Ingredient

Dry yeast Recipes

10 recipes with dry yeast for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

10 recipes

Belyashi with ground meat, onion and flour — Kazakhstan recipe

🇰🇿KazakhstanAdvanced

Flour and Confectionery Products

Belyashi

Belyashi is a master class in combining simplicity and flavor in one dish — fried yeast dough pies filled with juicy minced meat and onion.

85 min870 kcal6 serves

💪High protein

Pizza with flour, mozzarella and tomato sauce — Italy recipe

🇮🇹ItalyAdvanced

Flour and Confectionery Products

Pizza

Pizza is one of the most popular dishes in the world, originating from Italy. It consists of a dough base, tomato sauce, cheese and a variety of toppings.

90 min680 kcal4 serves

💪High protein

Oladyi (Russian Fluffy Yeast Pancakes) with wheat flour, milk and dry yeast — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Oladyi (Russian Fluffy Yeast Pancakes)

Oladyi are small thick Russian pancakes raised with yeast rather than baking powder — a palm-sized relative of the blin, puffed and soft inside. The sponge of warm milk, sugar and yeast does the work: it gives the crumb its open holes and a faint sourness that a quick batter never develops. They fry in a shallow film of oil to a dark gold and go to the table hot, with sour cream, jam, honey or fresh berries.

80 min450 kcal3 serves

🌿Vegetarian

Fried Piroshki with Meat with wheat flour, minced meat and dry yeast — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Fried Piroshki with Meat

Soft yeast dough pockets stuffed with juicy braised minced meat and onion, deep-fried to a golden crust. A beloved Russian street-food classic equally good as a snack or a meal alongside soup or broth.

150 min650 kcal8 serves

Baked Piroshki with Meat with wheat flour, minced meat and dry yeast — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Baked Piroshki with Meat

Oven-baked yeast dough pockets filled with juicy braised minced meat. Lighter than the fried version, with a smooth glossy crust and a tender crumb. A Russian home-baking staple served warm with tea, milk, or broth.

180 min280 kcal8 serves

Adjarian Khachapuri with flour, egg and butter — Georgia recipe

🇬🇪GeorgiaAdvanced

Flour and Confectionery Products

Adjarian Khachapuri

Boat-shaped bread filled with molten cheese, finished with a raw egg cracked into the center and a pat of butter. The yolk stays runny — you break off the crust, stir everything together and dip. Georgia's most iconic dish.

90 min580 kcal4 serves

🌿Vegetarian💪High protein

Pretzel (Brezel) with bread flour, yeast and baking soda — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Pretzel (Brezel)

Yeast-leavened dough shaped into the classic knot, dipped in a strongly alkaline bath, and baked at high heat until the crust turns deep mahogany brown and crackles. The alkaline bath is what makes a pretzel taste like a pretzel — it triggers an intense Maillard reaction on the surface that no other baking technique can replicate. Authentic German pretzels (Laugenbrezel) use food-grade lye; this recipe uses baked baking soda, a practical home alternative that reaches a higher pH than regular baking soda. The belly is thick and soft; the twisted arms are thin and chewy-crisp. Served warm, spread with butter, with a cold beer.

90 min280 kcal8 serves

🌿Vegetarian

Baklava (Azerbaijani Pakhlava) with walnuts, honey and flour — Azerbaijan recipe

🌍AzerbaijanAdvanced

Flour and Confectionery Products

Baklava (Azerbaijani Pakhlava)

Azerbaijani pakhlava is a layered walnut pastry cut into diamonds and soaked in honey — the centerpiece of the Novruz spring table alongside shekerbura and gogal. Unlike Greek-style baklava made with paper-thin phyllo, the Baku version uses a soft yeast dough layered with walnut-cardamom filling. Each diamond is topped with an egg yolk and saffron glaze and a whole walnut half, and warm honey is poured over after baking.

120 min420 kcal25 serves

🌿Vegetarian

Vatrushka (Russian Sweet Cheese Buns) with flour, tvorog and dry yeast — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Vatrushka (Russian Sweet Cheese Buns)

Vatrushka is an open Russian yeast bun with a well of sweet tvorog (farmer's cheese) in the middle. The soft, rich dough is proofed twice, shaped into balls, and pressed to hold a generous spoonful of vanilla-scented filling. Baked until golden, they're best fresh and slightly warm — a classic of Russian and Ukrainian home baking.

150 min250 kcal10 serves

🌿Vegetarian

Zwetschgendatschi (Bavarian Plum Sheet Cake) with italian plums, dry yeast and flour — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Zwetschgendatschi (Bavarian Plum Sheet Cake)

Zwetschgendatschi, often shortened to Datschi or called Zwetschgenkuchen in other parts of Germany, is a Bavarian sheet cake made from thin yeast dough covered edge to edge with halved Zwetschgen, the small, oval, deep-purple Italian plums that ripen from August into October. Augsburg claims the cake as its own invention, and its residents are still nicknamed Datschiburger, partly because the fanned-out plum halves are said to resemble the pinecone on the city's coat of arms. The dough stays thin and only lightly sweet, so the fruit carries the flavor: tart skin against soft, jammy flesh, with a scatter of cinnamon or butter streusel on top. It disappears from bakery counters once plum season ends and comes back every autumn in time for Erntedank, the German harvest festival in early October.

70 min390 kcal12 serves

🌿Vegetarian

Ingredients

Goes well with

Other ingredients that appear most often alongside dry yeast across the archive. Pick one to drill deeper.

wheat flour minced meat onion mozzarella egg bread flour baking soda walnuts honey tvorog