Get the latest Doughy flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/doughy Pastry, cookie- like and even considered a confection, these are very sweet and often a challenge to prepare. Sometimes these honey fruit and nut dough balls have a reputation as being hard as rocks as they cool., others may be too soft and soggy. Like potato salad, each family usually has their favorite version of this recipe who roots are Eastern European and Middle Eastern Best if served the same day made but may be sealed with oiled foil or waxpaper and stored up to a week ina cool dry place but they will get hard indeed. From experience, serve the same day prepared!!! Also if the air is too humid, these may not turn out well. A cool kitchen works the best These are traditionally made for the Jewish new year, with honey being made a sweet symbol for the coming year The recipe is an adaption of several I also posted another similar recipe a while ago called Holiday Taigalach-honey nut balls- . Taighlach can be a challenge to make! http://www.grouprecipes.com/101398/teighlach--honey-balls-with-fruit-and-nuts.html Easy, Sweet Homemade Donut! http://www.grouprecipes.com/97793/malasadas.html "Scratchy" 'cause i made them from scratch! None of this ready-made dinner roll business... Theyre real good, not a flaky danish-type pastry, more of a doughy one. A great breakfast treat and if you let the dough rise overnight in the fridge, all you have to do in the morning asseble and bake them, fresh for breakfast. http://www.grouprecipes.com/93863/scratchy-bear-claws.html This makes enough for 8 mini pizzas or a big 16 incher. I like a really thin crust on my pies so I roll out the dough as fine as I can as soon as it's first rise is done - if you like a "doughier" crust, allow it a 30 minute rest after the first rise and shaping it. I do reccommend a quick par-bake before topping / finishing, no matter what method you use. http://www.grouprecipes.com/93167/pumpkin---herb-pizza-dough.html Generous helpings of maple syrup and brown sugar team with buttermilk powder, sourdough starter and whole wheat flour in these chewy boiled bagels... perfect for breakfast (and awesome as French toast). Made for mom as one of my weekly breads. http://www.grouprecipes.com/89533/buttermilk-breakfast-bagels.html In Philadelphia and only in Philadelphia can you find the phenomenon of the soft pretzel. True soft pretzels are sold from pushcarts in center city proper, street corners leading into and out of the city and almost anywhere else if you look hard enough! Forget about Auntie Anne and Super Pretzel... after you've had a taste of these, you'll never go back. This recipe is from the National Pretzel Company and was published in the Philadelphia Inquirer newspaper. These are the real deal! http://www.grouprecipes.com/79037/philadelphia-soft-pretzels.html Small "cubes" of heavy potato dough lightly dressed with tomato sauce and Parmesane cheese. http://www.grouprecipes.com/78208/gnocchi.html This easy to prepare English style inspired yorkshire pudding dish is elegant enough to be served when you have guests or for weeknight dinner. http://www.grouprecipes.com/74079/yorkie-beef-pudding.html My riff off of Chinese Dim Sum but with a Japanese teriyaki flavour inside. Instead of using meat I made a blend of TVP (Textured Vegetable Protein) granules and crunchy, diced water chestnuts with a sweet and spicy BBQ-style teriyaki sauce. A stint in the steamer later and you have succulent, filling and whole wheat dumplings on your hands! Makes about 16, 4 per serving. http://www.grouprecipes.com/68328/steamed-teriyaki-buns.html Fudgy and dark, but with a taste reminiscent of Red Velvet Cake. http://www.grouprecipes.com/65927/sourdough-brownies.html