Chicago Thin-Crust (Tavern-Style) Pizza Dough J. Kenji López-Alt 30 minutes, plus at least 3 hours’ and up to 5 days’ resting
Cozonac (Walnut and Raisin Easter Bread) Genevieve Ko, Irina Georgescu 1 1/2 hours, plus 2 1/2 hours proofing and cooling
Classic Kouign-Amann Yewande Komolafe, Nicolas Henry 3 hours, plus at least 5 hours’ rising and 30 minutes’ resting
Sweet Potato Buttermilk Pull-Apart Rolls Korsha Wilson, Tanya Holland 45 minutes, plus proofing and cooling
Sinasir (Fermented Rice Skillet Cakes) Yewande Komolafe About 3 to 6 hours, plus 24 hours’ fermentation