Prep: 45 mins + rising | Bake: 25 mins | Makes: 24 servings

Ingredients:

2 tsp active dry yeast

1 tbsp plus 1/2 cup packed brown sugar, divided

1 cup warm 2% milk (110-115°)

1 cup mashed ripe bananas (about 2 large)

1 large egg

2 tbsp butter, melted

1 tsp salt

1 tsp ground cinnamon

5 1/4-5 3/4 cups all-purpose flour

2 tsp banana extract, optional

Glaze:

2/3 cup packed brown sugar

1/2 cup half-and-half cream

6 tbsp butter, cubed

Coating:

3/4 cup chopped pecans, toasted

6 tbsp butter, melted

1 1/4 cups sugar

2 1/2 tsp ground cinnamon

1 large banana, sliced

Instructions:

1. In a small bowl, dissolve yeast and 1 tbsp brown sugar in warm milk. In a large bowl, combine bananas, egg, butter, yeast mixture, salt, cinnamon, 1 1/2 cups flour and remaining brown sugar; if desired, add extract. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. In a small saucepan, combine glaze ingredients; bring juice to a boil, stirring constantly. Reserve 1/4 cup for topping. Pour remaining glaze into a greased 9×13″ baking pan; sprinkle with pecans.
4. Pour the melted butter into a shallow bowl. In another shallow bowl, mix sugar and cinnamon. Punch dough down. Turn onto a lightly floured surface; divided and shape into 48 balls.
5. Dip balls in melted butter, roll in sugar mixture and place in prepared pan. Cover with a kitchen towel; let rise in a warm place until almost doubled; about 30 minutes. Preheat oven to 375°F.
6. Bake for 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate. Top with sliced banana; drizzle with reserved glaze; serve warm.

Note:

To toast nuts: Bake in a shallow pan in a 350°F for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Prep: 35 mins | Bake: 30 mins + cooling | Makes: 1 loaf (16 slices)

Ingredients:

3 large eggs

Assorted food coloring

Bread:

2/3 cup warm whole milk (70-80°F)

2 large eggs

2 tbsp butter, melted

2 tbsp sugar

1 1/2 tsp salt

3 cups bread flour

1 pkg. (1/4 oz.) quick-rise yeast

1 tbsp vegetable oil

Egg wash:

1 large egg

1 tbsp water

1 tbsp sesame seeds or poppy seeds

Instructions:

1. Place the eggs in a single layer in a small saucepan; add enough cold water to cover by 1″. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes.
2. Rinse eggs in cold water, and place in ice water until completely cooled. Drain; dye hard-cooked eggs with food coloring, following package directions. Let stand until completely dry.
3. In bread machine pan, place the first seven bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tbsp additional milk or flour if needed.
4. When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15″ rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over the dough; sprinkle with seeds.
5. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°F.
6. Bake 30-35 minutes or until golden. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Note:

To prepare dough by hand: In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120-130°F. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn the dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 1 hour. Shape and bake as directed.

Prep Time: 45 min + rising | Bake: 25 mins + cooling | Yield: 2 loaves (12 slices each)

Ingredients:

1 pkg. (1/4 oz.) active dry yeast

1/4 cup warm water (110°-115°)

1 cup warm milk (110°-115°)

1/2 cup sugar

1/2 cup butter, softened

3 eggs

1/2 tsp salt

5 1/2-6 cups all-purpose flour

1 cup golden raisins

Garnish

1 egg, beaten

2 tbsp sliced almonds

Instructions:

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12″ rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
4. Brush with egg; sprinkle with almonds. Bake at 350°F for 25-30 minutes or until golden brown. Cool on wire racks.

Prep Time: 2 hrs + chilling | Bake: 20 mins + cooling | Yield: 4 rolls (15 slices each)

Ingredients:

1 1/2 cups plus 1/3 cup sugar, divided

1 can (12 oz.) evaporated milk, divided

6 cups ground walnuts (1 1/2 lbs.)

1 1/2 tsp honey

3 eggs, separated

2 pkg. (1/4 oz. each) active dry yeast

3/4 cup warm water

4-4 1/2 cups all-purpose flour

1 tsp salt

1/2 cup cold butter

3-4 tbsp milk, divided

1-2 cups confectioners’ sugar, optional

Instructions:

1. In a small saucepan, cook and stir 1 1/2 cups sugar and 1 cup evaporated milk until mixture comes to a boil. Transfer to a large bowl; stir in walnuts and honey. In a small. bowl, beat egg whites until stiff peaks form. Fold into walnut mixture. Cover and refrigerate for at least 2 hours.
2. For dough, in a small bowl, dissolve yeast in warm water. In a large bowl, combine 3 cups flour, salt and remaining sugar; cut in butter until crumbly. Add the yeast mixture, egg yolks and remaining evaporated milk; beat until smooth. Stir in enough remaining flour to form a firm dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Turn onto a floured surface. Punch dough down; divide into four portions. Roll each portion into a 15×11″ rectangle. Spread walnut filling to within 1/2″ of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Brush 2 tbsp milk over the tops and sides of rolls. Bake at 350°F for 20-25 minutes or until golden brown. Cool on wire racks.
6. Combine confectioners’ sugar and remaining milk; drizzle over rolls.

Prep: 25 mins | Bake: 55 mins + Cooling | Yield: 1 loaf (12 slices)

Ingredients:

2 cups all-purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 cup cold butter

1 egg

3/4 cup orange juice

2 tsp grated orange peel

2 cup chopped fresh or frozen cranberries

1/2 cup golden raisins

Streusel:

1/3 cup packed brown sugar

3 tbsp all-purpose flour

2 tbsp cold butter

Glaze:

1/2 cup confectioner’s sugar

2 tsp orange juice

Instructions:

1. In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8×4″ loaf pan.
2. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350°F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, combine confectioner’s sugar and orange juice until smooth. Drizzle over bread.