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cooking.nytimes.com
This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast – an act all too often unnecessarily fraught with anxiety The payoff for tackling one's fear, she argued, is big Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios
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Get Christmas Morning Cinnamon Buns Recipe from Food Network
cooking.nytimes.com
You can use any white bread recipe to make any swirl breads listed below The cinnamon raisin version is a classic, inspired by a recipe from James Beard The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers
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Homemade poppy seed filling is rolled up inside a buttery yeast dough and baked until golden brown. The recipe yields 2 filled loaves.
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Cinnamon rolls made with yeast and yellow cake mix, topped with a sticky glaze and sprinkled with pecans.
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Get Sour Cream and Onion-Spiced Grilled Tornado Potatoes Recipe from Food Network
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Get Guy's Honey Ballz: Loukomades Recipe from Food Network
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Get Pizzelle Fritte (Miniature Fried Pizzas) Recipe from Food Network
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Get Zeppole Recipe from Food Network
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Get Fresh Herb Pizza Recipe from Food Network
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