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"This recipe uses a biga it's a pre-fermented dough that the French call a pate fermentee. It's started with a bit of yeast, and allowed to work for several hours. The advantage of making a biga is that because it ferments for a long time, which adds flavor and character to the bread.
These are best eaten when fresh, although a few minutes..."

Ingredients: ground cardamom, almond liqueur...

"This is a take on Bread Machine Cinnamon-Pecan Buns: Bread Machine Cinnamon-Pecan Buns, which I changed a little. The dough is so wonderful and rises incredibly, and the sauce - oh, the sauce! They're just packed with walnuts and raisins, too - a real treat! I've also added an optional drizzle, for those that must have icing on their cinnamon buns!"

Ingredients: cinnamon, eggs, golden raisins...

"I like this recipe because it calls for at least 5 eggs, making it a definite egg bread. I used a bread machine to mix the dough. After the dough finished in the machine I took it out and prepared it to be made into rolls. I do make two batches of the caramel glaze. One to go on the bottom of the rolls and the other to cover the top. Extra gooey..."

Ingredients: cinnamon, corn syrup, eggs...

"Simply delicious! It MAY seem complicated but really, IT'S NOT! And believe me - I assure you it will be received so enthusiastically that you will definately want to make it again. The preparation time does not include the time it takes to make the dough, or for it to rise, or the time it takes to lightly toast and chop the almonds, and other..."

Ingredients: dried apricots, glace green cherries...