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.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Roghni naan
A Pakistani-style enriched yeast naan, marked before baking and finished with butter. This home method serves five.
Puebla-style cemita buns
Six large Puebla-style sandwich buns with a sweetened starch glaze and sesame seeds.
Pan de Cruz de Ciudad Real (home adaptation)
This household Pan de Cruz adaptation uses sourdough and a folded, tight-crumb wheat dough, marked with a cross and baked in a home oven.
Pa de pagès (home recipe)
A Catalan country loaf from a tested home recipe, made with a fresh-yeast dough, long rise, hand-shaped round and steamed domestic-oven bake.
Meloui
A Moroccan round laminated griddle bread; thin sheets of a lightly yeasted semolina dough are buttered, rolled into layered coils, sliced and flattened.
Jemez-style bread (Navajo Grandma home-oven adaptation)
A four-loaf, yeast-raised home-oven version that Navajo Grandma identifies as Jemez Pueblo bread. It is her published adaptation, not a single formula for Pueblo communities or a horno firing protocol.
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.
Brezel
This German-style knot pretzel uses a firm yeast dough, a chilled shape, a one-minute baking-soda bath and a deep bake. The method follows Jeffrey Hamelman's home adaptation for King Arthur Baking.
Tiger rolls (rice-paste crust)
These Dutch-associated wheat rolls carry a yeast-raised rice-flour paste that dries into a split, crunchy crust.
Telera rolls
Ten soft Mexican-style sandwich rolls with parallel marks and an egg-washed crust.
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.
Parāoa parai
A yeast-leavened Māori fried bread recipe shared by Aunty Gina Harding, with a 12–14 piece batch, two rises and a 165°C fry.
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.
Pan de cristal
A Catalan-associated wheat loaf with a very wet dough, pan de cristal develops an open crumb through repeated folds and careful handling.
Nan bya: Sandi Wai’s Burmese plain naan
Sandi Wai’s eight-piece Burmese plain naan uses yeast and baking powder, rests for 30 minutes and cooks on a hot nonstick pan without oil.
Montréal-style bagels
Eight slender Québec-style rings are hand-shaped, simmered in sweetened water, seeded and baked on a preheated stone in this home adaptation.
Maltese ftira (yeast home version)
Two flattened Maltese-style ring breads made with dry yeast and baked in a domestic oven.
Lagana (Diane Kochilas yeast version)
Diane Kochilas’s yeast-raised Lagana makes two wide, sesame-topped loaves for Clean Monday. Her Athens-neighborhood version is distinct from the unleavened Lagana also described in the recipe’s cultural context.
Khameer
A source-specific Emirati yeast-and-baking-powder bread: soft dough enriched with dry milk is rolled into four rounds and baked briefly in a 550°F oven until it puffs.
Gözleme (spinach and feta)
A yeast-and-yogurt dough is rolled into a large thin sheet, filled with spinach, onion and feta, folded closed, then cooked on an oiled griddle. This is Özlem Warren’s spinach-and-cheese family-style version.
Fugazzeta
An Argentine-style onion-topped yeast bread with mozzarella and Emmental sealed inside.
Bolillos (King Arthur Baking recipe)
Small, lightly enriched rolls with tapered ends and a scored top; this six-roll formula bakes on a hot stone with steam for a thin, crisp crust.
Amdo balep (oven-baked home version)
This oven-baked Amdo balep uses yeast, whole-wheat and white flour, a long covered rise and a two-sided bake in a heavy oven-safe pot.
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.
Topped and filled pide
Turkish home-style yeast dough is shaped into closed boats around spinach and cheese, then baked hot until the crust is golden.
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.
Noon barbari
A yeast-raised Iranian flatbread with a crisp roomal-glazed crust, long grooves and a soft interior.
Hua juan
Hua juan are layered wheat rolls shaped into knots and steamed. This version folds scallions and five-spice between the dough layers and makes eight savory buns.
Grissini stirati all’olio
A measured Torino baker’s formula for hand-stretched grissini, baked until crisp and dry.
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Gosh-naan
Gosh-naan is a Uyghur meat-filled bread in one family recipe: lamb, onion and cumin are sealed in yeast dough, pan-cooked, and checked at a safe centre temperature.
Gnocco fritto (leavened home method)
This Emilia-Romagna home version uses a measured flour-and-milk dough with yeast, shapes it into small diamonds or squares, and fries them in peanut oil.
Bajan salt bread
A lightly salted, yeast-raised Barbadian roll, baked in a dozen-roll home batch and often split for cutters.
Taftoon
Persian yeast-raised flatbreads, rolled thin, seeded and cooked in a dry skillet.
Shokupan
Shokupan is a soft, mildly sweet Japanese wheat loaf served as toast or in sandwiches. This formula makes a square or rounded one-loaf pan bread with a fine, milky crumb.
Pan de Mallorca
Nine soft Puerto Rican-style sweet rolls, shaped as buttered spirals and dusted with icing sugar.
Pan de agua
Puerto Rican lean yeast bread shaped as two loaves or eight rolls and baked from a cold oven with a pan of boiling water for steam.
Monay
Filipino bakery-style rolls with a dense crumb and a deep central slash, made here as a twelve-roll home batch.
Mantou (The Woks of Life all-purpose dough)
Plain wheat mantou made with yeast and baking powder, then proofed and steamed in a lined basket.
Lotus-leaf buns (unfilled folded steamed buns)
These twelve Chinese lotus-leaf buns are folded wheat-dough pockets steamed empty for filling after cooking. The recipe uses yeast, a little baking soda and cornstarch; it does not include the assembled gua bao sandwich or its fillings.
Kazakh baursak
Small rounds of yeasted milk dough, fried in batches. This Kazakh home recipe lists 27 servings.
Fresh Armenian lavash (Leahy, Lee and Zada home-griddle method)
A yeast old-dough lavash method adapted from Armenian baking for the home griddle, producing eight thin, pliable wheat sheets.
Elevated risk
Firi firi (Tahitian coconut doughnuts)
Firi firi is a yeast-raised coconut doughnut piped into long pieces and deep-fried at 170°C, traditionally eaten for breakfast or dessert in Tahiti.
Dampfnudeln
Allgäu Dampfnudeln are enriched wheat buns proofed in a covered casserole and cooked in milk and butter until the liquid nearly cooks away.
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.
Aish baladi (Egyptian whole-wheat pita)
This home adaptation of Egyptian aish baladi uses a refrigerated yeast biga, whole-wheat dough, bran dusting and a very hot baking surface to make 16 pocketed rounds.
Potbrood
A modern South African potbrood home method: a yeast dough proofs in a 4 L cast-iron pot and bakes covered, then uncovered, in a domestic oven.
Pain de mie
A fine-crumb, enriched wheat loaf baked in a lidded pan for even slices used in sandwiches, toast, French toast and melba toast.