Rosca de Reyes
A Mexican Three Kings ring bread made from enriched yeast dough, citrus zest, candied fruit and a flour-and-sugar topping.
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
Pan de feria, Larousse’s braid with pastry cream
A Mexican sweet, yeast-raised wheat bread shaped as a broad braid or closed zigzag, brushed with egg glaze and decorated with pastry cream and sesame.
Trinidad hops bread
Soft, buttery yeast rolls known in Trinidad and Tobago as hops bread. This batch follows one published family method; local recipes vary in dough and baking technique.
Pandoro (Veronese Christmas bread)
A fruit-free Italian festive enriched bread, baked in a tall star-shaped mould and finished with powdered sugar. This home batch follows one published baker’s-yeast method; it does not represent every pandoro formula.
Kaiser rolls
Six stamped yeast rolls with a star-shaped top, brushed with milk and finished with seeds.
Pan de pulque
Two Mexican loaves made with pulque, eggs and baker's yeast in a home-oven recipe.
Mhadjeb (Nour El Houda’s wheat and semolina version)
An Algerian stuffed flatbread made from wheat flour and fine semolina, filled with spiced tomato, onion and carrot, folded into packets and griddled.
Shanghai da bing
Shanghai breakfast flatbreads layered with butter, scallion and pepper, then topped with sesame and baked.
Tunisian mlawi
A Tunisian semolina flatbread, stretched with oil, folded into layers and cooked in a pan.
Kenyan chapati
Six Kenyan layered wheat flatbreads, pleated with ghee, coiled and cooked on a griddle.
Krachel
Krachel, also called el gors, are Moroccan sweet yeast rolls scented with anise, sesame and orange flower water. This version follows the three-rise method documented by Christine Benlafquih.
Sabaayad (Somali folded flatbread)
An unleavened Somali wheat flatbread made by oiling and folding soft dough into layers, then griddle-cooking it until browned.
Shotis puri
A Georgian pointed flatbread adapted for a domestic oven, made with a simple yeast dough.
Zhingyalov hats (greens-filled flatbread)
An unleavened Armenian flatbread filled with mixed greens and herbs, sealed into an oval and cooked on a griddle.
Kita (kitcha)
An unleavened Ethiopian and Eritrean wheat flatbread, rolled thin and cooked in clarified butter.
Vitumbua (East African rice and coconut cakes)
Yeasted rice-and-coconut batter cooks in greased rounded wells into small domed cakes associated with the East African coast.
Bolani e kachaloo (potato and scallion)
A thin, unleavened Afghan flatbread filled with mashed potato, scallion and cilantro, folded and pan-browned. This version uses a dough made from scratch.
Tapalapa (four-flour home-oven version)
An elongated West African bread with a mixed-flour home-oven formula documented as one version; flour blends and traditional bakery methods vary by place.
Mofo gasy (cream-of-rice batter)
Small, mildly sweet Madagascar-named griddle cakes made from a briefly risen batter of cream of rice, whole-wheat pastry flour, yeast and water.
Chbaab
Emirati saffron-and-cardamom pancakes made from a short-rested yeast batter and cooked on both sides.
Filipino ensaymada, butter-sugar-cheese version
Soft Filipino ensaymada coils use enriched yeast dough, then receive butter, sugar and grated cheese. This modern Filipino version differs from Mallorcan ensaïmada and other Philippine regional formulas.
Tamees-style flatbread
A home-oven interpretation of Saudi tamees, dimpled and topped with sesame and nigella.
Thai roti (stretched griddle bread)
An unleavened wheat dough is rested in oiled portions, stretched almost transparent, coiled, flattened and fried on an oiled griddle. This source batch serves plain roti with optional condensed milk and sugar.
Youtiao
Youtiao are Chinese breakfast crullers made from soft baking-powder dough, chilled overnight, stretched into paired strips and fried until light golden.
Bo lo bao
Hong Kong-style pineapple buns have soft yeast dough beneath a crisp, sweet pastry topping.
Belokranjska pogača
A round Slovenian flatbread scored in a grid and topped with caraway and coarse salt.
Weihnachtsstollen (family recipe)
A four-loaf German family Christmas stollen with rum-soaked sultanas, almonds, candied citrus and marzipan, baked in two stages.
Swiss butterzopf
A Swiss braided yeast loaf enriched with milk and butter and brushed with egg yolk.
Potato lefse and lomper
Soft Norwegian potato flatbreads with wheat and sifted rye flour, rolled into rounds and cooked on a dry griddle.
Chipa guazú
A Paraguayan fresh-corn bake mixed with Queso Paraguay, onion, eggs and milk, served in moist squares.
Chilean hallullas
Round Chilean yeast breads made with shortening, rolled and folded, then cut, pricked and baked until golden.
Gambir
Mongolian pan-fried flatbreads made by folding sugar and oil through a simple wheat dough.
Khur-le buckwheat pancakes
Bhutanese-style buckwheat pancakes made with milk and egg, cooked on a hot pan. This home version serves three.
Plain chatamari
A Newar rice-flour crepe cooked covered on a pan. This Nepal Tourism Board method serves it plain with accompaniments.
Kyrgyz onion kattama
A Kyrgyz layered flatbread filled with softened onion, coiled and pan-fried. This home batch makes four.
Shanghai Scallion Pancakes (Cong You Bing)
Bill Leung’s Shanghai-style scallion pancakes layer soft wheat dough with scallions and an oil-flour paste, then fry and finish in the oven.
Sri Lankan pol roti
An unleavened Sri Lankan flatbread made with fresh grated coconut and wheat flour, cooked on a tawa.
Char Siu Bao (Wei Guo’s 14-bun recipe)
Fourteen fluffy steamed buns filled with cooked char siu and a thickened oyster-soy sauce.
Mangalore banana buns
Sweet banana and wheat breads, rolled into rounds and fried. This coastal Karnataka home version rests the dough for 30 minutes.
Ecuadorian pan de yuca: Laylita's version
Small cassava-starch cheese breads mixed in a processor, chilled, baked and briefly browned under a broiler. This is Laylita's Ecuadorian-style formula.
Chickasaw Nation fry bread
A soft egg-and-flour dough is lightly kneaded, cut into strips and fried until browned on both sides.
Bammy finished with coconut milk
A serving method for approved, prepared bammy rounds: soak them in coconut milk and refry until golden. It does not process raw cassava.
High-altitude banana bread (King Arthur Baking version)
A chemically leavened banana loaf developed for high elevation, with mashed ripe bananas, sour cream and a 9-by-5-inch pan.
Bahamian baked johnnycake
A soft, butter-rich Bahamian-style baked johnnycake made from flour, baking powder, sugar, butter and milk. The dough rests briefly in a square pan before baking.
Bhatura
A North Indian fried bread made with yogurt, wheat flour and chemical leaveners. This source batch makes eight.
Malabar parotta
A layered Kerala flatbread made with an unleavened refined-wheat dough, stretched, coiled and cooked on a tawa.
Punjabi aloo paratha
Unleavened wheat flatbreads filled with seasoned mashed potato and cooked on a tawa. This Punjabi-style batch makes eight.
Southern-style buttermilk biscuits
A small batch of tender American quick breads made with cold butter, buttermilk and baking powder.
Scottish tattie scones: Scottish Scran version
Scottish Scran’s batch combines boiled potatoes, butter and flour, then cooks three thin rounds on a dry pan.
Balep korkun
A Central Tibetan style pan bread made from flour, water and baking powder. Four dough balls are rested, rolled into rounds and cooked covered in a skillet, turning them several times.