20 Classic and Modern Yeast Dough Recipes to Bake

Just a few simple ingredients—flour, water, yeast, salt—can transform into something magical. Whether you’re craving a classic cinnamon roll or a modern focaccia, these 20 yeast dough recipes have you covered. From sweet to savory, there’s a recipe for every baker. Let’s get our hands dough-y!

Classic Sourdough Boule

Kneading sourdough is my favorite weekend ritual—there's something magical about transforming simple flour and water into a tangy, chewy boule. This classic recipe has never let me down, and I'm thrilled to share it with you.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

1 cup of active, bubbly sourdough starter (fed within the last 4-6 hours)
3 cups of bread flour
1 cup of warm water (about 90°F)
1 ½ teaspoons of fine sea salt
A drizzle of olive oil for the bowl

Instructions

In a large bowl, combine the active sourdough starter and warm water. Stir until the starter mostly dissolves. Tip: Make sure your starter is at its peak—bubbly and doubled in size—for the best rise.
Add the bread flour and salt. Mix with a dough scraper or your hand until no dry spots remain. Don't overmix; just bring it together.
Cover the bowl with a damp towel and let it rest for 30 minutes. This autolyse step hydrates the flour and develops gluten naturally.
Perform a series of stretch and folds: wet your hand, grab one side of the dough, stretch it up, and fold over the top. Rotate the bowl and repeat 4 times. Cover and rest 30 minutes. Repeat this process 3 more times (total 4 sets over 2 hours). Stretch and folds build strength without heavy kneading—perfect for high-hydration doughs.
After the final fold, let the dough bulk ferment at room temperature (about 70°F) until nearly doubled, about 4–6 hours depending on your starter. Watch for a domed top and small bubbles on the surface.
Turn the dough out onto a lightly floured surface. Shape into a tight boule: fold edges toward the center, then flip and drag to create surface tension.
Place the shaped dough seam-side up into a floured banneton (or a bowl lined with a floured towel). Cover and refrigerate overnight (8–12 hours) for deeper flavor and easier handling.
The next day, preheat your oven to 500°F with a Dutch oven (or covered baking pot) inside for at least 30 minutes.
Carefully remove the hot Dutch oven, invert the dough onto parchment paper, and score the top with a sharp blade (a deep slash about 1/2 inch). This controls where the bread expands.
Transfer the dough (with parchment) into the Dutch oven, cover, and bake for 20 minutes at 500°F.
Remove the lid, reduce temperature to 450°F, and bake for another 25–30 minutes until deep golden brown and internal temperature reaches 210°F.
Cool completely on a wire rack for at least 1 hour before slicing. Patience pays off—the interior finishes cooking and sets during this time.

Biting into this sourdough, you'll hear the crackle of the crust and taste the tangy, complex flavor that only time and patience can bring. It's perfect slathered with butter, dipped in olive oil, or even toasted for a crunchy breakfast base. Enjoy every slice!

Classic French Brioche

You know that moment when you walk past a French bakery and the buttery, sweet aroma stops you in your tracks? Well, I’ve finally cracked the code to recreating that magic at home with this classic brioche.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

3 cups all-purpose flour
1/3 cup granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
1/2 teaspoon salt
4 large eggs, room temperature
1/2 cup unsalted butter, softened to room temperature
1/3 cup warm milk (about 110°F)
For egg wash: 1 egg yolk mixed with 1 tablespoon milk

Instructions

In a small bowl, combine the warm milk and a pinch of sugar, then sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy—this means your yeast is alive and happy.
In a large mixing bowl or stand mixer bowl, whisk together the flour, remaining sugar, and salt.
Add the eggs and the yeast mixture to the dry ingredients. Mix on low speed with the dough hook until combined, about 2 minutes.
With the mixer running, add the softened butter a tablespoon at a time, waiting until each piece is incorporated before adding the next. This takes about 5 minutes—don't rush it!
Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will be very soft but should hold its shape.
Tip: If the dough seems too sticky, resist adding more flour; a sticky dough is key for that tender crumb. Just keep kneading.
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1.5 to 2 hours.
Tip: For a perfect rise, preheat your oven to 200°F, then turn it off and place the bowl inside with the door cracked.
Punch down the dough to release air. Turn it out onto a lightly floured surface and shape into a loaf by folding the edges into the center. Place seam-side down in a greased 9×5-inch loaf pan.
Cover loosely with plastic wrap and let rise again until puffy and nearly doubled, about 45 minutes to 1 hour.
Preheat your oven to 375°F. Brush the top of the loaf with the egg wash for a shiny, golden crust.
Tip: Use a gentle hand when brushing so you don't deflate the dough.
Bake for 35-40 minutes, until the top is deep golden brown and the internal temperature reaches 190°F. If it browns too quickly, tent with foil after 20 minutes.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Undeniably, the first slice reveals a tender, buttery crumb with a delicate sweetness that’s simply divine. Try it toasted with a pat of salted butter and jam, or use it for the most luxurious French toast you’ve ever had.

Braided Challah

There's something magical about braiding challah on a Friday afternoon—the way the golden dough transforms into a work of art. This version is slightly sweet, enriched with eggs and oil, perfect for Shabbat or any special gathering.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

For the Dough

4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons instant yeast
1 1/2 teaspoons salt
3 large eggs
1/3 cup vegetable oil
1/2 cup warm water (about 110°F)
1 tablespoon honey

For the Egg Wash

1 large egg yolk
1 tablespoon water
1 teaspoon poppy seeds or sesame seeds (optional)

Instructions

In a large bowl, whisk together the flour, sugar, yeast, and salt. Tip: Make sure the water is warm but not hot—around 110°F—to activate the yeast without killing it.
In a separate small bowl, beat the 3 eggs, then stir in the vegetable oil and honey until combined.
Pour the egg mixture and warm water into the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size. Tip: I like to set my oven to the lowest setting, then turn it off and put the bowl inside for a consistent warm environment.
Punch the dough down and divide it into 3 equal pieces. Roll each piece into a 12-inch rope, tapering the ends slightly.
Line a baking sheet with parchment paper. Place the three ropes side by side and pinch them together at the top. Braid them loosely, then pinch the bottom ends together. Tuck the ends under for a neat look.
Cover the braided loaf lightly with a towel and let it rise again for 30-45 minutes until puffy. Preheat your oven to 350°F near the end of the rise.
In a tiny bowl, whisk the egg yolk with 1 tablespoon water to make the wash. Brush it gently all over the loaf, avoiding pools in the crevices. Sprinkle with poppy seeds if using.
Bake for 25-30 minutes, until the challah is deep golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack for at least 20 minutes before slicing.

Rich, tender, and beautifully golden, this challah is perfect for French toast the next day. Really, there's nothing like tearing into a warm slice of homemade challah—enjoy it with butter or a drizzle of honey.

Rustic Ciabatta

Yearning for a bakery-quality loaf at home? This rustic ciabatta delivers an airy crumb and shatteringly crisp crust, thanks to high hydration and a patient cold ferment. The subtle olive oil flavor makes it perfect for dipping or sandwiches.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Dough

3 1/2 cups bread flour (about 17.5 oz)
1 1/2 cups room temperature water (12 oz)
1 teaspoon active dry yeast
1 1/2 teaspoons fine sea salt
a generous splash of olive oil (about 2 tablespoons)
extra bread flour for dusting

Instructions

In a large bowl, whisk together the flour and yeast. Add the water and stir with a dough whisk until a shaggy mass forms. Cover and let rest for 30 minutes — this autolyse step jumpstarts gluten development. Tip: use room temp water (70°F) for best results.
Sprinkle the salt over the dough and drizzle with olive oil. Wet your hands (sticky dough, trust me) and squeeze the salt and oil into the dough until fully incorporated, about 2 minutes.
Cover the bowl and let rest 30 minutes. Then perform the first stretch and fold: grab one side, stretch it up, and fold over the center. Repeat on all four sides. Cover and repeat this folding every 30 minutes for 2 hours (4 sets of folds total). Tip: after the last fold, the dough should feel very smooth and elastic.
Cover the bowl tightly with plastic wrap and refrigerate for at least 12 hours, up to 18. This slow rise develops deep flavor and a more open crumb.
The next day, generously flour a work surface. Turn the cold dough out onto it — don't punch it down. Using a bench scraper, gently divide the dough in half. Shape each piece into a roughly 8×4 inch rectangle by gently pulling the edges and folding them into the center. Tip: handle the dough as little as possible to preserve air bubbles.
Flip the loaves seam-side down onto a heavily floured kitchen towel. Cover with another towel and let proof at room temperature for 1.5 to 2 hours, until puffy and almost doubled. Meanwhile, place a baking stone or inverted baking sheet on the middle rack of the oven and preheat to 450°F for at least 30 minutes.
Transfer the proofed loaves onto a floured peel or the back of a baking sheet. Score each loaf with a diagonal slash about 1/2 inch deep using a sharp knife or bread lame. Carefully slide them onto the hot stone. Quickly pour 1/2 cup of hot water into a shallow pan placed on the bottom rack and close the door — the steam helps create a crispy crust.
Bake for 25-30 minutes, until the loaves are deep golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack and cool completely before slicing — at least 1 hour. Tip: don't rush cooling; the interior continues to set.

Slice into this ciabatta and you'll be rewarded with a craggy, open crumb and a crust that shatters with every bite. The mild olive oil undertones pair beautifully with a simple tomato basil salad or a smear of salted butter. For a true Italian experience, serve it alongside a bowl of minestrone.

Herb Focaccia

Hey there, bread lovers! Today I'm thrilled to share my favorite Herb Focaccia—a recipe that never fails to fill the house with an incredible aroma. It's my go-to when I want something simple yet impressive, perfect for dipping or snacking.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

4 cups all-purpose flour (about 500g)
2 teaspoons instant yeast
2 teaspoons salt
1 3/4 cups warm water (around 110°F)
1/4 cup olive oil, plus extra for drizzling
Fresh rosemary and thyme (a few sprigs each)
Flaky sea salt for topping

Instructions

In a large bowl, whisk together the flour, instant yeast, and salt. Make a well in the center and pour in the warm water and 1/4 cup olive oil. Mix with a wooden spoon until a shaggy dough forms—it'll be sticky, that's okay! Tip: Use warm water (around 110°F) to activate the yeast but not kill it.
Cover the bowl with plastic wrap or a damp towel and let it rest for 20 minutes. This autolyse step helps the flour hydrate and makes the dough easier to handle.
After the rest, perform a stretch and fold: grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat for all four sides. Do this every 20 minutes for a total of 3 sets (so 1 hour total). Tip: Don't skip these folds—they build gluten structure without heavy kneading.
After the last fold, cover the dough and let it rise at room temperature until doubled in size, about 1 to 1.5 hours depending on your kitchen temperature.
Generously coat a 9×13-inch baking sheet with olive oil (about 2 tablespoons). Turn the dough out onto the pan, using oiled hands to gently stretch it into an even layer. If it resists, let it rest for 10 minutes then stretch again.
Use your fingertips to press deep dimples all over the surface of the dough. Drizzle with a little more olive oil, then scatter the fresh rosemary leaves and thyme sprigs evenly on top. Sprinkle with flaky sea salt. Tip: Use plenty of olive oil in the pan for that irresistibly crispy bottom.
Cover the pan with a clean kitchen towel and let the dough rise for another 30 minutes. Meanwhile, preheat your oven to 425°F.
Bake for 25 minutes, rotating the pan halfway through, until the focaccia is golden brown and sounds hollow when tapped. Let it cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before slicing.

Ultimately, this focaccia is all about that crispy, golden crust and the soft, airy interior dotted with fragrant herbs. I love serving it warm alongside a bowl of tomato soup or as the base for a hearty sandwich. The flaky sea salt on top adds the perfect finishing touch.

Neapolitan Pizza Dough

Before I get started with my weekend kitchen adventures, this Neapolitan Pizza Dough has been my obsession—chewy, blistered, and perfect for high-heat baking. I swear by a long cold ferment for that deep flavor.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 2 minutes

Ingredients

4 cups bread flour (all-purpose works too, but bread flour gives better chew)
1 1/2 cups warm water (about 105°F)
2 teaspoons active dry yeast (or one packet)
2 teaspoons fine sea salt
a splash of extra-virgin olive oil (about 1 tablespoon)

Instructions

In a large bowl, whisk together the bread flour and salt.
In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5 minutes until foamy.
Pour the yeast mixture into the flour, add the olive oil, and mix with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic. (Tip: Don't add too much extra flour; a slightly sticky dough yields a better crumb.)
Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for at least 8 hours or up to 48 hours for a long cold ferment. (This develops flavor and texture.)
About 2 hours before baking, remove the dough from the fridge, punch it down, and divide it into 4 equal pieces. Shape each into a tight ball, cover with a damp towel, and let rest at room temperature for 2 hours.
While the dough rests, place a pizza stone or steel in the oven and preheat to 550°F (or as high as your oven goes) for at least 1 hour.
On a floured surface, gently stretch one dough ball into a 10-12 inch round using your hands—never a rolling pin. (Tip: Leave a slightly thicker rim for the cornicione.)
Transfer the stretched dough to a floured pizza peel, top with your favorite sauce and cheese, and slide onto the hot stone.
Bake for 2 minutes, or until the crust is puffed and charred in spots. (Tip: Rotate halfway if your oven has hot spots.)
Repeat with remaining dough balls, and serve immediately.

My personal favorite moment is pulling that blistered pie out of the oven—the aroma is pure heaven. The crust is chewy yet light, and I love finishing it with a drizzle of good olive oil and flaky salt. Make extra dough; it's fantastic for focaccia too.

New York–Style Bagels

Perhaps nothing beats the satisfaction of pulling a tray of homemade New York–style bagels from the oven. The smell of malt and yeast fills the kitchen, and that first bite—crisp outside, dense and chewy inside—makes all the effort worth it. I’ve tweaked this recipe over countless Sunday mornings to get that perfect balance of a slightly sweet, tight crumb.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

4 cups (500g) bread flour, plus more for dusting
1 ½ cups (360ml) warm water (around 110°F)
2 teaspoons instant yeast
2 tablespoons granulated sugar
2 teaspoons salt
2 tablespoons barley malt syrup (or honey, for the water bath)
1 tablespoon baking soda (for the water bath)
Optional: sesame seeds, poppy seeds, everything seasoning, or flaky salt for topping

Instructions

In a large bowl, whisk together the flour, yeast, and sugar. Make a well in the center and pour in the warm water. Mix with a wooden spoon until a shaggy dough forms, then sprinkle the salt over the top and knead it in.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should feel slightly stiff but spring back when poked. (Tip: If it’s too sticky, add a tablespoon of flour at a time; if too dry, spritz with water.)
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour, until nearly doubled. (Tip: For a deeper flavor, you can refrigerate it overnight and proceed the next day.)
Punch down the dough and divide it into 8 equal pieces (about 120g each). Roll each piece into a tight ball, then poke your thumb through the center to form a hole. Gently stretch the hole to about 2 inches wide, as it will shrink during proofing.
Place the shaped bagels on a parchment-lined baking sheet, cover loosely with a damp towel, and let them rest for 20 minutes. Meanwhile, preheat the oven to 425°F and bring a large pot of water to a boil.
Once the water is boiling, reduce to a gentle simmer and stir in the barley malt syrup and baking soda. Boil the bagels in batches—two or three at a time—for 30 seconds on each side. Use a slotted spoon to flip them. (Tip: Don’t overcrowd the pot; boiling sets the crust and gives that signature chew.)
Remove the bagels with a slotted spoon and let them drain briefly on a wire rack. If using toppings, sprinkle them on immediately while the surface is still tacky.
Arrange the boiled bagels on the same parchment-lined sheet, spacing them 2 inches apart. Bake for 18–22 minutes, rotating halfway, until deep golden brown. The bottoms should sound hollow when tapped.
Transfer to a wire rack to cool completely before slicing. Resist the urge to cut them while hot—the interior needs time to set for that perfect chewy texture.

With their crackly crust and dense, chewy interior, these bagels are the real deal—especially when slathered with cream cheese and a slice of lox. I love toasting them lightly to revive the crispness, then piling on smoked salmon, capers, and red onion for a classic weekend brunch.

Soft Pretzels with Salt

A soft pretzel fresh from the oven is pure comfort—crispy on the outside, chewy on the inside, with that signature salty tang. I love making these on game days; they remind me of the mall pretzel stands from my childhood. Let's dive in!

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 15 minutes

Ingredients

about 4 cups of all-purpose flour
a packet (2 1/4 tsp) of active dry yeast
1 1/2 cups warm water (about 110°F)
a tablespoon of sugar
a couple of teaspoons of salt
a third cup of baking soda (for the water bath)
a couple of tablespoons of melted butter
coarse sea salt for sprinkling

Instructions

In a small bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until it gets foamy—that means your yeast is alive and kicking.
In a large bowl, whisk together the flour and salt. Pour in the yeast mixture and stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until it's smooth and elastic. Tip: If it sticks, add a little more flour, but not too much.
Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Preheat your oven to 450°F and line a baking sheet with parchment paper.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 24-inch rope. Tip: If the rope springs back, let it rest for a minute.
Shape each rope into a pretzel: form a U, twist the ends twice, then fold them down to the bottom of the U.
Bring 10 cups of water to a boil in a large pot, then carefully add the baking soda. It will bubble up—that's okay.
Drop each pretzel into the boiling water for 30 seconds per side using a slotted spatula. This gives it that classic chewy crust.
Transfer the boiled pretzels to the prepared baking sheet. Brush each with melted butter and sprinkle generously with coarse sea salt.
Bake for 12-15 minutes, until deep golden brown. Keep an eye on them—oven temps vary.
Let them cool on a wire rack for a few minutes before serving.

Warm from the oven, these pretzels have a gorgeous golden crust and a soft, pillowy interior. Serve them with a side of mustard or cheese dip, or just enjoy them plain—they never last long in my house.

Sticky Cinnamon Rolls

Pulling warm cinnamon rolls from the oven is one of my favorite cozy rituals. The sweet, yeasty smell fills the kitchen, and I always sneak a bite before they're glazed. This recipe makes the softest, most indulgent rolls with a gooey cinnamon center and a tangy cream cheese topping.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

1 cup whole milk, warmed to 110°F
1 packet (2 1/4 tsp) active dry yeast
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs, at room temperature
1 tsp salt
4 cups all-purpose flour (plus more for dusting)

For the Filling

1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 tbsp ground cinnamon

For the Glaze

4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 tbsp milk (or a splash)

Instructions

In a small bowl, combine warm milk and yeast; let sit until frothy, about 5 minutes. (Tip: Milk should be 110°F—too hot kills yeast, so use a thermometer.)
In a large bowl, whisk melted butter, sugar, eggs, and salt.
Add yeast mixture and gradually stir in flour until a soft dough forms.
Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. (Tip: Dough should be slightly tacky but not sticky; add flour sparingly.)
Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour. (Tip: I use my oven with the light on for a consistent warm spot.)
Meanwhile, mix softened butter, brown sugar, and cinnamon for the filling.
Punch down dough and roll into a 12×18 inch rectangle on a floured surface.
Spread filling evenly, leaving a 1/2 inch border on one long edge.
Roll up tightly from the long edge and pinch the seam to seal.
Cut into 12 equal rolls using unflavored dental floss or a sharp knife. (Tip: Dental floss gives clean cuts without squishing the rolls.)
Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes.
Preheat oven to 350°F.
Bake for 20–25 minutes until golden brown and the center is no longer doughy.
While baking, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then beat in milk until pourable.
Let rolls cool for 5 minutes, then drizzle with glaze while still warm.

One bite of these soft, sticky cinnamon rolls and you'll understand why they're a weekend staple in my kitchen. The cream cheese glaze adds just the right tang to balance the sweet, buttery filling. Serve them warm with a cup of coffee for the ultimate cozy treat.

Yeast Donuts (Fried)

There’s nothing like the smell of yeast dough rising on a lazy Sunday morning—it’s pure comfort. These homemade fried yeast donuts are pillowy, golden, and way better than store-bought. I’ve tweaked this recipe over dozens of batches to get that perfect airy crumb and crisp exterior.

Serving: 12 | Prep Time: 90 minutes | Cooking Time: 15 minutes

Ingredients

For the Dough

1 cup whole milk, warmed to 110°F
2¼ teaspoons (one packet) active dry yeast
¼ cup granulated sugar
2 large eggs, room temperature
4 tablespoons unsalted butter, melted and cooled slightly
3½ cups all-purpose flour, plus more for dusting
½ teaspoon salt

For Frying and Coating

About 6 cups vegetable oil, for deep frying
½ cup granulated sugar, for coating
1 teaspoon ground cinnamon (optional)

Instructions

In a small bowl, sprinkle the yeast over warm milk and add a pinch of sugar. Let sit for 5 minutes until foamy—if it doesn’t foam, your yeast is dead, so start over!
In a large mixing bowl, whisk together the eggs, melted butter, and remaining sugar. Pour in the yeast mixture and stir to combine.
Add 3 cups of flour and the salt; stir with a wooden spoon until a shaggy dough forms. Turn the dough onto a floured surface and knead for about 8 minutes, incorporating the remaining ½ cup flour as needed, until smooth and elastic. Tip: the dough should be soft but not sticky—add flour only a tablespoon at a time if needed.
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
Punch down the dough and roll it out on a floured surface to ½-inch thickness. Use a 3-inch round cutter to cut out donuts, and a 1-inch cutter for holes. Re-roll scraps once.
Place the cut donuts and holes on a parchment-lined baking sheet, cover loosely, and let rise for 30 minutes until puffy. Tip: I often put the sheet in a turned-off oven with a pan of hot water to keep it humid.
In a deep, heavy pot, heat about 2 inches of vegetable oil to 350°F. Use a deep-fry thermometer—trust me, guessing leads to greasy donuts.
Fry the donuts in batches (2–3 at a time) for 45–60 seconds per side until deep golden brown. Resist overcrowding—it drops the oil temp and makes soggy donuts.
Use a slotted spoon to transfer donuts to a paper towel-lined rack to drain for 30 seconds, then immediately toss them in a bowl with the sugar and cinnamon while still warm. Repeat with remaining donuts and holes.
Serve the donuts the same day—they’re best fresh. If you have leftovers, briefly reheat in a 300°F oven for 5 minutes to crisp them up.

Kicking back with a warm, cinnamon-sugar donut and a strong cup of coffee is my idea of weekend bliss. The contrast between the crisp, sugary shell and the soft, airy inside is absolutely swoon-worthy. Try dipping them in chocolate ganache or a simple vanilla glaze for a fun twist.

Italian Panettone

Creating a homemade Italian Panettone is one of my favorite holiday traditions. It takes patience, but the reward is a light, fluffy loaf studded with candied fruit that fills your kitchen with the most incredible aroma. Trust me, it’s worth every minute of the long fermentation.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

4 cups bread flour
1/2 cup granulated sugar
2 1/4 teaspoons (one packet) active dry yeast
1 cup whole milk, warm (about 110°F)
4 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
Zest of 1 large orange
1/2 teaspoon salt
1 1/2 cups mixed candied fruit (citron, orange peel, cherries)

Instructions

In a small bowl, whisk together 1/4 cup of the warm milk, 1 tablespoon of the sugar, and the yeast. Let it sit for 5–10 minutes until foamy. Tip: If it doesn't foam, your yeast may be old—start over with fresh yeast.
In a large bowl or stand mixer, whisk together the bread flour, remaining sugar, and salt.
Add the yeast mixture, remaining warm milk, eggs, softened butter, and vanilla extract to the dry ingredients. Mix on low speed for 2 minutes until a shaggy dough forms.
Increase speed to medium and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. Tip: Use a dough hook if using a stand mixer, and scrape down the bowl halfway through.
First rise: Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place (75–80°F) for 2–3 hours, until doubled in size.
Punch down the dough gently, then knead in the orange zest and candied fruit until evenly distributed. Be careful not to overwork the fruit.
Turn the dough into a buttered and paper-lined panettone mold (or a deep 8-inch round cake pan). Cover loosely with plastic wrap.
Second rise: Refrigerate the dough for 8–12 hours (overnight is ideal). The dough should rise to just below the rim of the mold.
Preheat your oven to 350°F. Remove the dough from the fridge while the oven heats (about 30 minutes).
Bake the panettone for 35–40 minutes, rotating halfway through. It's done when the top is deep golden brown and a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, tent it with foil after 20 minutes.
Cool the panettone completely on a wire rack, then hang it upside down (I use two skewers through the bottom) for at least 1 hour. This keeps the tall shape from collapsing.

Really, there's nothing like the taste of homemade panettone. The texture is incredibly light and airy, with bursts of sweet candied fruit in every bite. Serve it toasted with a smear of butter for breakfast, or enjoy a slice with your afternoon espresso.

Chocolate Babka

Guys, let me tell you about the babka that changed my brunch game forever. This enriched yeast dough, swirled with a rich chocolate filling and braided into a beautiful loaf, is the ultimate weekend baking project. It’s a little time-consuming, but trust me, the ooey-gooey chocolate layers are so worth it.

Serving: 1 | Prep Time: 30 minutes | Cooking Time: 50 minutes

Ingredients

For the Dough

1/2 cup warm whole milk (110°F)
2 1/4 teaspoons active dry yeast (one packet)
1/3 cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
6 tablespoons unsalted butter, softened

For the Chocolate Filling

1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large egg whites (save yolks for egg wash)

For the Sugar Syrup

1/4 cup water
1/4 cup granulated sugar

For the Egg Wash

1 large egg yolk (from the whites above)
1 tablespoon heavy cream

Instructions

In a small bowl, whisk together warm milk and yeast with a pinch of sugar; let sit for 5-10 minutes until foamy. (Tip: if it doesn’t foam, your yeast may be dead.)
In a stand mixer with the dough hook, combine flour, sugar, and salt. Add yeast mixture, eggs, egg yolk, and vanilla extract. Mix on low until a shaggy dough forms.
Add softened butter, one tablespoon at a time, mixing on medium-low until each is incorporated. Knead on medium for 8 minutes until smooth and elastic. (Tip: the dough will be sticky—resist adding too much flour.)
Shape dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1-2 hours until doubled in size.
While dough rises, make filling: In a small saucepan, melt butter over low heat. Whisk in sugar, cocoa powder, salt, and vanilla until smooth. Let cool slightly, then whisk in egg whites until glossy. Set aside.
Turn risen dough onto a lightly floured surface. Roll into a 10×14-inch rectangle, with the long side facing you. Spread chocolate filling evenly over dough, leaving a 1-inch border on the far long edge.
Starting from the long edge closest to you, roll the dough into a tight log. Pinch the seam to seal. Place seam-side down, then use a sharp knife to cut the log in half lengthwise, exposing the layers.
Twist the two strands together, keeping the cut sides facing up, then braid them (crossover, twist, pinch ends). (Tip: work quickly so the butter doesn’t soften too much.)
Transfer braid to a parchment-lined 9×5-inch loaf pan. Cover loosely with plastic and let rise for 45 minutes to 1 hour, until puffy.
Preheat oven to 350°F. In a small bowl, whisk together egg yolk and heavy cream. Brush the braid gently with egg wash.
Bake for 45-50 minutes, until deep golden brown and the internal temp reaches 190°F. (Tip: tent with foil after 30 minutes if browning too fast.)
While babka bakes, make syrup: Combine water and sugar in a small saucepan. Bring to a boil, stirring, then remove from heat.
Remove babka from oven and immediately brush hot syrup all over the top. Let cool in pan for 15 minutes, then transfer to a wire rack. Cool completely before slicing (if you can wait!).

Really, the best part is the next day: the babka gets even more tender, and the chocolate filling sets into these gorgeous ribbons. Slice it thick, toast it lightly, and serve with a big dollop of whipped cream or a scoop of vanilla ice cream — it’s pure bliss.

Alsatian Kugelhopf

Baking this Alsatian Kugelhopf always makes me feel like I'm in a quaint French village. It's a yeasted bundt cake studded with plump raisins and crunchy almonds, with a texture that's part bread, part cake—perfect for breakfast with coffee or dessert with a dollop of cream.

Serving: 10 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Batter

3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
½ cup warm milk (110°F)
½ cup unsalted butter, softened
½ cup granulated sugar
3 large eggs
1 tsp salt
1 tsp vanilla extract
1 cup raisins (soaked in warm water or rum for 30 minutes)
Zest of 1 lemon

For the Pan and Topping

2 tbsp melted butter (for brushing pan)
¼ cup sliced almonds
Powdered sugar for dusting

Instructions

In a small bowl, sprinkle the yeast over the warm milk and add a pinch of sugar. Let it sit for 5-10 minutes until frothy. Pro tip: make sure the milk isn't hotter than 110°F or it'll kill the yeast!
In a large mixing bowl, whisk together the flour, salt, and remaining sugar.
Add the softened butter, eggs, vanilla, lemon zest, and the frothy yeast mixture to the dry ingredients.
Mix with a wooden spoon or stand mixer with dough hook until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Patience pays off—the dough should be silky and not sticky.
Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1.5 hours. If your kitchen is cool, use the oven with just the light on.
Drain the soaked raisins well and fold them into the dough gently.
Brush a 10-cup bundt pan generously with the melted butter, making sure to get into all the grooves. Press the sliced almonds into the butter so they stick—they'll form a gorgeous crust.
Transfer the dough to the prepared pan, cover loosely, and let rise again until nearly doubled, about 45 minutes.
Preheat the oven to 350°F. Bake the Kugelhopf for 40-45 minutes until deep golden brown, and a skewer inserted near the center comes out clean (or it sounds hollow when tapped).
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack. Dust generously with powdered sugar while still warm.

Final slice reveals a tender, buttery crumb with pockets of sweet raisins and a nutty almond crown. Serve it warm with a dollop of crème fraîche or just a dusting of powdered sugar—it's equally perfect for breakfast or dessert.

Soft Potato Rolls

When I first started baking, I was terrified of yeast. But then I discovered these soft potato rolls, and everything changed. They're incredibly forgiving and produce the most tender, pillowy bread that practically begs to be turned into a sandwich.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 22 minutes

Ingredients

1 medium russet potato (about 8 oz), peeled and diced
1 cup whole milk
2 tablespoons unsalted butter, plus 2 tablespoons melted for brushing
1 packet (2 1/4 teaspoons) active dry yeast
1 tablespoon honey
3 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons salt
a little vegetable oil for greasing

Instructions

Cook the potato: Place the diced potato in a small pot, cover with water, and boil until tender, about 15 minutes. Drain and mash until smooth. Set aside to cool slightly.
Warm the milk: In a small saucepan, warm the milk over medium-low heat until it reaches 110°F (use an instant-read thermometer). Add the 2 tablespoons butter and stir until melted. Remove from heat.
Activate the yeast: In a large bowl, combine the warm milk mixture, yeast, and honey. Stir gently and let sit for 5–10 minutes until frothy. (Tip: If it doesn't foam, your milk may have been too hot or too cold—start over with fresh yeast.)
Make the dough: Add the mashed potato, 3 cups of flour, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
Knead: Turn the dough onto a floured surface. Knead for about 8 minutes, adding the remaining ½ cup flour little by little, until the dough is smooth and elastic. (Tip: The dough should be soft but not sticky; if it sticks to your hands, dust with more flour.)
First rise: Lightly grease a large bowl with vegetable oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm spot (like an oven with the light on) for 1 hour, until doubled in size.
Shape: Punch down the dough to release air. Turn it onto a lightly floured surface and divide into 12 equal pieces. Shape each piece into a smooth ball and place in a greased 9×13-inch baking pan, spacing them evenly.
Second rise: Cover the pan with a towel and let the rolls rise for another 30 minutes, until puffy and touching each other.
Preheat and brush: Preheat your oven to 375°F. Gently brush the tops of the rolls with the melted butter. (Tip: Use a pastry brush for even coverage.)
Bake: Bake for 20–22 minutes, until the rolls are golden brown and sound hollow when tapped. Remove from the oven and brush with any remaining melted butter for a glossy finish.

Golden and fragrant, these rolls have a soft, almost cloud-like crumb with a subtle potato sweetness. They're perfect for slathering with butter or using for juicy pulled pork sandwiches. Give them a try and watch them disappear!

Hokkaido Milk Bread (Shokupan)

Zipping up my favorite sandwich loaf? This Hokkaido Milk Bread is pure pillowy perfection—so soft it practically melts in your mouth. I've been making this tangzhong-enriched dough for years, and it never fails to bring smiles around my kitchen.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes

Ingredients

Tangzhong (starter)

2 tablespoons bread flour
a splash of water (1/4 cup)
a splash of whole milk (1/4 cup)

Dough

3 cups bread flour (give or take a tablespoon)
1/2 cup sugar
a packet (2 1/4 teaspoons) instant yeast
a pinch of salt (1 teaspoon)
a generous splash of warm whole milk (1/2 cup)
1 large egg, at room temp
a couple tablespoons unsalted butter, softened (2 tbsp)
extra butter for brushing the baked loaf

Instructions

Start with the tangzhong: In a small saucepan, whisk together the 2 tablespoons bread flour, 1/4 cup water, and 1/4 cup milk until smooth.
Place over medium heat and cook, stirring constantly, until it thickens into a paste—about 2 minutes. Remove from heat and let it cool completely (you can pop it in the fridge to speed it up).
In a large mixing bowl, whisk together 3 cups bread flour, 1/2 cup sugar, the packet of instant yeast, and 1 teaspoon salt.
Add the cooled tangzhong, 1/2 cup warm milk, and 1 large egg. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8 minutes until it becomes smooth and elastic. Tip: if it's too sticky, add a tablespoon of flour at a time, but resist over-flouring—stickiness is okay!
Flatten the dough slightly, then press the 2 tablespoons softened butter into the center. Fold the dough over and knead for another 5-7 minutes until the butter is fully incorporated and the dough is very soft and passes the windowpane test (stretch a small piece thin enough to see light through without tearing).
Shape the dough into a ball and place it in a greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
Punch down the dough and divide it into two equal pieces. Shape each into a tight ball, then cover and let rest for 15 minutes.
Roll each ball into an oval, then fold the sides inward like a letter. Roll up tightly from the short end to form a cylinder. Place both cylinders seam-side down in a greased 9×5 inch loaf pan.
Cover the pan with a damp towel or plastic wrap and let rise again until the dough reaches the top of the pan, about 45 minutes. Meanwhile, preheat your oven to 350°F.
Bake for 30-35 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped. If it browns too fast, tent with foil after 20 minutes.
Remove from the oven and immediately brush the top with a little extra butter for a glossy, soft crust. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Velvety softness with a tender crumb—this bread is perfect for toast, sandwiches, or just tearing apart while it's still warm. I love serving it with a pat of salted butter and a drizzle of honey for a simple afternoon treat.

Steamed Baozi (Pork Buns)

Growing up, I never thought I could make baozi at home, but after countless weekends in the kitchen, these fluffy pork buns have become my go-to comfort food. They’re surprisingly easy once you get the hang of the dough, and the aroma of steaming buns fills the house with pure happiness.

Serving: 12 | Prep Time: 40 minutes | Cooking Time: 15 minutes

Ingredients

2 cups all-purpose flour (about 250g)
1 packet (2 1/4 tsp) active dry yeast
1/2 cup warm water (110°F)
1 tbsp sugar
1 tbsp vegetable oil (plus more for greasing)
1/2 tsp salt
1/2 lb ground pork
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/2 cup finely chopped cabbage
2 green onions, minced
1 clove garlic, minced
1 tsp grated fresh ginger
a pinch of white pepper

Instructions

In a small bowl, combine the warm water (about 110°F) and sugar, then sprinkle the yeast on top. Let it sit for 5–10 minutes until frothy—if it doesn't foam, your yeast may be dead, so start over.
In a large bowl, whisk together the flour and salt. Add the yeast mixture and the vegetable oil. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
Knead the dough for about 8 minutes until it's smooth and elastic. Tip: if it's too sticky, add a little more flour, a tablespoon at a time; a soft dough that springs back when poked is perfect.
Lightly oil the same bowl, place the dough inside, and cover with a damp kitchen towel or plastic wrap. Let it rise in a warm spot until doubled in size, about 1 hour.
While the dough rises, make the filling: in a medium bowl, combine the ground pork, soy sauce, oyster sauce, sesame oil, chopped cabbage, green onions, garlic, ginger, and white pepper. Mix until well combined, then cover and refrigerate until needed.
After the dough has risen, punch it down and turn it onto a lightly floured surface. Divide into 12 equal pieces (about 40g each). Roll each piece into a ball, then flatten into a 3-inch circle, keeping the edges thinner than the center.
Place a heaping tablespoon of filling in the center of each circle. Pleat the edges to seal the bun—about 8–10 pleats—pinching the top tightly to close. Tip: dip your fingers in water if the dough sticks.
Line a steamer basket with parchment paper and place the buns inside, leaving at least 1 inch of space between them. Cover and let rise for 20 minutes—they'll puff up slightly.
Bring water in a wok or pot to a rolling boil. Place the steamer basket over the water, cover, and steam over high heat for 15 minutes. Do not open the lid during steaming.
After 15 minutes, turn off the heat and let the buns sit covered for 5 minutes (this prevents them from collapsing). Then carefully remove the lid, tilting it away from you to avoid steam burns.

Fluffy, pillow-soft, and filled with juicy savory pork, these baozi rival anything from your favorite dim sum spot. I love serving them with a splash of black vinegar and chili oil for dipping—they're a cozy, crowd-pleasing treat any day of the week.

Plain Mantou (Steamed Buns)

Let’s talk about my go-to plain mantou, the steamed buns that never fail to bring comfort to my table. They're so simple—just flour, yeast, and a little sugar—but the soft, pillowy texture is pure magic. I love making a big batch to keep on hand for quick meals or snacks.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

2 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
2 tbsp granulated sugar
3/4 cup warm water (around 110°F)
1 tbsp vegetable oil

Instructions

In a large bowl, whisk together the flour, yeast, and sugar until evenly combined.
Make a well in the center and pour in the warm water and vegetable oil.
Stir with a wooden spoon until a shaggy dough forms—it'll look a bit rough at first.
Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic. Tip: To test if it's ready, press a finger into the dough; it should spring back slowly.
Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with a damp kitchen towel and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
Once risen, punch down the dough to release air. Transfer to a floured surface and knead briefly for 1 minute.
Roll the dough into a log about 12 inches long, then cut it into 8 equal pieces—about 1.5 inches each.
Shape each piece into a smooth round bun by tucking the edges under and rolling it between your palms. Tip: Keep the buns covered with a clean towel while you shape the rest to prevent drying.
Place the buns on parchment paper squares in a steamer basket, leaving at least 1 inch space between them. Cover and let rise again for 20 minutes—they’ll puff up noticeably.
Fill a wok or pot with water and bring to a boil over high heat. Place the steamer basket over the boiling water, cover with the lid, and steam for 12 minutes without peeking. Tip: Wrapping the lid with a clean kitchen towel prevents condensation from dripping onto the buns.
After 12 minutes, turn off the heat and let the buns sit covered for 2 minutes before opening the lid—this keeps them from collapsing. Transfer to a wire rack to cool slightly.

Soft and pillowy, these mantou are perfect for soaking up braised dishes or simply toasted with a pat of butter. I often stash a batch in the freezer for an easy side or a quick breakfast—just re-steam for a few minutes and they're like fresh.

Classic Croissant

Unlike any pastry you've bought, these homemade croissants deliver that authentic flaky, buttery magic. I still remember my first successful batch—my counter was covered in flour, but the aroma from the oven made it all worth it.

Serving: 10 | Prep Time: 45 minutes | Cooking Time: 18 minutes

Ingredients

2 cups all-purpose flour
1 cup cold unsalted butter (for lamination)
1/4 cup warm milk
1/4 cup warm water
2 tbsp sugar
1 tsp active dry yeast
1 tsp salt
1 large egg (for wash)

Instructions

In a small bowl, combine warm milk (around 110°F) and warm water with sugar and active dry yeast. Let sit for 5–10 minutes until frothy.
In a large bowl, whisk together flour and salt. Add the yeast mixture and stir until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
While dough chills, place the cold butter between two sheets of parchment paper and pound with a rolling pin into a 6×8-inch rectangle. Keep butter cold.
Roll out chilled dough into a 10×12-inch rectangle. Place the butter rectangle in the center, then fold the dough over it like a letter (top third down, bottom third up).
Roll the dough into a long rectangle (about 8×18 inches), then fold into thirds again (first turn). Wrap and chill for 30 minutes.
Repeat the rolling and folding process two more times (total of three turns), chilling 30 minutes between each. Tip: If butter breaks through, dust with flour and chill immediately.
After the final chill, roll dough into an 8×24-inch rectangle, about 1/4-inch thick. Cut into triangles with a 4-inch base and 8-inch height.
Stretch each triangle slightly, then roll from base to tip, curving ends to form a crescent. Place on a parchment-lined baking sheet, tips tucked under.
Cover loosely with plastic wrap and let rise in a warm spot (75°F) for 2 hours until doubled in size.
Preheat oven to 400°F. Beat egg with a splash of water for egg wash. Brush croissants gently.
Bake for 15–18 minutes until deep golden brown. Cool on a wire rack.

Homemade croissants have a delicate, airy crumb and shatteringly crisp layers that store-bought just can't match. Slather them with good butter and jam, or use them for the ultimate breakfast sandwich.

Gluten-Free Yeast Dinner Rolls

Oh, there's nothing quite like the aroma of homemade dinner rolls wafting through the kitchen. These gluten-free yeast rolls are so tender and fluffy, you'd never guess they're made without wheat. I've tested countless blends to get that perfect pull-apart texture, and this recipe is my go-to for holidays or Sunday suppers.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Dough

2 ½ cups gluten-free all-purpose flour blend (with xanthan gum)
1 packet (2 ¼ tsp) active dry yeast
1 tbsp granulated sugar
1 tsp salt
1 cup warm milk (110°F)
1 large egg, at room temperature
2 tbsp unsalted butter, melted and cooled slightly
1 tsp apple cider vinegar

For Topping

1 tbsp unsalted butter, melted (for brushing)

Instructions

In a small bowl, combine warm milk (110°F), 1 tablespoon sugar, and the yeast. Let sit for 5–10 minutes until frothy – this ensures your yeast is active.
In a large mixing bowl, whisk together the gluten-free flour blend and salt.
Add the yeast mixture, egg, melted butter, and apple cider vinegar to the dry ingredients. Stir with a wooden spoon until a sticky dough forms.
Cover the bowl with a damp towel and let rise in a warm, draft-free place for 1 hour, until doubled in size. (Tip: I preheat my oven to 170°F, turn it off, then place the bowl inside with the door slightly ajar.)
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Turn the risen dough onto a lightly floured surface (use extra gluten-free flour). Divide into 12 equal pieces and shape each into a smooth ball.
Place the rolls about 2 inches apart on the prepared baking sheet. Cover loosely with plastic wrap and let rise another 30 minutes.
Brush the tops with melted butter. Bake for 20–25 minutes, until golden brown and internal temperature reaches 200°F. (Tip: For an extra soft crust, cover with foil halfway through.)
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm.

Your house will smell incredible as these bake, and the rolls come out soft, with a tender crumb that rivals any gluten-filled version. I love slathering them with honey butter or using them for mini sandwiches the next day – they reheat beautifully in a 300°F oven for 5 minutes.

Vegan Brioche

Even as a lifelong butter lover, I never thought I'd fall this hard for a vegan brioche. But after countless tests in my tiny kitchen, this plant-based version won me over with its tender crumb and golden crust.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

a couple cups of all-purpose flour (about 2 1/4 cups)
a generous tablespoon of sugar
a packet of active dry yeast (2 1/4 tsp)
a pinch of salt
a cup of warm oat milk (heated to 110°F)
a half cup of melted vegan butter
a couple tablespoons of aquafaba (chickpea brine)
a splash of vanilla extract

Instructions

In a small bowl, combine the warm oat milk (110°F), sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy and bubbly.
In a large bowl, whisk together the all-purpose flour and salt.
Add the yeast mixture, melted vegan butter, aquafaba, and vanilla extract to the flour mixture. Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic. Tip: Don't add too much flour; the dough should be slightly tacky for a soft brioche.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1-2 hours until doubled in size.
Punch down the dough to release air. Shape it into a loaf and place in a greased 9×5-inch loaf pan, or divide into 12 equal pieces for rolls and place on a baking sheet.
Cover loosely with plastic wrap and let rise again for 30-45 minutes until puffy and almost doubled.
Preheat the oven to 375°F. For a shiny crust, brush the top with a little oat milk. Tip: For extra golden color, mix a teaspoon of maple syrup into the oat milk before brushing.
Bake for 40-45 minutes until deep golden brown and the internal temperature reaches 190°F. Tip: If the top browns too quickly, tent loosely with foil halfway through.
Let the brioche cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pulling this from the oven feels like magic—the aroma alone is worth the wait. Slather it with some extra vegan butter and jam for the ultimate breakfast treat, or use it for the best French toast of your life.

Conclusion

Now you’ve got 20 yeast dough recipes to fill your kitchen with warmth and flavor. Whether you’re a beginner or a seasoned baker, there’s something here for you. So grab your flour and yeast, and give one a try! Which recipe calls your name? Let me know in the comments, and don’t forget to pin this for later on Pinterest!