Recipes for sweet pies, buns, and donuts

First of all, let me say that if I can do it, so can you. I don't want to sugarcoat the reality, so I'll say that not only do I have no patience, but I have even less...

Detailed recipe with photos.

To save time, Giada De Laurentiis uses ready-made phyllo dough and makes this easy pre-lunch dish filled with smoked mozzarella, quickly pan-frying it and topping it with a sweet honey sauce...

You could say these easy-to-make donuts are just your favorite apples from the orchard, just a little bit more dressed up. Topped with cinnamon and freshly made applesauce, they...

Following a trendy trend, this yeast doughnut dough should be refrigerated before frying. Once they're ready, Ree Drummond dips them in her favorite vanilla glaze and gets...

While most donuts are deep-fried, these quick-cook donuts are baked in the oven. Ina Garten adds an extra cup of milk to ensure the finished product is super moist. Also...

Giada De Laurentiis's recipe for this sweet pastry takes just 30 minutes to prepare. You can cut down on prep time by using ready-made yeast pizza dough. After frying the dough,...

Ron Ben-Israel's recipe for traditional Jewish holiday bread, Challah.

Cassatede are Sicilian crescent-shaped pastries with a sweet filling that can be served fried or baked. Essentially, they're a mini-sweet version of a calzone. This...

In the heart of New Orleans' French Quarter, every successful day often begins and ends with a plate of golden beignets and a cup of aromatic café au lait. The recipe for French...

Tulumba are sweet, golden, and crispy pastries, deep-fried and dipped in aromatic syrup. This dessert is very popular in both Turkey and Greece, and can be found...

Panettone is a sweet yeast-leavened Easter cake traditionally served in Italy at Christmas. The panettone dough, in addition to flour, contains butter and eggs, giving it a very thin, delicate texture.

Hokkaido milk bread is made using the Tang Jun technique, which involves heating a portion of the flour and liquid to approximately 65°C, resulting in...

The tricky part of making Xerotigana is shaping it into its traditional spiral shape. The technique requires a little practice: simply twist the dough around your fingers, then insert a fork...

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.