Recipes with all-purpose flour

150 recipes. Page 5 of 7

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Fry Bread

Leavened with baking powder instead of yeast, the dough is patted flat by hand and fried until the edges brown and the middle puffs unevenly. This version follows the recipe by Rosanna Sanders-Wallulatum published by Oregon State University and does not stand for every Indigenous community's way of making it. Light kneading and a 30-minute rest keep the dough tender. An even thickness, center included, prevents a browned outside over a raw middle.

Prep 60min Cook 20min 8 servings

Baking Medium

Funnel Cake

Batter poured in a thin stream into hot oil fries into a lacy disk of crossed strands. Unlike a twisted yeast doughnut, nothing is kneaded or proofed; the width of the stream decides the texture. Piling batter in one spot leaves a raw center, while strands that never overlap fall apart when you flip the cake. Dust it with powdered sugar and eat it warm, since a covered funnel cake steams itself soft.

Prep 15min Cook 20min 4 servings

Baking Medium

Gangjeong Crunch Cookies (Korean Rice Flour Nut Cookies)

Toasted puffed rice and sesame seeds, the core of gangjeong (Korean puffed-rice and seed sweets), are folded into a brown-sugar cookie dough. A little glutinous rice flour in with the wheat lets the dough spread thin, and the baked cookies crumble lightly when bitten.

Prep 20min Cook 14min 4 servings

Baking Medium

German Chocolate Cake

Instead of buttercream, a cooked coconut and pecan filling made with egg yolks and unsweetened evaporated milk fills the layers and covers the top. Slices end up with a textured center between soft cocoa layers rather than the uniform richness of a dense chocolate gateau. The cocoa is natural unsweetened, not melted sweet chocolate or Dutch-process. With nothing spread on the outside, the coconut-pecan layers show from the side.

Prep 195min Cook 40min 16 servings

Baking Easy

Gingerbread Men

Molasses turns the dough deep brown and gives the sweetness a slightly bitter edge. With ground ginger and cinnamon worked in, it is cut into little figures, baked, and decorated with icing eyes and buttons once cool. The edges should be crisp and the middle faintly chewy, and kept airtight, the spice grows stronger over a day or two.

Prep 25min Cook 12min 6 servings

Baking Medium

Gingersnaps

The fat is vegetable shortening rather than butter, chosen to push these ginger-and-molasses cookies toward crisp. The molasses is regular baking molasses, not blackstrap. Since the dough is dark from the start, color says little about doneness, and a cookie that still bends while warm snaps once it cools. A roll in cinnamon sugar leaves a fine crystalline surface without any glaze.

Prep 50min Cook 26min 10 servings

Baking Medium

Gochujang Chocolate Crinkle Cookies

Rolled thickly in powdered sugar, the dark chocolate dough cracks open as it bakes, leaving white crackled tops over deep brown seams. A small amount of gochujang (Korean fermented chili paste) adds gentle heat and a savory, fermented note after the sweetness without announcing itself. The texture lands between a brownie and a cookie: a thin crisp shell around a soft, fudgy middle.

Prep 20min Cook 12min 4 servings

Baking Medium

Gyeongju-Inspired Red Bean Yeast Buns

The round shape and sweet red bean filling come from Gyeongju-ppang, a Korean bean pastry, but the wrapper here is a soft milk-and-butter yeast dough. It does not try to copy Hwangnam-ppang with its thin skin and stamped top; expect a bread bun instead. Ready-made red bean paste skips the bean cooking, though the filled buns still need a second rise, which puts the whole schedule at about three hours. In a cool kitchen the dough rises more slowly, and its volume is a better guide than the clock.

Prep 160min Cook 18min 4 servings

Baking Medium

Hallabong Lemon Bars (Jeju Citrus Curd on Shortbread)

Most lemon bars lean on lemon for their sourness, but here hallabong juice far outweighs the lemon, giving the curd a rounder, sweeter citrus flavor. Underneath sits a crumbly shortbread rubbed together from butter, flour, and powdered sugar, a crisp contrast to the smooth set curd.

Prep 25min Cook 35min 4 servings

Baking Easy

Black Sesame Miso Cornbread

Black sesame paste turns the crumb a dark gray and adds a roasted, nutty taste between the coarse grains of cornmeal. Only a little doenjang (Korean fermented soybean paste) is stirred in, not enough to taste of doenjang itself, just enough to leave a salty, savory base underneath.

Prep 15min Cook 28min 4 servings

Baking Medium

Hobak-bokkeum Savory Galette (Korean Zucchini Galette)

Hobak-bokkeum, the stir-fried Korean zucchini usually served as a side dish, goes onto buttery pie dough with the edges folded up roughly around it. Pea-sized bits of cold butter left in the dough make that folded rim bake up flaky, while in the middle mozzarella melts over the zucchini and onion. Top it with a fried egg for brunch, or cut it thin to go with a glass of white wine.

🏠 Everyday

Prep 30min Cook 32min 2 servings

Baking Medium

Danhobak Cream Cheese Swirl Muffin (Kabocha Cream Cheese Swirl Muffin)

Split one open and you get orange kabocha crumb with white ribbons of cream cheese running through it. The cream cheese goes on unsweetened and stays tangy against the sweet, cinnamon-spiced batter.

Prep 20min Cook 22min 4 servings

Baking Medium

Graham Crackers

Whole wheat flour, honey and cinnamon go into a dough rolled to about 2 mm, so the crackers come out harder than a thick sugar cookie and snap rather than bend. They work plain or crushed for a pie crust. Fresh from the oven they still feel soft; the low bake and the drying time in the switched-off oven are what make them crisp; judge them only once fully cool.

Prep 110min Cook 30min 12 servings

Baking Medium

Hot Milk Cake

Milk and butter heated just to a boil go into a whipped whole-egg batter at the end, making a soft, plain cake served without icing. Unlike a chiffon, it leans on both the whole-egg foam and baking powder instead of separately whipped whites. Baked through, the crumb is soft and fine-grained, never wet or custardy in the middle.

Prep 45min Cook 50min 9 servings

Baking Medium

Injeolmi Crumble Muffins (Roasted Soybean Crumble Top)

Despite the name, there is no separate crumble mixture. The batter, heavy with roasted soybean powder, is left rough on top and dusted with more powder, and those craggy peaks bake up crisp. Inside, small mochi cubes, cut and separated before going in, give pockets of chew.

Prep 20min Cook 22min 4 servings

Baking Easy

Kimchi Cheddar Scones

Barely sweet and distinctly savory, these scones carry the sourness of kimchi and the saltiness of cheddar between buttery layers. Tossing the squeezed kimchi and the cheese in the flour before adding any liquid spreads them evenly instead of leaving clumps.

Prep 20min Cook 22min 4 servings

Baking Medium

Kougelhopf (Alsatian Raisin Almond Bundt Cake)

Baked in a fluted ring mold, this Alsatian yeast cake comes out shaped like a crown, with whole almonds from the bottom of the pan sitting on top once it is turned out. Butter and eggs kneaded into the dough give it a soft, brioche-like crumb, and raisins scattered throughout add bursts of sweetness.

Prep 35min Cook 40min 6 servings

Baking Medium

Lemon Curd Tart

Lemon juice, egg yolks, and sugar are stirred over low heat into a curd, poured into a baked shortcrust shell, and chilled until set. The curd comes off the heat before it boils, once a line drawn through the thin coat on the spatula holds, and cream stirred in afterward, then a pass through a sieve, leaves it silky. Only the yellow outer peel is zested; the white pith underneath tastes bitter.

At least 1 hr 35 min 4 servings

Baking Medium

Linzer Torte (Almond Lattice Tart with Raspberry Jam)

Strips of dough laid in a lattice, in the traditional Austrian way, let the raspberry jam bubble up and show through in deep ruby squares. Ground almonds in the dough make the crust shorter and more crumbly than a plain flour pastry.

Prep 25min Cook 35min 4 servings

Baking Hard

Lotus Seed Mooncake (Sweet Lotus Paste in Golden Syrup Crust)

Lotus seed paste is wrapped in a dough of golden syrup, oil, and alkaline water, pressed into a patterned mold, and baked for the Mid-Autumn Festival. Here the crust and filling are close to equal in weight, and the syrupy pastry counts for as much as the smooth lotus paste. Fresh from the oven the crust is still firm; a day in an airtight container softens it until it melds with the filling.

Prep 40min Cook 30min 4 servings

Baking Medium

Date-Filled Semolina Cookies

The dough is fine semolina, which crumbles apart in the mouth, and each cookie hides a date paste spiced with cinnamon. After the filling is wrapped, a mold or fork presses the pattern on top, and they leave the oven while the tops are still pale and only the edges have gone light gold. Baked any darker, they lose that crumbly tenderness and turn hard.

Prep 35min Cook 18min 4 servings

Baking Easy

Maple Bacon Cornbread Muffins

A little more cornmeal than flour gives these a coarse, crumbly texture. Crisp crumbled bacon and maple syrup both go into the batter, so salty and sweet take turns from one bite to the next.

Prep 15min Cook 20min 4 servings

Baking Medium

Maple Pecan Pound Cake

Brown sugar instead of white gives this pound cake a caramel edge that lines up with the woodsy sweetness of maple syrup. The crumb stays tight and buttery, as a pound cake should, with toasted pecans scattered through every slice. It tastes better the next day: wrapped overnight, the maple flavor moves through the whole loaf and the cake turns rounder and more even in flavor.

Prep 20min Cook 45min 4 servings

Baking Easy

Miso Sesame Crackers

White miso, toasted sesame oil, and whole sesame seeds go into these thin crackers with only a pinch of sugar, and salty, nutty flavors come before sweet. Stop handling the dough as soon as it comes together. Kneading builds elasticity, which makes it resist rolling thin and bakes into a harder bite. Fresh from the oven they can feel slightly soft, and they crisp as they cool.

Prep 15min Cook 14min 4 servings