Ingredient

Egg yolk Recipes

19 recipes with egg yolk for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

19 recipes

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. The dough needs an hour to rise, and the pakhlava should cool completely in the tray before serving.

120 min420 kcal25 serves

🌿Vegetarian

Napoleon Cake (Russian Mille-Feuille) with flour, butter and milk — Russia recipe

🇷🇺RussiaAdvanced

Flour and Confectionery Products

Napoleon Cake (Russian Mille-Feuille)

Napoleon cake is a Russian layered cake, the local version of French mille-feuille: nine to eleven thin, butter-rich pastry layers soaked overnight in vanilla custard until they turn soft. The rough-chopped pastry crumbs pressed into the top are the signature finish. The dough chills for 2 hours before rolling, and the assembled cake needs at least 6 hours, ideally a night, in the fridge. In Russia the name is often linked, as legend has it, to the 1912 centenary of the victory over Napoleon. It takes time but no special skill.

120 min570 kcal12 serves

🌿Vegetarian

Samsa (Uzbek Lamb Pastries) with lamb, onion and flour — Uzbekistan recipe

🇺🇿UzbekistanAdvanced

Flour and Confectionery Products

Samsa (Uzbek Lamb Pastries)

Samsa are Uzbek baked pastries with a crisp, layered dough and a juicy filling of hand-chopped lamb and onion. The layering is built by rolling butter into thin sheets of dough, which creates flaky, oven-crisped pastry without a drop of yeast. The golden rule: chop the meat with a knife, never mince it, and use as much onion as meat. The dough rests for 30 minutes and the buttered roll chills for at least an hour before shaping.

120 min380 kcal12 serves

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. The calories are counted with 9% fat tvorog.

150 min340 kcal10 serves

🌿Vegetarian

Cottage Cheese Protein Bagels with cottage cheese, self rising flour and egg — USA recipe

🇺🇸USAMedium

Flour and Confectionery Products

Cottage Cheese Protein Bagels

A no-yeast, no-boil bagel built on a three-ingredient dough: blended cottage cheese, self-rising flour, and an egg. Each bagel carries about 16 g of protein, bakes in under half an hour, and holds for days. The crumb is denser than a classic boiled bagel and closer to a soft roll.

35 min340 kcal4 serves

🌿Vegetarian

Butterplätzchen (German Cut-Out Christmas Cookies) with flour, butter and egg yolk — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Butterplätzchen (German Cut-Out Christmas Cookies)

Butterplätzchen, also called Ausstechplätzchen or simply Buttergebäck, are Germany's classic Christmas cut-out cookies: a butter shortcrust dough rolled thin, stamped into stars, bells and trees, and finished with icing, sprinkles or a golden egg-yolk glaze. The dough follows the country's standard Mürbeteig ratio of three parts flour to two parts butter to one part sugar, bound with a single egg yolk and flavored with vanilla and lemon zest. Cold butter is what makes that ratio work: it stays in small, distinct pieces through mixing and rolling instead of melting into the flour, so the baked cookie turns out short and sandy instead of greasy or tough. The dough needs about an hour in the fridge before it rolls cleanly, and the cut shapes get another ten minutes chilled on the tray so their points and curves stay sharp once they hit the oven. This is the cookie German children help stamp out every Advent, and the one that fills half of every Bunter Teller, the mixed Christmas cookie plate. Makes about 45 cookies, five to a serving.

65 min400 kcal9 serves

🌿Vegetarian

Spritzgebäck (German Piped Butter Cookies) with butter, flour and egg — Germany recipe

🇩🇪GermanyAdvanced

Flour and Confectionery Products

Spritzgebäck (German Piped Butter Cookies)

Spritzgebäck (spritz cookies in English, also called Butter-Spritzgebäck) is a German butter cookie: a soft dough of butter, powdered sugar, egg, flour and vanilla that is piped through a star nozzle into rings, S-shapes or rosettes instead of being rolled and cut. Cream the butter, mix in the flour, pipe, chill the trays 30 minutes, bake at 180°C for 12 to 14 minutes and dip half of each cookie in dark chocolate; the batch makes about 40 cookies, 5 per serving. The dough has to be soft enough to leave the nozzle but firm enough to keep its ridges, and most of the method below is about getting that balance. The time counts hands-on work and the oven; the 30-minute chill and the hour the chocolate needs to set come on top.

70 min490 kcal8 serves

🌿Vegetarian

Ingredients

Goes well with

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

flour egg dry yeast honey garlic cloves extra virgin olive oil raisins bacon wheat flour minced meat pistachio cream cabbage