Ingredient

Instant yeast Recipes

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

15 recipes

Hot Cross Buns with bread flour, yeast and butter — UK recipe

🇬🇧UKAdvanced

Flour and Confectionery Products

Hot Cross Buns

Hot cross buns go back to 14th-century England — a monk at St Albans Abbey made spiced, fruit-studded sweet buns with a cross cut into the top and gave them to the poor on Good Friday. The cross meant something then. Now they mean spring, and they still smell extraordinary coming out of the oven. The dough is enriched with butter, eggs, and warm milk; spiced with cinnamon, allspice, and nutmeg; and loaded with plumped currants and orange zest. The cross is piped on with a simple flour paste before baking, then the finished buns get a sticky apricot glaze and an icing cross on top. Eat them warm, split and buttered, with tea.

180 min285 kcal12 serves

🌿Vegetarian

Italian Cornetto (Sweet Laminated Breakfast Pastry) with unsalted butter, eggs and lemon zest — Italy recipe

🇮🇹ItalyMedium

Breakfast and Brunch

Italian Cornetto (Sweet Laminated Breakfast Pastry)

Cornetto (literally 'little horn') is the Italian breakfast pastry that people outside Italy take for a croissant: same crescent, different dough. It is enriched with eggs, carries roughly three times the sugar, and is scented with lemon or orange zest, so it bakes up softer and sweeter, closer to brioche than to the papery French version. It descends from the Austrian kipferl, which reached Italy through Venice in the late 17th century and picked up the eggs and citrus on the way. Straight out of the oven it is brushed with sugar syrup, the sciroppo lucido that gives the glossy top. In northern Italy the same pastry is called brioche; nobody there calls it a croissant. Count on two days: the dough is mixed in the evening and spends the night in the fridge, and in the morning the shaped cornetti still need three hours of proofing before the oven.

60 min320 kcal10 serves

🌿Vegetarian

French Pain au Chocolat (Authentic Yeasted Laminated Chocolate Pastry) with unsalted butter, dark chocolate and instant yeast — France recipe

🇫🇷FranceMedium

Breakfast and Brunch

French Pain au Chocolat (Authentic Yeasted Laminated Chocolate Pastry)

Pain au chocolat (literally 'chocolate bread' in French) is the classic French viennoiserie: a rectangle of yeasted laminated dough wrapped around two dark chocolate batons, baked until deep golden with a flaky exterior and soft bread-like interior with visible honeycomb structure. One of the most iconic French pastries, alongside the croissant — same dough, different shape. History: Austrian officer August Zang and aristocrat Ernest Schwarzer opened Boulangerie Viennoise at 92 rue de Richelieu in Paris in 1839, introducing Viennese pastries to France. The pastry started life on brioche dough, evolving to today's pâte feuilletée levée (yeasted laminated dough) by the late 19th century. Naming controversy: pain au chocolat (north and central France) versus chocolatine (southwestern France — Bordeaux, Toulouse, Pays Basque, also Quebec). Never called 'chocolate croissant' in France — that's an English misnomer. Active prep 60 minutes, total timeline 24-48 hours with overnight rests. Makes 8 pastries. Best eaten warm, the same morning, with café au lait or espresso.

60 min340 kcal8 serves

🌿Vegetarian

Ingredients

Goes well with

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

bread flour eggs unsalted butter plain flour cinnamon brown sugar cream cheese icing sugar baking soda honey lemon zest dark chocolate