15 Recipes for Baking With International Flavors to Try Now

Imagine walking into a bakery filled with aromas from around the world. You're surrounded by sweet treats like Japanese Melon Pan and Moroccan Orange Blossom Water Cookies. You can almost taste the unique flavors. What will you try first?

1. Japanese Melon Pan Recipe

Delicate Japanese melon pan with a crispy cookie-like topping and soft bread interior.

Ingredients

• 1 1/2 cups warm milk
• 2 teaspoons active dry yeast
• 3 tablespoons sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 egg, beaten
• 1/2 cup cookie-like topping dough

Instructions

1. In a large mixing bowl, combine warm milk and yeast, letting it sit for 5 minutes.
2. Add sugar, flour, and salt to the bowl, mixing until a shaggy dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour.
5. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Divide the dough into 6-8 equal pieces and shape each into a ball.
7. Flatten each ball slightly and place a small spoonful of cookie-like topping dough in the center.
8. Fold the dough over the topping and press the edges to seal.
9. Place the melon pan on the prepared baking sheet, leaving 1 inch of space between each.
10. Brush the tops with beaten egg and bake for 20-25 minutes, or until golden brown.
11. Let the melon pan cool on a wire rack for 10 minutes before serving.

2. Indian-Style Pistachio and Rosewater Cake

Indian-Style Pistachio and Rosewater Cake is a moist and aromatic dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons rosewater
• 1 cup pistachio meal
• 1 cup chopped pistachios

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy, then add eggs one at a time.
4. Add rosewater and mix well.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in pistachio meal and chopped pistachios.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once the cakes are cool, you can frost and decorate as desired.

3. Moroccan Orange Blossom Water Cookies

Moroccan Orange Blossom Water Cookies are fragrant, crumbly treats.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup confectioners' sugar
• 2 large eggs
• 2 tsp orange blossom water
• 1 tsp vanilla extract
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy.
4. Beat in the eggs one at a time, then stir in the orange blossom water and vanilla extract.
5. Gradually mix in the flour mixture until a dough forms.
6. Roll out the dough to about 1/4 inch thickness and cut into desired shapes.
7. Place the cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.
8. Bake for 18-20 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Dust with confectioners' sugar before serving.

4. Mexican Cinnamon and Anise Sweet Bread

Mexican Cinnamon and Anise Sweet Bread is a delicious dessert infused with warm spices.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground anise
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 1 teaspoon active dry yeast
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, whisk together flour, cinnamon, anise, and salt.
3. In a separate bowl, combine melted butter, sugar, egg, milk, yeast, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
6. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

5. Swedish Cardamom Coffee Cake

Swedish Cardamom Coffee Cake is a sweet bread filled with cardamom and topped with a crunchy almond streusel.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons active dry yeast
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 large egg
• 1/2 cup sliced almonds
• 1 tablespoon brown sugar

Instructions

1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, yeast, cardamom, and salt.
3. In a separate bowl, whisk together melted butter, milk, and egg.
4. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
5. Knead the dough for 5-7 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour.
7. Punch down the dough and roll out into a 9x13-inch rectangle.
8. Mix together sliced almonds and brown sugar, and sprinkle over the dough.
9. Roll the dough into a tight log, cut in half lengthwise, and twist together.
10. Place the coffee cake in the prepared baking dish and bake for 35-40 minutes, or until golden brown.

6. Thai Coconut and Lime Tarts

Thai Coconut and Lime Tarts combine sweet and tangy flavors in a delicate pastry.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, chilled
• 1/2 cup coconut cream
• 1 large egg
• 1 tablespoon freshly squeezed lime juice
• 1/4 teaspoon salt
• 1/2 cup shredded coconut
• 1 tablespoon grated lime zest

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and confectioners' sugar.
3. Add the cold butter and use a pastry blender to work it into the flour mixture.
4. Press the mixture into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out the dough and cut out small squares to fit a tart pan.
6. In a large bowl, whisk together coconut cream, egg, lime juice, and salt.
7. Arrange the dough squares in the tart pan and fill with the coconut mixture.
8. Sprinkle shredded coconut and lime zest on top of each tart.
9. Bake for 20-25 minutes, or until the edges are golden brown.
10. Allow the tarts to cool before serving.

7. Chinese Almond and Sesame Cakes

Delicate Chinese cakes infused with almond and sesame flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon almond extract
• 1/4 cup sliced almonds
• 2 tablespoons sesame seeds

Instructions

1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and almond extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in sliced almonds and sesame seeds.
6. Drop tablespoonfuls of the batter onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 18-20 minutes, or until the edges are lightly golden.
8. Allow the cakes to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

8. French Lemon and Lavender Pound Cake

Indulge in the brightness of French lemon and the subtlety of lavender in this moist pound cake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F (165°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in lemon juice, lavender buds, and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Italian Pignoli and Lemon Cookies

Italian Pignoli and Lemon Cookies are a classic Italian dessert with a bright citrus flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup confectioners' sugar
• 1/2 cup pignoli nuts
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 tsp grated lemon zest
• 2 tbsp lemon juice
• Salt to taste

Instructions

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, confectioners' sugar, and salt.
3. In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the lemon zest and juice.
5. Gradually mix in the flour mixture until just combined, then stir in the pignoli nuts.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
7. Bake for 18-20 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

10. Middle Eastern Rose Petal and Pistachio Macarons

Delicate French macarons infused with Middle Eastern rose petal and pistachio flavors.

Ingredients

• 1 1/2 cups almond flour
• 1 1/2 cups confectioners' sugar
• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 cup rose petal jam
• 1/4 cup chopped pistachios
• Food coloring

Instructions

1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Sift the almond flour and confectioners' sugar into a bowl.
3. In a separate bowl, whip the egg whites and granulated sugar until stiff peaks form.
4. Add a few drops of food coloring to tint the macarons pink.
5. Fold the egg mixture into the almond flour mixture until well combined.
6. Transfer the mixture to a piping bag and pipe small circles onto the prepared baking sheet.
7. Tap the baking sheet gently to remove air bubbles and allow the macarons to sit at room temperature for 30 minutes.
8. Bake the macarons for 15-20 minutes or until firm to the touch.
9. Allow the macarons to cool completely before sandwiching with rose petal jam and chopped pistachios.

11. German Ginger and Apple Strudel

Traditional German dessert filled with apples and ginger.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup warm milk
• 1/4 cup granulated sugar
• 1/2 teaspoon active dry yeast
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2-3 apples, peeled and sliced
• 1/4 cup chopped crystallized ginger

Instructions

1. In a large mixing bowl, combine flour, salt, and sugar.
2. Add melted butter, warm milk, and yeast to the dry ingredients and mix until a dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Roll out the dough to a large rectangle, about 1/4 inch thick.
5. In a separate bowl, mix together sliced apples, crystallized ginger, cinnamon, and nutmeg.
6. Spread the apple mixture evenly over the center of the dough, leaving a 1-inch border on either side.
7. Fold the 1-inch border over the filling to seal, then roll the strudel into a tight log.
8. Place the strudel on a baking sheet lined with parchment paper, seam-side down.
9. Brush the top of the strudel with melted butter and bake in a preheated oven at 375°F for 35-40 minutes, or until golden brown.
10. Remove from the oven and let cool for 10 minutes before slicing and serving.

12. Spanish Churros With Mexican Chocolate Dipping Sauce

Crunchy Spanish churros paired with rich Mexican chocolate dipping sauce.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup whole milk
• 2 large eggs
• Vegetable oil for frying
• 1 cup Mexican chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

Instructions

1. In a medium saucepan, combine milk, sugar, and salt, and heat over medium heat, stirring occasionally.
2. Remove the mixture from heat and let it cool slightly.
3. Add flour, cinnamon, and eggs to the mixture, and stir until a dough forms.
4. Knead the dough for 5-7 minutes until it becomes smooth.
5. Cover the dough and let it rest for 30 minutes.
6. Heat vegetable oil in a deep frying pan to 375°F.
7. Pipe the dough through a star tip into the hot oil, cutting into 4-5 inch pieces.
8. Fry the churros for 2-3 minutes on each side, until golden brown.
9. Drain the churros on paper towels and dust with cinnamon sugar.
10. Melt Mexican chocolate chips in a double boiler with heavy cream and butter, stirring occasionally.
11. Serve the churros warm with the Mexican chocolate dipping sauce.

13. Australian Lemon Myrtle and Raspberry Muffins

Delicate Australian lemon myrtle pairs perfectly with sweet raspberries in these muffins.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 1 tablespoon dried lemon myrtle leaves
• 1 cup fresh raspberries

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, milk, eggs, and dried lemon myrtle leaves.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the fresh raspberries.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

14. Ethiopian Cardamom and Coffee Cake

Ethiopian cardamom and coffee cake combines aromatic spices with rich coffee flavor.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons instant coffee powder
• 1/2 cup milk

Instructions

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cardamom to the dry ingredients and stir to combine.
4. In a large bowl, whisk together butter, eggs, and coffee powder.
5. Gradually add dry ingredients to the wet ingredients, alternating with milk.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted in center comes out clean.
8. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.

15. Greek Walnut and Honey Baklava

Traditional Greek dessert with layers of phyllo and nuts.

Ingredients

• 1 package of phyllo dough
• 1 cup of chopped walnuts
• 1/2 cup of honey
• 1/4 cup of granulated sugar
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of salt
• 1/2 cup of unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C).
2. Thaw the phyllo dough according to the package instructions.
3. Layer the phyllo dough in a baking dish, brushing each layer with melted butter.
4. Mix the chopped walnuts, granulated sugar, cinnamon, cloves, and salt in a bowl.
5. Sprinkle the walnut mixture over the phyllo dough layers.
6. Repeat the layering process until all the ingredients are used, ending with a layer of phyllo dough on top.
7. Cut the baklava into diamond-shaped pieces and bake for 45 minutes.
8. Remove from the oven and let cool for 10 minutes.
9. Drizzle the honey over the baklava and let it cool completely before serving.

Conclusion

You'll find comfort in traditional Swedish Cardamom Coffee Cake, yet be surprised by bold Ethiopian Cardamom and Coffee Cake. Rich flavors like Mexican Chocolate Dipping Sauce juxtapose with light Australian Lemon Myrtle and Raspberry Muffins, inspiring your next baking adventure with unique international flavors and techniques.