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  • Cream Cheese Coffee Cake
  • Herb Bubble Loaf
  • Popovers
  • Sticky Buns
  • Chocolate Coffee Cake
  • Croissants – Some magazine somewhere

    1 ½ cups butter
    ½ cup flour

    Combine in food processor, roll between wax paper into 10x12 inch rectangle. Refrigerate until firm.

    3 ½ cups flour
    2 packages yeast
    1 cup milk
    ¼ cup water
    2 tablespoons sugar
    1 egg
    1 teaspoon salt

    Combine dry ingredients. Heat milt and water to 122 degrees and add to dry ingredients. Mix well. Add eggs and continue to mix and knead until smooth, adding additional flour as needed. Cover and chill for 20 minutes.

    Roll dough to 20x12 inch rectangle. Place chilled butter on half of dough surface, fold over the other half of dough and seal edges well. Roll out to 20x12 inch rectangle, fold into thirds and chill for 20 to 30 minutes. Repeat this two more times.

    After final roll and fold, roll to a 12x7 inch rectangle and chill for 45 minutes to an hour. Cut dough into four quarters. Refrigerate each quarter until it is used. Roll each quarter into a 20x5 inch rectangle; dough should be 1/8 inch thick. Cut into 6 triangles. Roll each triangle from the base to the point, bring the ends together to form crescent. Place on ungreased baking sheet; repeat with remaining quarters of dough.

    Let rise for 45 minutes. Brush with egg-milk mixture and bake at 450 degrees for 12 to 15 minutes until deep golden brown.

    Challah – Hadassah Magazine

    7 ½ cups unsifted flour
    ¼ cup sugar
    2 packages yeast
    1 teaspoon salt
    1 ½ cups warm water (125 degrees)
    ½ cup mayonnaise
    4 eggs

    Grease two baking sheets. Mix 2 cups flour, sugar, yeast and salt. Add warm water and mix thoroughly. Add two more cups of flour, 3 eggs and mayonnaise. Mix and add more flour to make a soft and non-sticky dough. Grease the dough and let rise for one hour. Punch down the dough. Divide into half and assemble each challah from one large and one small braid; let rise for one hour. Brush with the remaining egg and bake at 375 degrees for 35 minutes until golden brown.

    Streusel Coffee Cake – Unknown source


    1/3 cup butter
    ½ cup sugar
    2 eggs
    1 ½ cups flour
    1 teaspoon baking powder
    ¾ teaspoon salt
    ½ teaspoon baking soda
    ½ teaspoon nutmeg
    ½ teaspoon vanilla extract
    2/3 cups sour cream


    ½ cup brown sugar
    1/3 cup flour
    1/3 cup soften butter
    2 teaspoon cinnamon

    Cream butter with sugar and continue beating until light and fluffy. Add eggs. Combine flour, backing powder, salt, and baking soda; add to creamed mixture, then add vanilla, alternating with sour cream. Spread half batter into creased nine inch pan, sprinkle with half of the topping. Cover with remaining batter and sprinkle the remaining topping. Bake at 350 degrees for 25 to 30 minutes.

    Cinnamon Pull Aparts – Fleischmann’s Yeast Book

    Makes two 9 inch square coffee cakes

    5 to 6 cups unsifted flour
    1 ¼ cups sugar
    1 ½ teaspoons salt
    2 packages dry yeast
    1 cup milk
    ¼ cup butter or margarine
    2/3 cup water
    2 eggs at room temperature
    ¾ cup dark seedless raisins

    Ground cinnamon and sugar mixture

    In a mixing bowl combine 2 cups of flour, ½ cup sugar, the salt and dry yeast. Mix thoroughly.

    Combine the milk, water, and margarine and heat to 120 to 130 degrees. Gradually add the hot liquid mixture to the dry ingredients in the mixing bowl. Add the eggs and mix thoroughly. Add flour in ½ cup increments and mix until the dough is stiff. Switch to the dough hook and add the remaining flour and knead the dough until it is smooth and the sides of the bowl are clean. You may want to knead the dough a few times manually. Cover the bowl with plastic wrap and let the dough rise for about 20 to 30 minutes.

    Dive the dough into two halves. Roll each half into a 12 inch square. Brush the surface with melted margarine or butter. Sprinkle raisins over each square. Make a streusel from softened margarine or butter, brown sugar and cinnamon and spread streusel evenly over each square. Remember, there is never too much streusel!

    Fold one third of the square over the center third and repeat the raisin and streusel filling. Fold the remaining third over the two layers. Cut into one inch strips and twist each strip very tightly before placing in greased 9 inch pan. The two portions of dough should fill the two 9 inch pans – it will be crowded! Brush the top of each pan with a beaten egg white if you want a shiny crust. Cover with a clean towel and let rise about 30 to 40 minutes.

    Bake for 45 minutes in a preheated 350 degree oven. Let rest in pan for about 10 minutes after removing from oven and then invert onto a wire rake to cook completely.

    Cream Cheese Coffee Cake – Unknown source

    Makes 4 dozen coffee cakes


    1 cup sour cream
    1 teaspoon salt
    2 packages dry yeast
    2 eggs, beaten
    ½ cup sugar
    ½ cup butter or margarine
    ½ cup water
    4 to 5 cups flour


    2 8 ounce packages cream cheese
    ¾ cup sugar
    1 egg
    ¼ cup flour
    2 teaspoons vanilla
    Pinch salt

    Place 2 cups flour, yeast, sugar and salt in large mixing bowl. Heat sour cream, water and butter to 125 degrees over low hear on in microwave. Add liquids to dry ingredients and mix thoroughly. Add eggs and 2 more cups of flour slowly and mix well. Add additional flour as needed until dough is not longer sticky. Knead several minutes. Lightly oil the dough and let rise in a draft free place for 45 minutes.

    While the dough rises, mix the filling ingredients in food processor until smooth.

    Punch the dough down. Pull off 1 ½ inch ball of dough and roll flat into a four inch circle. Place one tablespoon of filling in the center of each circle and let rise for 45 minutes. Brush beaten egg on dough but not on filling. Bake in 350 degree oven for 10 minutes or until golden brown.

    Herb Bubble Loaf – St. Louis Post Dispatch Newspaper

    3 to 3 ½ cups flour
    2 tablespoons sugar
    3½ teaspoons salt
    1 package active dry yeast
    1¼ cups milk
    2 tablespoons cooking oil
    1 egg
    1/3 cup better or margarine melted
    2 tablespoons Parmesan cheese grated
    1 teaspoon garlic powder
    ½ teaspoon each paprika, Italian seasoning, or other herbs

    In large mixer bowl combine 1 cup of the flour, sugar, salt and yeast. Heat milk and cooking oil in saucepan over low heat until warm. Add egg and warm (not hot) liquid to flour mixture. Beat ½ minutes at low speed, 3 minutes at medium speed. Stir in remaining flour gradually to form a soft dough. Knead on floured surface until smooth and elastic, about 1 minute. Cover dough; let rise in warm place until light and doubled in size, 45 to 60 minutes. Punch down dough. Pinch off walnut size balls of dough and dip in melted butter; place in ungreased 2-quart deep round casserole forming one layer. Combine cheese, garlic and paprika; sprinkle half of mixture over layer of bubbles. Repeat a second layer of bubbles; pour remaining butter over bubbles; sprinkle with remaining seasoning mixture. Cover; let rise in warm place until light, 30 to 45 minutes. Bake in preheated 400 degree oven for 25 to 30 minutes until top sounds hollow when tapped. Cool in pan for 10 minutes; remove and serve warm. Makes one loaf.

    Popovers – Time Life Cookbooks

    1 cup flour
    ¼ teaspoon salt
    4 tablespoons melted butter
    2 eggs
    1 cup milk

    Preheat the oven 450 degrees. In a blender add the eggs, pour in the milk, and then the flour, salt and one tablespoon of the melted butter; whirl for 30 seconds. Be sure to scrap down the sides on the blender. Place ½ teaspoon melted butter in each muffin cup. Pour enough batter into each cup to full to about 2/3 of the way to the top. Bake in the center of the oven for 20 minutes. Then reduce the heat to 350 degrees and bake 10 to 15 minutes longer or until the popovers have puffed to their fullest height and are golden brown and crusty. Serve at once.

    Sticky Buns – Time Life Cookbooks

    2 packages or cakes of dry or compressed yeast
    Pinch sugar
    ¼ cup lukewarm water (110 to 115 degrees)
    ¾ cup milk
    4 tablespoons melted butter (1 quarter-pound stick)
    ¼ cup sugar
    3 ½ cups flour
    ¼ teaspoon saIt
    2 egg yolks
    1 teaspoon grated lemon rind
    1 teaspoon cinnamon
    ½ cup currants or raisins
    1/3 cup water
    1 ½ cups brown sugar, packed down
    4 tablespoons butter
    ½ cup coarsely chopped walnuts

    Sprinkle the yeast and a pinch of sugar into the lukewarm water. Let the mixture stand for 2 to 3 minutes, then stir it to dissolve the yeast. Set the container in a warm, draft-free place, such as an unlighted oven, for 5 to 8 minutes, or until the solution has begun to bubble and has almost doubled in volume.

    Pour the milk into a heavy one quart saucepan and warm it over medium heat until bubbles form around the edge of the pan. Turn the heat to low and add 4 tablespoons of the butter and ¼ up of the sugar. Stir constantly until the sugar dissolves, then cool to lukewarm and combine with the yeast mixture.

    Sift the flour and salt into a deep mixing bowl. Make a well in the flour and pour into it the yeast and milk mixture, the egg yolks and the teaspoon of lemon rind. With your hands or a large wooden spoon, work the flour into the other ingredients until they become a medium-firm dough.

    On a lightly floured surface, knead the dough by folding it end to end, then pressing it down and pushing it forward several times with the heel of your hand. Sprinkle the dough with a little extra flour whenever necessary to prevent it from sticking to the board. Repeat the kneading process until the dough becomes smooth and elastic. This will take about 10 minutes.

    Shape the dough into a ball and put it in a large, lightly buttered bowl. Dust the top of the dough lightly with flour, cover with a kitchen towel and set in a warm, draft-free spot (again, an unlighted oven is ideal). In 45 minutes to an hour, the dough should double in bulk.

    Punch the dough down with your fist, then transfer from the howl to a lightly floured board and knead again briefly. Roll it out into a rectangle 12 inches long and ¼ inchthick. Brush the dough with 3 tablespoons of the remaining melted butter and sprinkle the combined ¼ cup of sugar, the cinnamon and currants or raisins over it evenly.

    In a small, heavy saucepan, combine the 1/3 cup of water, the brown sugar and 4 tablespoons of butter. Stir until the sugar dissolves and bring to a boil over high heat. Reduce the heat to moderate and cook the syrup for about 10 minutes until it has the consistency and color of maple syrup.

    Let the syrup cool slightly, and then dribble half of it over the surface of the dough. With your hands, roll the dough into a tight cylinder about 2 inches in diameter and cut it crosswise into 1-inch rounds. Grease a round 10-inch cake pan with the remaining 1 tablespoon of melted but­ter. Pour into it the other half of the syrup and sprinkle it evenly with the chopped walnuts. Arrange the rounds, cut side down, in a circle around the edge of the pan; continue the pattern with the remaining rounds until the pan is full. Let them rise in a warm, draft-free place for about 25 minutes, or until they are double in bulk. Meanwhile, preheat the oven to 350 degrees.

    Bake the buns in the middle of the oven for about ½ hour. When the buns are golden brown and firm to the touch, remove them from the oven and invert them onto a cake rack. Separate the buns and serve warm or at room temperature.

    Chocolate Coffee Cake – Unknown source

    2 packages dry yeast
    1 ½ cup flour
    ¾ cup sugar
    2/3 cup water
    ½ cup butter
    1/3 cup evaporated milk
    ½ teaspoon salt
    4 egg yolks
    2 ½ cups flour

    Combine yeast, 1 ½ cup flour. Place next five ingredients in saucepan and heat until warm, add to yeast mixture. Add egg yolks and beat at low speed for 1 minute and at high speed for 3 minutes. Stir in 2 ½ cups flour. Grease and let rise for 2 hours. Punch down and let rest.

    Combine ¾ cup chocolate chips, 2 tablespoons sugar, and 1/3 cup evaporated milk, ½ teaspoon cinnamon, and cook until chocolate melts. Cool. Divide dough into two parts and roll each flow. Spread with chocolate mixture, roll up and coil in a round greased cake pan.

    Prepare streusel topping of ¼ cup flour, ½ cup sugar, 1 teaspoon cinnamon, and ¼ cup chocolate chops, cutting in 4 tablespoons butter. Sprinkle on top. Let rise 1 ¼ hours and bake at 325 degrees for 50 minutes. Cool for 15 minutes before removing from pan.