More Recipes Like Traditional Layered French Croissants - All Recipes
 
Photo of: Croissants

Croissants

Submitted by: Kate 
A methodical approach and patience are required to master croissants, but they are totally worth the extraordinary effort. Butter, flour, milk and yeast never had it so good! 
Photo of: Quick Butter Croissants

Quick Butter Croissants

Submitted by: MARCIAMOLINA 
Despite the title, this recipe takes several hour to prepare. Luckily, these fresh flaky croissants will be worth the wait! 
Photo of: French Brioche

French Brioche

Submitted by: Linda 
A rich eggy bread, made easier by preparing the dough in the bread machine. 
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French Herb Bread

Submitted by: Aronna Palmer 
Crusty, chewy bread ribboned with a savory filling. This is an authentic French recipe. 
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Traditional Coffee Cake

Submitted by: Jolene 
This is a family tradition. Every year my mom makes this cake for Christmas morning. It is great warmed! 
Photo of: French Breakfast Muffins

French Breakfast Muffins

Submitted by: Kelly 
Tender muffins lightly scented with nutmeg and topped with cinnamon sugar. 
Photo of: Danish Cinnamon Snails

Danish Cinnamon Snails

Submitted by: malene_2 
The cardamom-spiced dough makes these Danish cinnamon rolls stand apart from the sweet roll crowd! Frost with a confectioners' sugar glaze, if desired. 
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Traditional Swedish Pepparkakor

Submitted by: Eal 
Paper-thin and spicy, these cookies are a beloved Swedish Christmas tradition. Thoroughly chilling the dough before rolling it out, and dusting cookie cutters with flour will make the cut-out process easier. 
Photo of: Traditional Russian Pirozhki

Traditional Russian Pirozhki

Submitted by: Rex 
Home Town: Woodstock, New York, USA
Living In: Bremerton, Washington, USA
Small pockets of dough are filled with cabbage and hard-cooked egg before baking. I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food). 
Photo of: Brioche

Brioche

Submitted by: Michelle Chen 
This rich, buttery yeast dough can be shaped into brioche à tête--little rolls with "top knots"--for a wonderful midmorning treat served with jam. It can also be baked in loaf pans or with Gruyere cheese for hors d'oeuvres. 
 
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