagkainPinoy version
PagkainPinoy’s 24–30 piece version twice-bakes day-old soft bread with a thin butter-and-sugar coating.
Poi (taro) bread-machine loaf
A sweet bread-machine loaf adapted from HI Cookery's version of poi bread, with poi or cooked mashed taro, butter and egg.
Mosbolletjies (grape-juice and yeast buns)
This modern South African mosbolletjies recipe uses white grape juice and instant yeast in an anise-scented enriched dough. It makes two pull-apart loaves; grape juice with commercial yeast is not the traditional fermenting-must leaven.
Overnight panettone: King Arthur version
A modern instant-yeast panettone with an overnight flour-and-water preferment and mixed dried fruit. It is separate from specialist sourdough panettone methods.
Melon pan
Melon pan pairs a soft Japanese yeast bun with a crisp, crosshatched cookie shell. In this ten-bun version, the bread dough is wrapped in a separate biscuit layer and baked until lightly golden.
Slovenian walnut potica (home adaptation)
A home adaptation of Slovenia's walnut potica specification: enriched yeast dough is rolled around a cold walnut filling, proofed in a ring mould and baked.
Cozonac (Irina Georgescu’s walnut and sultana loaves)
This Romanian cozonac recipe makes two enriched loaves filled with walnuts, sultanas and a whipped egg-white mixture. The dough rises once before filling and again in tins, then bakes in two oven stages.
Coco bread (Immaculate Bites version)
Jamaican-style folded rolls made from sweet coconut-milk yeast dough and brushed with butter.
Soboro-ppang (Jennifer’s 10-bun recipe)
Ten soft, sweet yeast buns with a crisp, peanut butter streusel topping, shaped by hand and baked until golden.
Pani popo (Samoan coconut buns)
Soft yeast rolls bake beneath sweet coconut sauce in this Polynesian Cultural Center adaptation of a wheat-bread recipe, which yields twelve buns for a shared tray.
Tsoureki (My Greek Dish Easter bread)
Eli K. Giannopoulos’s recipe makes two braided tsourekia with mastic, mahleb and orange, followed by an optional syrup. It is one modern Greek Easter-bread formula, not a universal regional standard.
Shoreek (Egyptian sweet rolls)
Egyptian sweet wheat rolls shaped into coils or braids, enriched with milk, egg and fat and eaten at breakfast, with tea or milk, and at family celebrations.
Salara
Salara is a Guyanese sweet bread rolled around red coconut, baked as two loaves and sliced for breakfast, tea or a snack.
Pan de Mallorca
Nine soft Puerto Rican-style sweet rolls, shaped as buttered spirals and dusted with icing sugar.
Bint al-sahn (Yemeni layered bread with honey)
Bint al-sahn is a Yemeni celebration and home bread built from thin, egg-rich yeast dough layers brushed with ghee or butter. This source-specific version makes one round cake, baked until golden and served warm with honey.
Ka’ak al-Quds (sesame ring bread)
Palestinian milk-enriched wheat rings coated in sesame and grape molasses, shaped into long ovals and baked without a bagel-style boil.
Korovai (Peremyshl-region style)
A Peremyshl-region Ukrainian wedding bread made from sweet yeast dough, shaped as a large braided round with a smaller memento loaf.
Filipino Spanish bread, Hello Bake’s 10-piece version
This Manila baker’s Filipino Spanish bread pairs a soft, enriched roll with a buttery brown-sugar breadcrumb filling and a crumb coating.
Brioche
An egg-and-butter-rich yeast dough shaped as one round loaf, two loaves or twelve small brioches, with baking paths that vary by shape.
Lardy cake
A yeast dough is folded around sweetened lard and dried fruit, then baked in tins until the bottom caramelizes.
Frisian suikerbrood: Toine's version
Yeasted sugar bread with cinnamon, pearl sugar and ginger syrup, shaped into two standard loaves or three paper-pan loaves.