Chef Jeong-sun
Kkotppang (Flower-Shaped Steamed Buns)
Soft wheat buns twisted into little flowers, plain enough to let a peppery stir-fry speak, but measured carefully so each one opens cleanly in the steamer.
Recipe Archive
Breads
Bread recipes are about fermentation, heat, and patience. This category covers daily loaves, enriched doughs, flatbreads, rolls, and quick breads.
550 recipes
Culinary Explorer
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Recipes
Chef Elsa
Kletzenbrot
Tyrolean Advent bread so dense with rum-soaked pears, figs, walnuts, and warming spices that the dough is barely holding things together. Baked on St. Thomas's Day, patient until Christmas.
Chef Freja
Knaekbrod
Danish rye crispbread with seeds and flaky salt, rolled thin and baked until it snaps clean. The bread that waits in the tin for soup, cheese, or the moment you need something on the table in thirty seconds.
Chef Joost
Knipbrood (Dutch Scissor-Snipped Loaf)
The ordinary Dutch loaf with the cleverest little cut: snipped down the top so it opens into two proud ridges, giving every sandwich more crust and more character.
Chef Lesia
Knysh (книш, Christmas bread with a soul)
A smaller loaf is tucked inside the larger one, like a name kept warm in bread, then pinched up at the centre for the Christmas table.
Chef Takumi
Komeko Shokupan (米粉食パン, rice-flour loaf)
Rice flour makes a loaf that refuses to pretend it is wheat: soft, square, faintly sweet, with yudane keeping the crumb moist and that quiet mochi bounce under the fingers.
Chef Takumi
Koppe-pan (コッペパン, oblong school-lunch roll)
Koppe-pan is the plain roll that carries half a lunch tray: soft, lightly sweet, and strong enough to split cleanly without turning heavy.
Chef Elsa
Kornspitz (Seeded Multigrain Rolls)
Dark, nutty rye-wheat rolls with pointed ends and a crunchy seed crust, the roll Austrians reach for when a Semmel is too polite for the occasion.
Chef Lesia
Korochun (корочун, Carpathian Christmas loaf)
A winter loaf goes into the oven with garlic cloves and handfuls of grain tucked under its skin, because Christmas bread in the Carpathians is asked to feed more than hunger.
Chef Lesia
Korovai (коровай, decorated wedding bread)
A wedding bread should enter the room like good news: round, high, egg-gold, crowded with dough birds and braids, then cut and shared so the blessing goes home in every pocket.
Chef Dimitra
Koulouri Thessalonikis (Κουλούρι Θεσσαλονίκης)
Thessaloniki koulouri is a lean sesame ring with a crisp coat and tender bread inside. The petimezi water dip is what makes every seed cling and bake tawny.
Chef Zohra
Krachel (Moroccan Anise and Sesame Rolls)
Soft Fassi krachel, glossy with egg wash and sesame, scented with anise and orange-flower water. Pull them warm at ftour, with honey, beldi cheese, and one more glass of tea.
Chef Joost
Krentenbollen (Dutch Currant Buns)
The krentenbol is the little Dutch bread roll with a Greek name hidden inside it: pantry fruit, soft milk dough, and butter enough to make breakfast feel properly kept.
Chef Joost
Krentenbrood (Dutch Currant Bread)
A soft Dutch loaf so crowded with krenten, currants, and raisins that every slice looks almost reckless, made for butter, toasting, and the quiet argument that frugal bread can still be generous.
Chef Dimitra
Kritiko Paximadi (Κρητικό Παξιμάδι) - Cretan Barley Sourdough Rusk
Crete's barley paximadi is bread made for keeping: sourdough, barley flour, a firm bake, then a slow second drying until it waits for water, tomato, and oil.
Chef Freja
Krydderboller
Soft Danish cardamom buns with a golden egg-washed crust and pearl sugar on top. The year-round bolle that fills a kitchen with the scent of warmth and spice, best split open, toasted, and spread with cold butter.
Chef Klaus
Kürbiskernbrot
A nutty everyday German loaf with green pumpkin seeds through the crumb and crust, made properly by soaking the seeds first so the bread stays moist after baking.
Chef Makoa
Kūmara Bread (Māori Sweet-Potato Loaf from Aotearoa)
Māori kūmara, the sweet potato of Aotearoa, folded into a soft quick bread with a tender crumb, a little sweetness, and enough loaf for the whānau table.
Chef Makoa
Kūmara Rēwena Parāoa (Māori Sweet-Potato Sourdough)
Māori rēwena parāoa from Aotearoa, raised by a living kūmara bug instead of commercial yeast, folded with mashed sweet potato and wholemeal until the loaf bakes tangy, tender, and ready for a shared table.
Chef Lesia
Kyivska Perepichka (київська перепічка, sausage street roll)
The queue is part of the seasoning: hot sausage wrapped in yeasted dough, dropped into oil, and eaten from paper before the bronze crust loses its nerve.
Chef Dimitra
Ladenia Kimolou (Λαδένια Κιμώλου)
Kimolos gives this flatbread its surname: soft olive-oil dough, ripe tomato, sweet onion, oregano, and enough good oil to crisp the bottom properly.
Chef Elsa
Landbrot (Austrian Country Loaf)
A rustic rye-wheat loaf built on a Dampfl pre-ferment, with a dark crackling crust, caraway running through the crumb, and enough character to carry you from breakfast through evening Jause.
Chef Thomas
Lardy Cake
A proper West Country lardy cake, layered with lard, sugar and currants, folded like rough puff and baked until the bottom turns into a sheet of dark caramel. Harvest in a tin.
Chef Klaus
Laugenbrötchen
The lye roll is the Breze's practical cousin: same dark crust, same soft middle, shaped as a bun, cut with a cross, and baked fast.
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