Prep: 15 mins | Bake: 55 mins + cooling | Makes: 1 loaf (16 slices

Ingredients:

1 cup butter, softened

1 2/3 cups sugar, divided

3 large eggs

3/4 cup (6 oz.) vanilla yoghurt

3 tbsp poppy seeds

2 tbsp grated grapefruit peel

1 1/2 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Glaze:

1/4 cup confectioners’ sugar

2 tbsp grapefruit juice

Instructions:

1. Preheat oven to 350°F. In a large bowl, cream butter and 1 1/3 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yoghurt, poppy seeds, grapefruit peel and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
2. Transfer to a greased 9×5″ loaf pan. Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and remaining sugar.
3. Remove bread from oven. Immediately poke holes in bread with a fork; slowly pour juice mixture over brad. Cool in pan 10 minutes; remove to wire rack to cool completely.
4. In a small bowl, mix the glaze ingredients; drizzle over bread.

Prep: 10 mins | Bake: 30 mins + cooling | Makes: 1 loaf (12 slices)

Ingredients:

4 tbsp sugar, divided

3 tsp all-purpose flour

1 tbsp cold butter

3 tbsp ground cinnamon

1 tube (8 oz.) refrigerated crescent rolls

2/3 cup semisweet chocolate chips

1 tbsp butter, melted

Instructions:

1. Preheat oven to 375°F. For streusel, in a bowl, mix 3 tbsp sugar and flour; cut in butter until crumbly. Reserve half of the streusel for topping. Stir cinnamon and the remaining sugar into remaining streusel.
2. Unroll crescent dough into one long rectangle; press perforations to seal. Sprinkle with chocolate chips and cinnamon mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Fold roll in half lengthwise; transfer to a greased 8×4″ loaf pan. Brush with butter; sprinkle with reserved streusel.
3. Bake for 30-35 minutes or until golden brown. Cool in pan 10 minutes before removing to a wire rack to cool completely.

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.